Mashed Potatoes with Roasted Garlic

These mashed potatoes with roasted garlic are creamy, rich, and full of flavor. Made with fluffy potatoes, heavy cream, Parmesan cheese, and topped with sweet, caramelized roasted garlic, they’re an elevated side dish perfect for holidays, special occasions, or simply making a weeknight dinner extra special.

Why You’ll Love This Recipe

I love this recipe because it takes a simple comfort food—mashed potatoes—and transforms it into something truly memorable. The roasted garlic adds a sweet, mellow depth that pairs beautifully with the creaminess of the potatoes. Parmesan cheese and heavy cream give a luxurious texture, while fresh herbs and olive oil make the presentation stunning. It’s easy enough for everyday cooking, but elegant enough for the holiday table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Roasted Garlic:

• 1 head of garlic

• Olive oil, for drizzling

For the Mashed Potatoes:

• 2 pounds russet or Yukon Gold potatoes, peeled and quartered

• Salt, to taste

• 1/2 cup heavy cream

• 1/2 cup shredded Parmesan cheese

• Olive oil or melted butter, for drizzling

• Freshly ground black pepper

• Fresh thyme (optional, for garnish)

Directions

Roast the Garlic

I preheat the oven to 400°F (200°C). I slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap it in foil, and roast for about 40 minutes until the cloves are soft and golden. Once cooled slightly, I squeeze the cloves out of their skins.

Boil the Potatoes

I add peeled and quartered potatoes to a large pot of cold water, making sure the water is 1–2 inches above the potatoes. I bring it to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender. I drain them thoroughly to avoid watery mash.

Mash and Mix

While the potatoes are still hot, I mash them until smooth. I stir in heavy cream, Parmesan cheese, and roasted garlic cloves, mixing until creamy and well combined. I season with salt and pepper to taste.

Finish and Serve

I transfer the mashed potatoes to a serving dish, swirl the top, drizzle with olive oil or melted butter, and garnish with fresh thyme and extra roasted garlic cloves.

Servings and Timing

This recipe serves 6 and takes about 1 hour total—15 minutes of prep, 20 minutes to boil potatoes, and 40 minutes for roasting garlic (which can be done ahead).

Variations

Sometimes I mix in cream cheese for extra richness or swap Parmesan for sharp cheddar for a bolder flavor. I can also add a handful of chopped chives for a fresh oniony note, or use half-and-half instead of heavy cream for a lighter version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days or freeze them for up to 3 months. To reheat, I warm them in the microwave for 2–3 minutes or bake at 350°F (175°C) for about 30 minutes, adding a splash of cream if needed to restore creaminess.

FAQs

Can I roast the garlic ahead of time?

Yes, I often roast it 1–2 days in advance and store it in the fridge until ready to use.

Which potatoes are best for mashing?

I prefer russet or Yukon Gold potatoes for their fluffy, starchy texture.

Can I make these mashed potatoes without cream?

Yes, I can use milk or half-and-half instead, though the texture will be slightly lighter.

How do I keep mashed potatoes from getting gummy?

I make sure to drain them well, mash them while hot, and avoid overmixing.

Can I make these in advance for a holiday meal?

Absolutely, I prepare them a day ahead, store them in the fridge, and reheat gently before serving.

Conclusion

These mashed potatoes with roasted garlic are everything I want in a side dish—creamy, flavorful, and irresistibly comforting. The roasted garlic takes them to a new level, making them a perfect match for both casual dinners and holiday feasts. They’re a simple upgrade that never fails to impress.

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