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Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes are made with Yukon Gold potatoes simmered until fork-tender, then mashed with butter, warm milk, and soft golden roasted garlic. The result is a mostly smooth, creamy side dish with mellow roasted garlic flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 garlic head
  • 1 tsp olive oil
  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 8 cups cold water
  • 1 tbsp kosher salt divided
  • 6 tbsp unsalted butter
  • 0.75 cup whole milk
  • 0.25 tsp black pepper

Equipment

  • 1 5-quart pot
  • 1 baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Slice off the top of the garlic head to expose the cloves.
  3. Drizzle the garlic with olive oil.
  4. Wrap the garlic in foil and set it on a baking sheet.
  5. Roast for 40 to 50 minutes, until the cloves are soft and golden.
  6. Put the potatoes, cold water, and 2 teaspoons of the kosher salt in a 5-quart pot.
  7. Bring to a boil over high heat.
  8. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  9. Warm the milk in a microwave-safe measuring cup until hot but not boiling, about 1 minute.
  10. Drain the potatoes.
  11. Return the potatoes to the pot over low heat for 1 minute, stirring gently to let excess moisture evaporate.
  12. Squeeze the roasted garlic cloves out of their skins into the pot.
  13. Add the butter and mash until mostly smooth.
  14. Gradually stir in the warm milk.
  15. Mix in the remaining 1 teaspoon kosher salt and the black pepper.

Notes

For the smoothest texture, mash the potatoes while hot and add the warm milk gradually. Refrigerate in an airtight container for up to 4 days; freezing is not recommended because the texture may become grainy. For a dairy-free version, use plant-based butter and unsweetened, unflavored plant milk.