Whether you're looking for the perfect side for your holiday table or just something to complete your weeknight dinner, these Roasted Garlic Mashed Potatoes are a perfect choice. Just the right amount of garlic flavor and so creamy!
What Makes This Recipe Special
These mashed potatoes aren't just your regular basic potatoes, they're flavorful garlicky potatoes which are just oh so much tastier.
This recipe has two whole heads of roasted garlic. Yes, TWO. It may sound like too much but I promise you, it's the perfect amount. I tried only adding one at first but could barely taste it. When you roast the garlic, it loses a lot of its pungent flavor and becomes much milder. It also adds this amazing caramelized flavor that I absolutely live for.
You can learn to make your own roasted garlic in my How to Roast Garlic in the Oven post. It may seem like a challenging task but it's really easy and has so many uses.
Ingredients and Substitutions
The base ingredients for this recipe are really simple. I also add a few extras to make the mashed potatoes extra delicious but those are totally optional.
- Potatoes - Yukon Gold Potatoes work best as they're the densest and will yield the creamiest mashed potatoes. Russel potatoes would be the second-best choice. With that being said, I always just use whatever potatoes I have on hand.
- Caraway seeds - Optional. I like cooking the potatoes with caraway seeds to add extra flavor. They're not very common in North America so if you don't know what they are, you can totally omit them.
- Milk - I'm using cashew milk to keep these mashed potatoes vegan but any milk works here.
- Butter - This is optional, I add it with the milk and also on top when serving for extra flavor. If you want to keep it vegan, use vegan butter. I really like Miyoko's butter.
- Roasted garlic - I strongly recommend using roasted garlic and not raw garlic. Raw garlic does not work in this recipe. It would be way too strong. If you don't have the time to roast the garlic, you can mince one head of garlic and sautee it with some oil for a minute and add that. Make sure it doesn't burn. It will have a slightly different flavor than roasted garlic, and it might be stronger, but it will work.
- Onion - This is optional. I actually shot the ingredients shot separately and didn't end up using the onion when I shot the mashed potatoes. I use finely chopped sauteed yellow onion. The finer you chop it, the better it will be.
- Fresh herbs - Fresh chives are perfect here. I always buy a big bunch and freeze it for later. Parsley also works but I find it to have a really overpowering flavor for this dish.
- Cook - Cover the potatoes with water and add caraway seeds if using.
- Season - Drain the potatoes, add the roasted garlic, butter, milk, salt and pepper.
- Mash - Mash the potatoes either using a potato masher or an electric handheld mixer. I really like using the handheld mixer because it makes the creamiest mashed potatoes. I recommend starting slow and careful as it can start splashing potatoes everywhere if you turn it on high. Mix in the fresh chopped chives or other herbs here.
- Serve - Serve the potatoes with more butter, more chives if desired, and dig in!
Serving, Storing, and Reheating
- Serving - It's best to serve the potatoes right away while they're still steaming hot. You can also warm up the milk slightly before mashing the potatoes and warm up your serving plates in the oven. This way the mashed potatoes will stay warm longer.
- Storing - Any leftovers can be stored in an airtight container in the fridge. Wait for the potatoes to cool down completely before storing them. This is because can go sour if closed off while hot. The potatoes keep in the fridge for 2-3 days.
- Freezing - I haven't tried freezing mashed potatoes as I find them to taste the best fresh. They might be slightly more watery from the freezer but if you've frozen mashed potatoes before, these will work the same as any other recipe when freezing.
- Reheating - The potatoes can be easily reheated on the stove with a splash of water or milk over low/medium heat. They can easily burn so keep an eye on them and keep the heat on the lower side.
Adding roasted garlic adds lots of amazing flavors. Aside from that, adding caraway seeds to the cooking water as well as mixing in some fresh herbs into the cooked potatoes makes the dish really tasty. If the potatoes seem too blunt, try adding more salt, pepper, or butter. I like using herb salt that has a bunch of dried herbs in it.
Check out my post on How to Roast Garlic in the Oven. It covers everything you need to know!
Adding as much milk as needed to achieve your desired consistency as well as butter helps a lot. What you mash the potatoes with also makes a big impact. I like to use an electric handheld mixer. The same one you'd use to whip egg whites. It makes the potatoes extra fluffy and has many uses besides mashing potatoes.
Yes, absolutely! The fat in the butter adds extra flavor and creaminess but the recipe will be just as delicious without it. It's not a big deal.
More Potato Sides
These mashed potatoes are truly one of my most favorite sides I've made so far but there are lots more to choose from on the blog. Make sure to check out the Mediterranean potatoes. They're absolutely amazing!
- Mashed Potatoes with Caraway Seeds and Sauteed Onion (vegan)
- Mediterranean Potatoes (vegan)
- Greek Potato Salad with Feta (vegetarian)
- Roasted Potato Salad with Dill Cashew Dressing (vegan)
- Smashed Potatoes with Sea Salt and Garlic (vegan)
- 1 kg potatoes, peeled and chopped into similar sized pieces
- ½ teaspoon sea salt
- 1 teaspoon caraway seeds (optional)
- 1-2 heads roasted garlic (trust me you’ll need a lot, see notes)
- 1-2 tablespoon butter (vegan or regular)
- 1 cup plant-based milk (I use cashew)
- 1 tablespoon fresh chopped chives (optional)
- Add the chopped potatoes to a large pot and cover with water.
- Add the sea salt and caraway seeds if using and bring to a boil. Cook partially covered for 20-25 minutes or until soft.
- Drain the potatoes and add the roasted garlic and butter.
- Mash everything together with a potato masher or a handheld mixer. Add the milk ½ cup at a time until you reach the desired consistency. Add more as needed. Season with salt to taste and stir in the fresh chives if using.
Roasted garlic: Preheat your oven to 400F (200C). Cut the top of the garlic so the cloves are exposed. Add some aluminum foil to a small baking dish, add the garlic, and drizzle with 1 tablespoon olive oil. Wrap and roast for 40-50 minutes or until golden. Be careful when opening the foil, there’s lots of steam. Once it’s cool, remove the garlic cloves with a small fork. If it’s roasted enough it should be easy. You can also squeeze the garlic right into the potatoes but some might get left behind.
Handheld mixer: I like to use a handheld mixer because it makes the potatoes extra creamy and fluffy.
Storing: Let completely cool and transfer to an airtight container and store in the fridge for 2-3 days.
Keywords: roasted garlic, mashed potatoes