Roasted Garlic Mashed Potatoes are the ultimate comfort side dish, rich with butter, double cream and deeply sweet roasted garlic. This awesome recipe would turn everyday potatoes into something silky, fragrant and completely irresistible.
Roasted Garlic Mashed Potatoes are my go-to side dish when I want comfort food that still feels thoughtful and full of flavour. By combining roasted garlic olive oil notes with properly cooked potatoes and double cream, I create creamy mashed potatoes that work for both weeknight dinners and celebratory roasts.
In my lovely and beautiful Ireland, as well as in the UK, I see garlic mashed potatoes appear everywhere from cosy Sunday roasts to Christmas tables and Easter feasts. They work beautifully alongside roast chicken, beef, lamb or even a rich mushroom stew. Moreover, they are just as welcome at a casual midweek dinner as they are at a celebratory gathering. Once you master this method, you will love how versatile roasted garlic mashed can be throughout the year.
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Ingredients for Roasted Garlic Mashed Potatoes
Here is what you need to make Roasted Garlic Mashed Potato:
- Maris Piper potatoes – I always choose this variety because these potatoes produce the fluffiest mashed texture. Their starch level makes them ideal for creamy mashed potatoes without turning gluey.
- Large garlic head (whole garlic) – Roasting a garlic head softens the garlic cloves and removes harshness. The result is sweet, spreadable paste perfect for roasted garlic mashed.
- Olive oil – I drizzle olive oil over the garlic before wrapping it. The roasted garlic olive oil flavour deepens the overall taste of the mashed potatoes.
- Butter – A generous knob ensures richness. It melts directly into the hot potato and builds structure before the cream goes in.
- Double cream – This gives the mashed potatoes their creamy consistency and luxurious mouthfeel. Cream binds everything together smoothly.
- Salt and freshly ground black pepper – Proper seasoning defines the final flavour. Potatoes need salt to shine.
- Parsley – Fresh parsley adds contrast and colour to the finished Roasted Garlic Mashed Potatoes.
If you want to expand this recipe slightly, you can add white pepper, a pinch of nutmeg, or even a touch of Dijon mustard. However, I prefer to let the roasted garlic speak for itself.
Instructions
This recipe is easy and straightforward, yet the flavour tastes far more complex than the effort suggests.
- Step 1: Start with roasting garlic. Cut the garlic bulb on top, then peel just one coating. Place garlic on foil and drizzle with olive oil. Wrap the garlic into the foil completely. It makes no sense to roast just one garlic bulb in the oven — not in this economy and climate pollution. I usually roast 6 garlic bulbs in the air fryer at 200°C for around 20 minutes, if using oven - then 200C for 40 minutes. Roasted garlic can be added to sauces, pasta dishes, meat stews and more. Once ready, unwrap the foil and squeeze the soft garlic paste out of the garlic cloves.
- Step 2: While garlic is roasting, wash, peel and wash again the potatoes. I always use Maris Piper variety because it works best for mashed potatoes. Cut into medium chunks, place in a large pot and cover with cold water. Add a sprinkle of salt. Place on the stove on high heat, wait until it boils and then reduce.
- Step 3: Cook the potatoes until fork tender, then remove the water completely. Add creamy butter and, using a potato masher, mash the potato until smooth. You can melt the butter prior adding it to the potatoes, but for me adding just a knob works as well.
- Step 4: Gradually add double cream and stir in roasted garlic. Check for salt and adjust if needed. Finish with a generous twist of freshly ground black pepper.
Cooking tips:
- Allow excess steam to escape after draining before adding butter to prevent watery mashed texture.
- Always begin with cold water when boiling potatoes; this ensures even cooking throughout.
How to Serve and How to Store Roasted Garlic Mashed Potatoes
I serve Roasted Garlic Mashed Potatoes immediately while they are hot and creamy, topped with chopped parsley and of course an extra small knob of butter melting over the surface, and that's heavenly! They pair beautifully with roast turkey, beef or chicken stews, or try with those simple, but wonderful mushrooms. For something different, I spread the mashed potato into a baking dish, brush lightly with butter and bake briefly for a slightly golden top.
To store, allow the Roasted Garlic Mashed Potatoes to cool fully before transferring them into an airtight container. Keep in the fridge for up to 2 days, please do not freeze - it would become mushy and unpleasant, better cook it again. When reheating, add a splash of cream and warm gently on the hob, stirring continuously to restore the creamy consistency. Avoid microwaving at high power, as it can dry the potato and dull the garlic flavour.
Top Tips to Cook the Best Mashed Potatoes
1. Use Maris Piper for structure
Maris Piper potatoes provide the ideal starch balance for Roasted Garlic Mashed Potatoes. They break down easily once fork tender, giving a fluffy interior. Waxy varieties hold too much moisture and can produce dense mashed potatoes. If texture matters to you, choose floury potatoes every time. Omg, how many mashed potatoes dishes I had to throw away, while figuring out what variety would work the best! I absolutely hate, when the mash is gluey and looks like a kleister!
