These Roasted Garlic Mashed Potatoes are the ultimate comfort food! This easy potato recipe can be made ahead of time for easy holiday prep!
The Best Mashed Potatoes
Some foods are just destined to be comfort food. The kind of food that nourishes your body and soul. Mashed potatoes absolutely fall into that category! These potatoes are absolutely delicious! They have all the essentials, butter, sour cream, and heavy cream. But the flavor is taken to an entirely new level with the addition of roasted garlic!
This easy potato recipe can be made ahead of time, reheats and freezes beautifully! Follow the instructions below to make the best ever roasted garlic mashed potatoes!
Ingredients for Roasted Garlic Mashed Potatoes
As always, this is a quick overview of the ingredients you will need for this recipe. To get the complete, printable recipe just keep scrolling. For easy make ahead mashed potatoes you will need:
- Chicken Broth and Milk: this is the secret to perfect, rich, flavorful mashed potatoes! Instead of boiling potatoes in water, boil them in a mixture of chicken broth (or vegetable broth if you are vegetarian) and milk. This infuses the potatoes with the most amazing flavor.
- Potatoes: Russet, Idaho or Yukon Gold potatoes make the best creamy mashed potatoes.
- Butter: Salted butter, always!
- Heavy cream and Milk: this recipe calls for both, you can absolutely use one or the other. However, the heavy cream adds amazing flavor and makes the potatoes ultra creamy. It is quite high in fat in calories so a mix of the two gives you the benefit, but does trim a few calories. It’s up to you.
- Sour Cream: as the name suggests, sour cream has a tangy quality to it. This adds just another element to the potatoes that is perfectly balanced with the butter and milk.
- Roasted Garlic: raw or sautéed garlic will not do. Take the super easy extra step to roast the garlic for the absolute perfect potatoes.
- Salt and Pepper: great potatoes need lots of salt and pepper!
Best Potatoes for Mashed Potatoes
For the perfect mashed potatoes you will want to use a potato with a nice starch content. I recommend using Idaho or Russet potatoes when making mashed potatoes from scratch. Yukon Gold is also a good potato to mash, as it provides a light, creamy texture.
How to Make Mashed Potatoes From Scratch
- Bring the chicken broth and milk to a boil and add the chopped potatoes.
- Simmer the potatoes until fork tender.
- Drain the liquid. Then, add butter, milk, heavy cream, sour cream, roasted garlic, salt and pepper and mash the potatoes with a potato masher.
How to Roast Garlic for Mashed Potatoes
Roasting garlic can be done in just four steps: peel, slice, drizzle, bake. You can find a step by step guide that walks you through the entire process here. Don’t just roast garlic for this recipe, throw a few extra heads of garlic in. You can use them to make garlic butter, in pasta, garlic bread and pretty much anything else.
How Long to Boil Potatoes for Mashed Potatoes
The potatoes will need to boil for 20 to 30 minutes. This will also depend on how thin or thickly you have sliced your potatoes. You will know the potatoes are done when a fork easily slides into the potato with little force.
How to Reheat Mashed Potatoes
- Crockpot: Personally, if I am serving these potatoes for a holiday I love to put them in a slow cooker on the warm setting. Just be sure to stir occasionally so it warms evenly.
- Bake: Alternatively, you can reheat in a covered baking dish in the oven at 300 degrees F for 20 to 30 minutes, or until heated through.
- Stovetop: Or, reheat them over low heat on the stovetop (covered). You can also microwave individual servings.
Can You Freeze Garlic Potatoes?
Yes! To freeze, let them cool completely. Then, seal in a freezer bag or freezer safe container. To thaw, place in your fridge overnight or reheat from frozen in the oven (make sure to transfer to a baking dish first!).
Tips for the Best Potatoes
- Skip the water: Instead of boiling potatoes in water use a mixture of chicken broth and milk. The flavor is unparalleled.
- Don’t break out the mixer: You need to MASH the potatoes, not whip them. It’s okay if your homemade mashed potatoes are slightly chunky.
- Make them ahead: These potatoes can be made in advance and reheated later. Perfect for prepping before Thanksgiving, Easter, Christmas, or another holiday!
- Drizzle: Just before serving feel free to drizzle the warm potatoes with a bit of melted butter, fresh herbs, chives, salt or pepper.
- Crock Pot Cheesy Potatoes: easiest side dish ever, just add to the slow cooker, set it and forget it!
- Au Gratin Potatoes: cheesy potatoes in all their glory.
- Instant Pot Mashed Potatoes: 7 minutes of cook time!
- Air Fryer Potato Wedges: ultra crispy on the outside, fluffy on the inside.
- Air Fryer Baked Potato: a fail proof recipe that comes out perfect every single time.
To Boil the Potatoes
- 3 pounds russet or Idaho potatoes, peeled and chopped
- 3 cups chicken broth
- 1 cup milk
Ingredients for Mashing
- 1/4 cup heavy cream
- 1/4 cup milk
- 4 tablespoons salted butter
- 1/2 cup sour cream
- 1-2 heads of roasted garlic (start with the cloves from 1 head of roasted garlic and add more as you go)
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- In a large pot bring the chicken broth and milk to a boil and add the chopped potatoes.
- Simmer the potatoes until fork tender. This will take about 25 minutes.
- Drain the liquid completely.
- Add butter, milk, heavy cream, sour cream, the cloves from one head of roasted garlic, salt and pepper and mash the potatoes with a potato masher.
Do a quick taste test and see if it needs more garlic, salt or pepper. If so, add and mash until it reaches your desired consistency.
If desired, just before serving drizzle with additional melted butter, herbs, salt or pepper.
Serving Size:3/4 cup
Amount Per Serving: Calories: 231Total Fat: 9.3gCholesterol: 24.7mgSodium: 505mgCarbohydrates: 33.2gNet Carbohydrates: 30.9gFiber: 2.3gSugar: 1.6gProtein: 5.3g