Roasted Garlic Mashed Potatoes are super creamy and loaded with sweet bits of garlic. The perfect side dish to your holiday menu or weeknight meal.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
Potatoes are huge in our house, we eat them a few times a week. Creamy garlic mashed potatoes are of course the family favorite.
These potatoes will quickly become a side dish favorite, and go perfectly with my Pan Seared Rib Rye Steak or my Oven Baked Ribs! Buttery and creamy and the sweet garlic just takes them to a new level.
Why This Mashed Potatoes Recipe Works
These potatoes are the perfect side dish for so many main dishes and have a ton of flavor.
The added cream cheese gives this mashed potatoes even more creaminess than a traditional mashed potato recipe while adding just a subtle hint of cream cheese flavor.
These are the best-mashed potatoes and the perfect comfort food. They're special enough for a holiday meal or any other special meal, but simple enough and fast enough to to whip up for a family Sunday dinner.
- Garlic: Fresh garlic gives that great garlic flavor
- Oil: olive oil
- Potatoes: Yukon Gold or Russet potatoes
- Butter: Salted or unsalted is fine.
- Herbs and spices: fresh parsley, salt and black pepper
- Milk: warm the milk
- Cream cheese: softened cream cheese mixes easier
How to make perfect mashed potatoes
- Step 1: First cut off the top of the garlic and place it on a piece of foil. Drizzle olive oil over the top and sprinkle with salt and pepper. Wrap foil tightly around the garlic bulb, and roast.
- Step 2: Remove garlic from foil and let cool. Once cooled squeeze garlic from the bottom and the garlic should slide right out. Using a knife smash the garlic until it becomes a paste.
- Step 3: Add potatoes to a large pot of water and boil until fork tender.
- Step 4: Drain potatoes in a colander.
- Step 5: Scoop potatoes into a potato ricer.
- Step 6: Squeeze the potatoes through the ricer.
- Step 7: Add the riced potatoes into a pot or bowl.
- Step 8: Add in the softened cream cheese, butter, and roasted garlic.
- Step 9: Pour in the warm milk.
- Step 10: Whisk the potatoes until smooth and creamy.
- Add some garlic herb compound butter to each serving for even more flavor in these garlic cream cheese potatoes.
- Garnish with a few diced green onions, sour cream, and cheddar cheese if desired.
- This is a great recipe to use if feeding a crowd since it's simple to scale to make more servings. Just make sure you're boiling the potatoes in a big enough pot, or use two pots if necessary.
A potato ricer is the secret to creamy lump-free mashed potatoes
every time. The ricer actually incorporates air into the potatoes as it pushes them through, giving them amazing texture.
You can certainly use a potato masher or even a hand mixer if you prefer.
You can make these potatoes a day in advance. Once you've whisked them and let them cool, cover them, and store them in the refrigerator until the following day. Reheat in the oven, microwave or slow cooker
until warmed through and give a good stir before serving. I would also add some more butter before serving.
In my opinion, the best potatoes to use are Yukon gold potatoes
or russet potatoes. Yukon golds bring a super nice creamy flavor and texture when mashed. I suppose you could use red potatoes if needed.
Garlic Roasted Creamy Mashed Potatoes
- 1 head garlic top cut off
- 1/2 teaspoon olive oil
- 3 lbs Yukon Gold or Russet potatoes peeled and cut into 1/2 in cubes
- 8 tablespoons butter
- 3 tablespoons minced fresh parsley
- 1 cup warm milk
- 4 oz cream cheese softened
- Salt and pepper to taste
- Drizzle top of garlic head with olive oil and wrap in tin foil and place in a small baking pan. Roast garlic at 400F 1 hour until garlic cloves are very soft. Unwrap from foil and let set until cool. Then squeeze the garlic out of the skins. Set aside.
- While garlic is roasting, peel potatoes and cut into chunks. Bring to a boil over medium-high heat, then reduce heat to low and cover. Let potatoes simmer until tender.
- Drain water from potatoes and place potatoes back into pot. Place a cube of butter in the pot to melt.
- In a pyrex measuring cup or small bowl heat the milk in a microwave for 30 seconds or just until warm.
- Scoop potatoes into a potato ricer, squeeze into a bowl and repeat until you have riced all of the potatoes.
- Add in your cream cheese, garlic, warmed milk and butter. Whisk until creamy.
- Top with minced chives or parsley.