2. Roast whole garlic properly
A whole garlic head wrapped tightly in foil steams gently while roasting. This prevents burning and allows garlic cloves to soften evenly. The transformation from sharp raw garlic to sweet paste is essential in this recipe. Proper roasting defines the final flavour. And use the good drizzle of good olive quality olive oil!
3. Batch roast garlic
Roasting six bulbs or more at once is practical and energy-efficient. Considering rising energy costs and environmental impact, batch cooking makes sense. Extra roasted garlic can enhance soups, sauces or roasted garlic olive oil dressings. Store it in the fridge for up to five days. I also use air fryer, in the oven it can be roasted in a bigger batch, and cooked with other dishes.
4. Wash, peel and wash again
This step removes excess starch and surface dirt from the potatoes. Cleaner potatoes produce clearer cooking water and better flavour. It also prevents a gluey texture during mashing. Attention to preparation improves the mashed potatoes recipe overall. For me it looks as the dish is dirty or contaminated, when potato mash is served with potato peels in it. It really takes only 5-10 minutes top to peel potatoes with a good peeler or knife, so please do not skip this step.
5. Cut evenly sized chunks
Uniform pieces cook at the same rate. Uneven chunks leave some potatoes undercooked while others fall apart. Consistency ensures all pieces become fork tender simultaneously. This leads to smoother garlic mashed potatoes.
6. Drain thoroughly before mashing
Excess water weakens flavour and texture. After draining, allow steam to escape for a minute or two. Dry potatoes absorb butter and cream more effectively. This step keeps Roasted Garlic Mashed Potatoes thick and creamy.
7. Add butter before cream
Butter coats the hot potato starch first, creating richness. If you add cream immediately, it can dilute flavour. Fat absorption works best when potatoes are still very hot. This technique improves texture significantly. For me it does not matter if butter is melted or a whole knob is added - in hot potatoes butter would melt straight away.
8. Add double cream gradually
Pouring cream slowly allows control over thickness. Some potatoes absorb more liquid than others. Gradual mixing ensures you do not over-loosen the mash. Perfect consistency defines creamy mashed potatoes.
9. Season thoughtfully
Salt the cooking water lightly so potatoes absorb flavour internally. Adjust seasoning only after adding roasted garlic. Freshly ground black pepper adds warmth without overpowering. Balanced seasoning elevates the entire recipe.
10. Serve at the right temperature
Starch firms as mashed potatoes cool. Serve Roasted Garlic Mashed Potatoes hot for best texture. If reheating, stir constantly and add cream as needed. Maintaining temperature keeps them creamy and smooth.
FAQ
Can I make Roasted Garlic Mashed Potatoes in advance?
Yes, you can prepare them a day ahead. Store them in an airtight container and refrigerate. When reheating, add a splash of cream to restore creaminess. Gentle heat prevents splitting and dryness.
Can I use milk instead of double cream?
You can, but the result will be less creamy. Double cream provides richness and structure. Milk creates lighter mashed potatoes. For indulgent Roasted Garlic Mashed Potatoes, cream is preferable.
Why roast garlic instead of adding raw garlic?
Raw garlic tastes sharp and harsh. Roasting softens flavour and adds sweetness. It blends smoothly into mashed potato. The difference is noticeable.
Can I use a food processor to mash potatoes?
I do not recommend it. Overprocessing activates starch and creates gluey texture. A potato masher keeps structure intact. Gentle mashing is best. But you can use the mixer and whip on a slow.
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Roasted Garlic Mashed Potatoes
Roasted Garlic Mashed Potatoes are smooth, buttery and full of sweet roasted garlic flavour. Made with Maris Piper potatoes, double cream and a generous knob of butter, this side dish delivers a creamy texture perfect for roast dinners.
Ingredients
- 1 large garlic head
- Olive oil for drizzling
- 1 kg Maris Piper potatoes (2.2 lb)
- Large knob of butter (about 60 g / 4 tbsp)
- 50 ml double cream (3 tbsp)
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley to garnish
Instructions
- Preheat your air fryer to 200°C. Cut the top off the garlic head and peel away just one outer layer. Place it on foil, drizzle with olive oil and wrap tightly. Roast for around 20 minutes until soft. Remove and allow to cool slightly, then squeeze the softened garlic cloves out into a bowl. If using oven - the same 200 degrees C but roast for longer - around 40 mintues.
- Wash, peel and wash the potatoes again. Cut them into medium-sized chunks. Place them in a large pot, cover with cold water and add a pinch of salt. Bring to the boil over high heat, then reduce and simmer until fork tender.
- Drain the potatoes completely and allow excess steam to escape. Add the butter while the potatoes are still hot and mash using a potato masher until smooth.
- Gradually pour in the double cream while stirring. Add the roasted garlic paste and mix thoroughly. Season with salt and freshly ground black pepper. Garnish with chopped parsley and serve hot.
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