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Mashed potatoes topped with fresh chives and butter in a grey shallow bowl.

Roasted Garlic Mashed Potatoes

  • Author: Veronika | thehealthfulideas
  • Prep Time: 10 mins
  • Roasted Garlic: 50 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 3-4 1x
  • Category: Side
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 kg potatoes, peeled and chopped into similar sized pieces
  • ½ tsp sea salt 
  • 1 tsp caraway seeds (optional)
  • 1-2 heads roasted garlic (trust me you’ll need a lot, see notes)
  • 1-2 tbsp butter (vegan or regular)
  • 1 cup plant-based milk (I use cashew)
  • 1 tbsp fresh chopped chives (optional)

Instructions

  1. Add the chopped potatoes to a large pot and cover with water.
  2. Add the sea salt and caraway seeds if using and bring to a boil. Cook partially covered for 20-25 minutes or until soft.
  3. Drain the potatoes and add the roasted garlic and butter.
  4. 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.

Notes

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 tbsp 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

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