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Roasted Garlic Mashed Potatoes

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Close-up of fluffy mashed potatoes in a saucepan, topped with melted butter and freshly ground pepper.
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If there's ever been a dish that wins over a table, it's a big bowl of roasted garlic mashed potatoes. This recipe blends tender Yukon Golds with roasted garlic cloves, melted butter, and evaporated milk for a velvety texture and naturally buttery flavor. Each spoonful delivers a roasted garlic aroma and rich, creamy taste that pairs beautifully with everything from Thanksgiving turkey to weeknight roast chicken. The result? A pile of potato clouds that hold their shape but melt in your mouth.

The Gist

Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 8
Skill Level: Easy
Dietary Notes: Vegetarian, Gluten-Free

Why You'll Love It

  • Ultra-creamy texture: Evaporated milk creates rich, velvety potatoes without heaviness.
  • Garlic lovers' dream: Roasting an entire head of garlic adds deep, sweet flavor.
  • Perfect for holidays: These mash potatoes hold up beautifully on a Thanksgiving table.
  • Make-ahead friendly: Easily reheated with a splash of milk and warm butter for ultra-creamy results.

Long before roasted garlic was showing up on fancy bistro menus, mashed potatoes were considered the height of comfort and refinement. The story goes back to 18th-century France, where a chef named Antoine Parmentier championed the humble potato as both practical and elegant. Over time, cooks discovered that roasting a whole head of garlic transformed its sharp bite into something mellow, nutty, and sweet - a perfect match for buttery, hand-mashed potatoes. What started as a thrifty farmhouse staple has since earned its place at the Thanksgiving table, dressed up with herbs, cream, and enough roasted garlic flavor to make any kitchen smell downright heavenly.

Golden, buttery roasted garlic mashed potatoes in a copper pot, showing smooth, creamy texture.

Kitchen Equipment

Gather Your Ingredients

Let's Get to Cookin'

Roast the Garlic

Preheat oven to 400°F. Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, and wrap tightly in foil. Roast for 40-55 minutes until golden and soft. Let cool, then squeeze out the roasted garlic cloves and set aside.

Cook the Potatoes

In a large pot, combine peeled potatoes and cover them with an inch of water. Add 1 tablespoon kosher salt. Bring to a gentle boil over medium heat and cook until fork-tender-about 25 minutes, depending on the size of your potatoes.

In a small saucepan, bring butter, evaporated milk, roasted garlic cloves, thyme, and rosemary to a gentle simmer. Do not boil the milk or it will curdle.

Mash 'Em Up

Drain potatoes well and return the potatoes to the pot, set over medium heat, and let the water cook out and dry the potatoes; be careful not to burn. This should only take a couple of minutes. Return potatoes and garlic to the pot and mash using a masher, ricer, or hand mixer on low speed. Add just enough warmed milk mixture to reach your desired creamy consistency. Season with kosher salt and black pepper to taste.

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A pot of creamy roasted garlic mashed potatoes swirled with melted butter and cracked black pepper.

Chef's Tips for Roasted Garlic Mashed Potatoes

  • Use Yukon Golds for flavor: Their waxy texture gives a naturally buttery flavor.
  • Roast the garlic fully: Deep golden cloves ensure that signature roasted garlic flavor.
  • Warm ingredients: Cold milk and butter can tighten mashed potatoes-keep them warm.
  • Mash while hot: Hot potatoes yield the smoothest, fluffiest texture.
  • Avoid over-mixing: Too much mixing can make potatoes gluey instead of light.

What to Serve It With

Try these dishes from my kitchen next:

FAQs

Can I make these mashed potatoes ahead?
Yes! Prepare through the mash step, cover, and refrigerate up to 3 days. Reheat gently with extra milk and butter.

Can I use heavy cream instead of evaporated milk?
Absolutely. Heavy cream yields a richer result, though evaporated milk keeps the texture lighter.

How do I roast garlic without burning it?
Keep it wrapped in foil and roast at 400°F until soft and caramel-colored-never charred.

Can I use a hand mixer?
Yes, on low speed only. Over-mixing can make potatoes gummy.

Leftovers & Storage

Cool completely, then store in an airtight container in the fridge up to 4 days. 

Reheat over low heat on the stove with a splash of milk and pat of butter. 

For longer storage, freeze up to 1 month; thaw overnight in the fridge and rewarm slowly for the creamiest mashed potatoes.

My Favorite Storage Containers

Stick Around for Seconds!

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Tried It?

I'd love to see your version! Leave a comment below or tag your plate on social media with #jennifercooks - I can't wait to see what you're cookin'!

Don't Stop at Potatoes - Try These Next!

Here are some crowd-pleasing side dishes that play nice with rich mains and holiday roasts alike-bright veggies, cozy potatoes, and a little bacon for good measure. Each one brings fresh texture and flavor without stealing the spotlight.

