These Roasted Garlic Mashed Potatoes are always my favorite part of a meal. Doesn’t matter which meal, the potatoes are the main event, and the rest is just there to accent them. Even if you are not such a huge mashed potato fan, these are going to be perfect next to anything you can come up with, even for the biggest holiday meal.
Roasted Garlic Mashed Potatoes
Mashed potatoes is one of those things where you would think it would be really hard to screw up, but in reality?
I’ve had a LOT of bad mashed potatoes in my life.
- Too gummy
- Too dry
- Too garlicky
- WAY too garlicky
- Way too baby-food like (smooth)
The list goes on and on. Most of the time people don’t put too much thought into how to do their mashed potatoes, and I’m on a mission this year to remedy that.
This recipe for extra creamy roasted garlic mashed potatoes is hands down the BEST mashed potato recipe I have ever had. It is amazingly creamy without resembling baby food.
Follow these simple instructions, and never have a mashed potato fail again!
More great SIDE DISH RECIPES here!
Roasted Garlic Mashed Potatoes shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- cream cheese
- sour cream
- heavy cream
- roasted garlic
Try with our Smoked Confit Garlic!
What potatoes should I use for mashed potatoes?
It all starts with the potatoes. I know people usually buy russets for mashed potatoes because they are cheaper and it is widely thought they make the “best” mashed potatoes, but I disagree.
I love a good russet for a baked potato, but for mashed potatoes I really like reds. They are smoother, creamier, and don’t seem to absorb as much water as russets do.
More great holiday meal ideas here!
How to make Roasted Garlic Mashed Potatoes
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Prep and peel
Peel your red potatoes, cut them into large chunks, and get a big pot of water on to boil.
Salt that water
The next key to extra awesome mashed potatoes is to not skip the salt in that cooking water. And lots of it. Add in a few tablespoons to the cooking water, and don’t be shy about it.
Once the potatoes are fork tender, drain well, and add them right back into the pan.
You need to slowly cook that excess water out of them.
Do that by putting the potatoes in the pan right back onto your stove over low heat, and getting rid of that water. It only takes a couple of minutes, and be sure to watch that your burner isn’t too hot from the boiling. Give them a few stirs, and you’re set.
Toss in the softened cream cheese, butter, roasted garlic, and half n half, and mash with a potato masher.
OWYD TIP – NEVER use a mixer on your potatoes.
That is the very best way to get gummy pastey potatoes. A regular old-fashioned potato masher is all you need, and just keep mashing and mixing until they are the consistency that you like.
Taste and serve
Now taste the potatoes, and gradually add some salt until they are seasoned well. Tastes vary, so be mindful if you are a salt fiend like I am.
- 3 pounds potatoes, peeled
- 4 ounces cream cheese, softened
- 1/2 cup salted butter, softened
- 1/4-1/2 cup half and half
- 3 cloves roasted garlic
- 1/2 cup sour cream
- Boil potatoes in well-salted water until fork tender.
- Drain well, and return to pan.
- Cook for 2-3 minutes over low heat, stirring frequently.
- Add in cream cheese, butter, half and half, and roasted garlic.
- Mash with a potato masher until all ingredients are combined and potatoes are your preferred consistency.
- Salt to taste.
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Amount Per Serving: Calories: 222Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 115mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 4g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!