Mashed Potatoes made with roasted garlic, butter, and sour cream are an easy make-ahead side dish and among the best mashed potato recipes you’ll find.
These Roasted Garlic Mashed Potatoes are simple to prepare and packed with flavor. They work beautifully as an everyday dinner side and are always a crowd-pleaser at holiday meals.
I first made these roasted garlic mashed potatoes for a dinner with friends. I planned a simple menu so I wouldn’t stress over photos: roasted chicken, herbed green beans with corn, and these potatoes. What started as a humble side turned into the star of the meal — the roasted garlic transforms ordinary potatoes into something rich, savory, and memorable.
How to roast garlic
Roasted garlic is easy to make and worth preparing in quantity — the mellow, caramelized cloves are great on toast, in dressings, or straight from the jar. Here’s a simple method:
- Preheat your oven to 400°F (204°C).
- Slice off the stem end of a garlic head to expose the tips of the cloves.
- Remove the loose outer papery skin but keep the inner layers intact so the head holds together. Place the garlic head in an oven-safe dish.
- Drizzle a little olive oil over the exposed cloves, then roast for about 20 minutes, until the cloves are golden and fragrant.
What can you add to mashed potatoes for flavor?
Mashed potatoes don’t have to be bland. Roasted garlic adds a deep, sweet garlic flavor without sharpness. Using the right mix of additions turns simple potatoes into a standout side.
This recipe uses red-skinned potatoes as the base. Flavor comes from kosher salt, roasted garlic, butter, and sour cream, finished with freshly ground black pepper. Those few ingredients combine to create creamy, flavorful mashed potatoes that pair well with almost any main.
How do you make roasted garlic mashed potatoes?
Making roasted garlic mashed potatoes is straightforward. Start by placing chopped potatoes in a large pot, cover with cool water, and add kosher salt. Bring the pot to a boil and cook until the potatoes are very tender, about 15–20 minutes. Drain well.
While the potatoes cook, roast your garlic as described above. When the garlic is cool enough to handle, squeeze or scoop the cloves free of their skins and mash them into a smooth paste.
Combine the cooked potatoes, the roasted garlic paste, butter, and sour cream in a mixer or mash by hand until you reach your preferred consistency — about 2–4 minutes on low in a stand mixer. Taste and season with additional salt and pepper before serving.
Can you make these mashed potatoes ahead of time?
Yes. These mashed potatoes reheat very well, which makes them ideal for holidays or entertaining. Make the full recipe, refrigerate, and then rewarm in a slow cooker on low until heated through, stirring occasionally. Once warm, switch the slow cooker to the warm setting to hold them. If the potatoes seem dry after reheating, stir in a splash of chicken broth or an extra pat of butter to restore creaminess.
Love roasted garlic recipes?
Roasted garlic is versatile. Try it with beets in hummus, tossed with broccolini, spread on toast, or stirred into aioli for a sandwich. It adds depth to many dishes and is a handy ingredient to have on hand.
Looking for mashed potato variations? Try these ideas
- Garlic and herb mashed potatoes
- Gorgonzola and celery root mashed potatoes
- Loaded cheesy mashed potato casserole
- Brown butter mashed potatoes
- Mashed sweet potatoes
Roasted Garlic Mashed Potatoes
Roasted Garlic Mashed Potatoes are easy to make, full of flavor, and perfect for weeknight dinners or holiday feasts.
Ingredients
- 2 pounds red-skinned potatoes, skin on, chopped
- 1 teaspoon kosher salt (for boiling)
- 1 head garlic
- 1 tablespoon olive oil
- 4 tablespoons butter, cut into slices
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place chopped potatoes in a large pot and cover with cool water. Add 1 teaspoon kosher salt. Bring to a boil over high heat and cook until potatoes are very tender, about 15–20 minutes. Drain well. (Alternatively, cook potatoes in an Instant Pot with 1 cup of water on high pressure for 12 minutes, then drain.)
- Meanwhile, prepare the garlic: cut the stem end off the head of garlic to expose the tips of the cloves. Remove the outer papery skin but leave the inner skin intact so the head holds together. Place the head in an oven-safe dish, drizzle with olive oil, and roast at 400°F until golden and fragrant, about 20 minutes.
- When the garlic is cool enough to handle, separate the cloves from their skins and smash them into a paste using the flat side of a knife or a fork.
- In the bowl of a stand mixer or a large bowl if mashing by hand, combine the cooked potatoes, the roasted garlic paste, butter, and sour cream. Mix on low until you reach the desired consistency, about 2–4 minutes in a stand mixer.
- Season with additional salt and freshly ground black pepper to taste. Serve immediately.
- To make ahead: refrigerate the prepared potatoes. Reheat in a slow cooker on low until warm, stirring occasionally. If they seem dry, add a little chicken broth or more butter to restore creaminess.
Nutrition
Calories: 173 kcal; Carbohydrates: 18 g; Protein: 2 g; Fat: 10 g; Saturated Fat: 5 g; Cholesterol: 22 mg; Sodium: 372 mg; Potassium: 536 mg; Fiber: 1 g; Sugar: 1 g; Vitamin A: 270 IU; Vitamin C: 10 mg; Calcium: 29 mg; Iron: 0.8 mg.
Nutrition information is an estimate and should be used as a guideline.
This post was originally published in November 2014 and has been updated for clarity and additional tips.