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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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Servings: 8
Calories: 326kcal
Equipment
- Electric Mixer or Potato Ricer
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Ingredients
- 1 head garlic
- olive oil
- 5 pounds Yukon Gold potatoes peeled and quartered
- 2 (12-ounce )cans evaporated milk
- 1 stick salted butter at room temperature
- 1 tablespoon fresh thyme leaves stripped and minced
- 1 teaspoon fresh rosemary leaves stripped and minced
- ½ teaspoon kosher salt to taste
- ¼ teaspoon freshly ground black pepper to taste
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.