Made with olive oil and roasted garlic, these creamy homemade mashed potatoes are one of our favorite side dishes.
Garlic Mashed Potatoes Recipe Ingredients
The best-mashed potatoes only require a few simple ingredients:
Potatoes – My first picks are Yukon gold. Unlike russet potatoes, they have a rich golden color, and they make for super creamy mashed potatoes.
Roasted garlic – The secret ingredient! I mix in a whole head of roasted garlic to pack these guys with flavor.
Olive oil – I love the rich taste of olive oil in this recipe, and, along with starchy potato cooking water, it makes these garlic mashed potatoes just as creamy as any I’ve had with butter, milk, or sour cream.
Salt and pepper – Absolute essentials! For optimum flavor, I salt the potato cooking water as well as mixing salt and pepper into the mashed potatoes.
Toppings – Top your potatoes however you like! My favorite way to eat them is with a sprinkle of chives, and a pat of butter.
How to Make Mashed Potatoes
First, roast the garlic in a 350-degree oven until the cloves are deeply brown and tender. This could take up to 60 minutes! Tip: You can easily do this step ahead of time. Wrapped in foil, the roasted garlic will keep for 3 days in the fridge.
Then, peel the potatoes. If you love creamy mashed potatoes, peeling is a must. Once they’re peeled, there’s no need to cut the potatoes before cooking. Just put them in a large pot, and cover them with 1 inch of cold water.
Next, boil them. Add a teaspoon of salt to the pot, and boil until the potatoes are tender. Before you drain the potatoes, don’t forget to reserve 1 cup of the starchy cooking water.
Then, it’s time to mash! For the best creamy texture, I rice the potatoes first. Then, I use a regular potato masher to break up any chunks. If you don’t have a potato ricer, that’s ok! Just be sure to mash them thoroughly.
Finally, fold everything together. Remove the tender garlic cloves from their paper and mash them into a paste with a fork or small masher. Fold the garlic into the potatoes, along with olive oil, reserved potato cooking water, salt, and pepper. Season to taste and add more cooking water, as needed, to reach your desired consistency.
Top with your favorite fixings, and enjoy!
Garlic Mashed Potatoes
- 1 Garlic bulb whole
- Extra virgin olive oil
- Sea salt
- 2 lbs Yukon gold potatoes peeled
- 2 tsp Sea salt
- ⅓ c Extra virgin olive oil
- Freshly ground black pepper
- Butter optional
- Chopped chives optional for sprinkling
- Preheat the oven to 350°F.
- Trim the top ¼ inch off the top of the garlic bulb.
- Place cut-side up on a piece of foil, drizzle with olive oil and sprinkle with salt.
- Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender.
- Remove from the oven and let cool slightly. Use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.
- Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch.
- Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
- Use a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper.
- Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, and chives, if desired.