These Roasted Garlic Mashed Potatoes are unfussy to make and the addition of the two heads of roasted garlic adds SO MUCH standout flavor! These would be reliable for busy-night dinners or even to serve at Thanksgiving or Christmas.

And if you want more savory potato recipes, take a look at my Crockpot Mashed Potatoes, my Rosemary Fried Potatoes, these Cheesy Hasselback Potato dish, this Crispy Potato Bake AND these Accordion Potatoes!

I’m one of those people who gravitates solely to the side dishes at potlucks and holidays and I end up walking away with a plate full of potatoes (and usually a hefty portion of mac and cheese). And I’m not complaining one bit because potatoes are flavor-packed and I’m happy eating them in pretty much every form.

At Thanksgiving, the mashed potatoes are ALWAYS one of my go-to dishes and I was so excited to try out this roasted garlic version! Let’s dive into it.

big pink bowl of roasted garlic mashed potatoes topped with diced chives

Ingredients you’ll need:

Potatoes: I am a HUGE fan of using Yukon gold potatoes when making mashed potatoes BUT feel free to use your regular. Russet potatoes always work well!
Garlic: Roasting garlic brings out its natural sweetness and mellow flavor, adding a rich, caramelized depth to the mashed potatoes. We’re huge fans of it but you could always leave them out of the recipe or use simply one head (or 3!).
Milk: This adds moisture and creaminess to the mashed potatoes. You can use dairy or non-dairy milk, depending on your preference.
Mayo: Growing up, my grandmother ALWAYS put mayo in her mashed potatoes and I’d have it no other way. It adds a tangy richness and creamy texture to the recipe!
Butter: Brings a old-school, luxurious flavor and smoothness to the dish, while also helping to mash the potatoes evenly. I typically use unsalted butter but salted butter would also work well.
Cream Cheese: Highly recommended for an extra layer of tangy, velvety richness. It takes the potatoes to a whole new level of creaminess!

pink and white pot filled with mashed potatoes

How to make it:

Making these roasted garlic mashed potatoes is surprisingly simple! The worst part is simply waiting for the garlic to roast. Here’s a speedy breakdown of how to do it:

First, you’ll want to roast the garlic. This is where all the magic happens—cut the tops off the garlic heads, drizzle them with olive oil, and wrap them in foil. Pop them in the oven, and in about an hour, you’ll have soft, golden cloves that are sweet and well-seasoned. It holds up, it’s worth the extra time!

Next, peel and chop them into big chunks so they cook evenly. Boil them in salted water until they’re perfectly tender and straightforward to pierce with a fork.

Now comes the fun part: mashing! Add the butter first (it melts beautifully into the hot potatoes), then mash away until they’re as smooth or chunky as you like. Stir in the milk, mayo, and cream cheese if you’re feeling indulgent. I like to season with salt and pepper throughout, tasting as I go to get it simply right.

Finally, squeeze in that roasted garlic. You can mash it into a paste first for an extra smooth mix, or simply pop the cloves straight into the potatoes and stir them in. Either way, the garlic flavor will shine through.

mashed potatoes swirled into a pink dish and topped with chives. bowl of chives in the corner

Tips for making the go-to Roasted Garlic Mashed Potatoes:

Mash Gently: Use a potato masher! This helps gently break down the potatoes while maintaining a desirable texture. Unlike electric mixers or blenders, which can overwork the potatoes and release too much starch (resulting in a gummy or gluey texture), a masher allows you to control the consistency.
Make it vegan: I’ve made this exact recipe but using oat milk, vegan butter AND vegan cream cheese and it turned out satisfying.
Don’t Overcook the Potatoes: Cook the potatoes only until they are fork-tender. Overcooking can cause them to absorb too much water, making the mashed potatoes runny.
Warm the Milk and Butter: Adding warm milk and butter helps the potatoes absorb the liquid more easily, creating a smoother and creamier mash. Cold ingredients can cool down the potatoes and result in a less cohesive texture.
Taste and Adjust: Season your mashed potatoes gradually. Add salt and pepper in small increments, tasting as you go, to avoid over-seasoning.