Close-up of cooked carrots glazed with honey and butter, garnished with thyme and crispy bacon-ideal for holiday meals.

Honey-Dijon Glazed Carrots with Bacon - Tender carrots in a sweet-savory glaze, finished with crisp bacon and thyme for holiday shine and weeknight ease. 

Creamy mashed sweet potatoes with orange and thyme.

Mashed Sweet Potatoes with Orange & Thyme - Silky mash with honey, citrus, and herbs; a lighter, bright counterpoint to heavier mains. 

Orange Cranberry Rice Pilaf

Orange Cranberry Rice Pilaf - Buttery rice and toasted orzo with tart cranberries and almonds; elegant, simple, and great with poultry. 

Easy Lemon Garlic Asparagus on Jennifer

Easy Lemon Garlic Asparagus - Quick sauté with lemon and garlic for a crisp-tender, zesty green side. 

Creamy Broccoli Salad with Crispy Bacon - Crunchy, sweet-savory classic with bacon, raisins, and a tangy dressing; perfect for potlucks. 

Close up of sauteed garlic butter green beans.

Sautéed Garlic Butter Green Beans - Bright, garlicky beans tossed in butter; simple, reliable, and universally loved. 

*****

Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!

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Close-up of fluffy mashed potatoes in a saucepan, topped with melted butter and freshly ground pepper.

Roasted Garlic Mashed Potatoes

Creamy, buttery, and bursting with roasted garlic flavor, these mashed potatoes are pure comfort made easy-perfect for holidays, family dinners, or any cozy meal.
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Course: Side Dish
Cuisine: American
Keyword: classic comfort food, cozy fall recipes, family style comfort food, gluten free side options, holiday side dishes, potluck side dishes, thanksgiving dinner ideas
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 326kcal
Author: Jennifer Locklin

Equipment

Ingredients

Instructions

Roast the Garlic

  • Preheat oven to 400°F.
  • Slice off the top of the garlic head to expose the cloves.
  • Drizzle with olive oil, wrap in foil, and roast for 40-55 minutes, until deeply golden and soft.
  • Let cool, then squeeze out and set aside the roasted garlic cloves.

Cook the Potatoes

  • In a large pot, combine peeled potatoes and cover them with an inch of water. Add 1 tablespoon kosher salt. Bring to a gentle boil over medium heat and cook until fork-tender-about 25 minutes, depending on the size of your potatoes.
  • In a small saucepan, bring butter, evaporated milk, roasted garlic cloves, thyme, and rosemary to a gentle simmer. Do not boil the milk or it will curdle.

Mash 'Em Up

  • Drain potatoes well and return the potatoes to the pot, set over medium heat, and let the water cook out and dry the potatoes; be careful not to burn. This should only take a couple of minutes.
  • Return potatoes and garlic to the pot.
  • Mash using a masher, ricer, or hand mixer on low speed. Add just enough warmed milk mixture to reach your desired creamy consistency.
  • Season with salt and pepper to taste.

Notes

Optional Make‑Ahead & Reheat Methods
•Spoon into a baking dish, cover, refrigerate up to 3 days. To reheat: preheat oven to 325°F, pour ½ cup evaporated milk plus 2 Tbsp butter over top (do not stir), cover tightly with foil, and bake 20–25 minutes until warmed through. Stir before serving.
•Slow Cooker: Cook through mash step, spoon into crock, keep warm covered up to 4 hours. Before serving, stir in ½ cup milk and 2 Tbsp butter.
•Stove‑Top: For day‑old mash, gently warm in a pot over low heat with ½ cup milk and a couple tablespoon butter, stirring occasionally until creamy and warm.
Substitutions & Variations
•Leave out rosemary or thyme, or swap in savory or parsley if that’s all you’ve got.
•For dairy‑free, use vegan butter and plant-based evaporated milk alternative (though flavor changes).
•Use half Russet, half Yukon Gold for a fluffier texture.
Serving Suggestions & Pairings
•Dollop on extra herb butter or drizzle olive oil and a fresh sprinkle of minced thyme/rosemary for presentation.
•Goes beautifully beside roasted turkey, prime rib, pork chops, or smoked meats.
•Pair with silky greens, glazed carrots, green bean casserole, cornbread, and sweet tea—or a bold red wine if you’re feelin’ fancy.
Storage & Freezing
•Cool completely, store airtight in fridge for up to 3–4 days.
•Freeze up to 1 month in freezer‑safe containers.
•Thaw overnight in fridge. Reheat gently in oven or on stovetop, stirring in a splash of milk or butter to refresh creaminess.

Nutrition

Serving: 1 serving | Calories: 326kcal | Carbohydrates: 51g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 254mg | Potassium: 1218mg | Fiber: 6g | Sugar: 2g | Vitamin A: 402IU | Vitamin C: 58mg | Calcium: 48mg | Iron: 2mg

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

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About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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