Creamy Garlic Roasted Mashed Potatoes
This post may contain affiliate links. Read our disclosure policy.
Utah weather has been putting on quite the show lately—one day we’re basking in warm, sunny spring sunshine, and the next we wake up to several inches of snow blanketing the yard. March always keeps us guessing! We took advantage of a brief stretch of nice weather last week to fire up the grill and enjoy some steaks outdoors, and I decided it was the perfect time to try Creamy Garlic Roasted Mashed Potatoes from Picky Palate to round out the meal.
Garlic mashed potatoes are hands-down one of my husband’s favorite sides—especially when paired with a juicy steak. (However, when I updated the picture, I served it with pulled pork.) If we’re out at a restaurant and they’re on the menu, there’s a good chance that’s what he’s ordering. He’s a garlic lover through and through! I’ll admit, I’ve leaned on boxed potato packets in the past for convenience, but this homemade version was a real treat.
The flavor was spot on for the garlic flavor, and they were ultra-smooth and creamy. That said, I found them just a bit too creamy for my personal taste—next time, I plan to dial back the sour cream to ½ cup and add milk only if needed for texture. Still, they were a major step up from anything instant and made our grilled dinner feel extra special.
Ingredients for Creamy Garlic Roasted Mashed Potatoes
- GARLIC HEAD
- RUSSET POTATOES
- WHOLE MILK
- CREAM CHEESE
- SOUR CREAM
- BUTTER
- SALT
- FRESH GROUND BLACK PEPPER
Instructions for Creamy Garlic Roasted Mashed Potatoes
Start by roasting the head of garlic: Preheat your oven to 350°F. Leaving the outer skins on, wrap an entire bulb of garlic loosely in aluminum foil and place it directly on the oven rack or a small baking sheet. Roast for 1 hour, until the cloves are tender and golden. Remove from the oven and let cool for 15 minutes, then squeeze the softened garlic out of the skins into a small bowl. Mash thoroughly with a fork and set aside.
Next, prepare the potatoes. Peel and cube them into even pieces, then place them in a large pot of salted water. You need enough water to cover the potatoes. Bring to a boil and cook for 15–18 minutes, or until the potatoes are fork-tender. Drain well and transfer to the bowl of a stand mixer or use a hand mixer for convenience.
With the mixer on low speed, begin mashing the boiled potatoes. Add in the roasted garlic, cream cheese, sour cream, butter, salt, and pepper. Blend until everything is smooth and creamy, adjusting the texture as needed with a splash of milk. Taste and tweak the seasoning to your liking.
To serve, spoon the mashed potatoes into a bowl and top with a pat of butter or a drizzle of your favorite gravy. This recipe yields about 8 servings—perfect for holiday dinners, grilling weeknights, or anytime you want a side that feels a little extra special.
Frequently Asked Questions
What kind of potatoes work best for this recipe?
Yukon Gold potatoes are ideal—they’re naturally buttery and creamy, which makes for smooth, rich mashed potatoes. Russets also work well if you prefer a fluffier texture.
Do I have to roast the garlic?
Roasting the garlic mellows its sharpness and brings out a sweet, caramelized flavor that blends beautifully into the potatoes. It’s worth the extra step, but in a pinch, you can simmer peeled garlic cloves with the potatoes for a milder shortcut.
Can I make these ahead of time?
Yes! You can prepare them a day in advance. Reheat gently on the stovetop or in the oven with a splash of milk or cream to restore their creamy texture.
How do I keep mashed potatoes from getting gluey?
Avoid overmixing—especially with a hand mixer or blender—as it can release too much starch. Use a potato masher or ricer and mix just until smooth.
Can I adjust the creaminess?
Absolutely. If you prefer a lighter texture, reduce the sour cream or cream cheese and add milk gradually until you reach your desired consistency.
What can I serve these with?
They’re a perfect match for grilled steak, roast chicken, turkey, or even meatloaf. You can also use them as a base for shepherd’s pie or serve with mushroom gravy for a vegetarian option.
Can I freeze leftovers?
Yes—mashed potatoes freeze well if they’re rich in fat (thanks to the butter and cream). Store in an airtight container and reheat with a splash of milk for best results.
FOR MORE RECIPES LIKE THIS, TRY:
- Parmesan Mashed Potatoes
- Savory Roasted Potatoes
- Slow Cooker Garlic Mashed Potatoes
- Buttermilk Herb Mashed Potatoes
Creamy Garlic Roasted Mashed Potatoes
Real Mom Kitchen
Equipment
Ingredients
- 1 bulb garlic about 12 cloves
- 2 ½ lbs russet potatoes
- ½ cup whole milk only use it if you need it
- 4 oz softened cream cheese
- 1 cup sour cream I’d reduce to 1/2 cup
- ¼ cup butter
- 2 tsp salt
- 1 tsp fresh ground black pepper optional
Instructions
- Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside.
- Peel and cube potatoes and boil for 15-18 minutes or until fork tender. Drain and transfer to a stand or electric mixer. Mix potatoes on low until combined. Add cream cheese, sour cream, butter, salt, pepper and mashed roasted garlic. If necessary ad milk to make desired consistency. Top with a pad of butter or your favorite gravy. Enjoy! about 8 servings
Nutrition
