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Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes combine tender Yukon Gold potatoes with soft, golden garlic, butter, and warm milk. Simmered until fork-tender and mashed until creamy, they make a comforting side dish with rich roasted garlic flavor.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 365
Ingredients Method Notes

Ingredients
  

For the roasted garlic
  • 1 garlic head
  • 1 tsp olive oil
For the mashed potatoes
  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 8 cups cold water
  • 1.5 tsp kosher salt divided
  • 6 tbsp unsalted butter
  • 0.75 cup whole milk warmed
  • 0.25 tsp black pepper

Method
 

Roast the garlic
  1. Heat the oven to 400°F.
  2. Slice about 1/4 inch off the top of the garlic head to expose the cloves.
  3. Set the garlic cut side up on a piece of foil.
  4. Drizzle the garlic with the olive oil and wrap it securely.
  5. Roast for 40 to 50 minutes, until the cloves are very soft and golden.
  6. Let the garlic cool until easy to handle.
Boil and mash the potatoes
  1. Put the potatoes in a 6-quart pot with the cold water and 1 teaspoon of the salt, then bring to a boil over high heat.
  2. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  3. Drain the potatoes well and return them to the pot.
  4. Mash the potatoes with the butter.
  5. Squeeze the roasted garlic cloves from their skins into the pot.
  6. Stir in the warm milk until creamy.
  7. Stir in the remaining 1/2 teaspoon salt and the black pepper.
  8. Taste and adjust the seasoning if needed, then serve.

Notes

For the smoothest texture, mash the potatoes while hot. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may become grainy. For a dairy-free version, use unsweetened plant milk and vegan butter.