Roasted garlic and herbs make this Roasted Garlic Mashed Potato recipe a stand out dish! No peeling required, this is the easiest roasted recipe you will ever make.
With multiple holidays right around the corner, now is a great time to get a bunch of recipes in your arsenal! Among those has to be a knock out Roasted Garlic Mashed Potatoes…amiright?!
I normally make my mashed potatoes just a touch lighter using chicken broth in place of something heavier like cream. Using a chicken broth makes the mash more light and fluffy than weighed down.
The perfect vehicle for that sinful gravy! 😉 And I’m a gravy lover here, load me up on the stuff and I’m set. No shame.
Some of our favorite potato recipes we have on our site include Rosemary Roasted Fingerling Potatoes, Parmesan Smashed Potatoes and Loaded Twice Baked Potatoes.
Why this recipe works:
- Minimal ingredients and fresh herbs make this a super easy and tasty recipe.
- The making your own roasted garlic really amps up the flavor.
- You can easily double this recipe to serve a large crowd.
This Roasted Garlic Mashed Potato Recipe absolutely does not skip out on the flavor, like listed above the use of fresh herbs and real roasted garlic amps this up a notch.
I add a whole head of roasted garlic, butter, sour cream and a mix of herbs along with the chicken broth to really make them stand out!
I always get the baby dutch yellow potatoes that come in little biggies in the produce section to make my mashed potatoes.
Now you don’t have to use these, but this is what our preferred method is, you can also use mini red potatoes or any other minis that you have handy!
How to make Roasted Garlic Mashed Potatoes:
Roasted Garlic
- Preheat oven to 375 degrees. Cut off the top of the garlic head, to expose the cloves. Place in a large piece of foil cut side up, drizzle with olive oil, salt, and pepper. Crinkle foil around the garlic to make a little pouch. Place in oven and cook for 1 hour to 1 hour and 15 minutes. Check after one hour.
- Garlic will be light golden brown and when pierced with a fork into a clove with having no resistance. I suggest making the garlic ahead of time and letting it cool completely before taking the cloves out.
Mashed Potatoes
- Rinse off potatoes and trim off any bad spots and/or dirt. Place in a medium to a large sized stock pot and cover with cold water. Place on stove and bring to a boil, reduce heat to a simmer and cook until potatoes are tender about 30 to 45 minutes.
- Drain, add in the roasted garlic, butter, stock, sour cream, herbs and salt to taste. Mash with a potato masher to the consistency you prefer, I like to keep them a little chunky. Taste, adjust seasoning. (These potatoes take a lot of salt! Don’t be surprised.) Serve and enjoy!
These Mashed Potatoes are just full of flavor already and are so smooth and creamy… perfect for mashing! Which is the way we like it around here!
You hardly ever catch me actually peeling potatoes. I love the varying textures the skins give, plus… I’m lazy. Like I had peeling all the things!
So, this recipe calls for no peeling of potatoes – score! That is why I love this recipe so much because the skins are so small and they really add to the recipe!
How to store:
You can safely keep your leftover Roasted Garlic Mashed Potatoes in the refrigerator in a ziptop bag or Tupperware container for up to 3-5 days.
These can also be frozen! The best way that we have found is to scoop one cup portions onto a parchment lined baking tray and place in the freezer until frozen.
Then remove and store separately in smaller freezer bags or in one larger freezer bag.
Tips and Tricks:
- Make sure that you use baby potatoes whether they be yellow or red.
- We use fresh herbs in this recipe but you can swap out dried if needed.
- If you aren’t a fan of chicken broth heavy cream can be substituted for that.
- These can be frozen, look at my tips above.
These Roasted Garlic Mashed Potatoes are so full of flavor you are going to want to whip them up for your next get together or when the craving comes.
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Tools used to make Homemade Roasted Garlic Mashed Potatoes
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Roasted Garlic Mashed Potatoes
Ingredients
Roasted Garlic
- 1 head garlic
- 1 Tablespoons olive oil
- 1/4 teaspoon kosher salt
- 2 cracks fresh black pepper
Mashed Potatoes
- 1 1/2 pounds baby dutch yellow potatoes or potatoes of your choice, I do not suggest russets for this recipe or any other baking potato
- 1/2 Cup Chicken Broth
- 6 Tablespoons butter
- 4 Tablespoons sour cream
- 1/2 teaspoon fresh thyme minced
- 1/2 teaspoon fresh rosemary minced
- 1 teaspoon or more kosher salt
Instructions
Roasted Garlic
- Preheat oven to 375 degrees. Cut off the top of the garlic head, to expose the cloves. Place in a large piece of foil cut side up, drizzle with olive oil, salt, and pepper. Crinkle foil around the garlic to make a little pouch. Place in oven and cook for 1 hour to 1 hour and 15 minutes. Check after one hour.
- Garlic will be light golden brown and when pierced with a fork into a clove with having no resistance. I suggest making the garlic ahead of time and letting it cool completely before taking the cloves out.
Mashed Potatoes
- Rinse off potatoes and trim off any bad spots and/or dirt. Place in a medium to a large sized stock pot and cover with cold water. Place on stove and bring to a boil, reduce heat to a simmer and cook until potatoes are tender about 30 to 45 minutes.
- Drain, add in the roasted garlic, butter, stock, sour cream, herbs and salt to taste. Mash with a potato masher to the consistency you prefer, I like to keep them a little chunky. Taste, adjust seasoning. (These potatoes take a lot of salt! Don't be surprised.) Serve and enjoy!
Notes
- Make sure that you use baby potatoes whether they be yellow or red.
- We use fresh herbs in this recipe but you can swap out dried if needed.
- If you aren't a fan of chicken broth heavy cream can be substituted for that.
- These can be frozen, look at my tips above.
Nutrition
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