The Best Roasted Garlic Mashed Potatoes (video)
Move over regular mashed potatoes for a new favorite in town! My easy roasted garlic mashed potatoes recipe will be your new favorite! Creamy, buttery, and packed with incredible garlic flavor! These mashed potatoes are made with Yukon gold potatoes, loads of garlic confit, butter, milk, and herbs. They’re the perfect side for any main entrée! I love this recipe especially for Thanksgiving and Christmas, as it pairs deliciously with roasted turkey.
Watch My Garlic Potatoes Video Tutorial
Watch my YouTube roasted garlic mashed potatoes video tutorial for step-by-step instructions and see just how easy this recipe is to make! Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Best Mashed Potatoes
Here are my tips for the main ingredients you’ll need for my garlic potatoes recipe. Find the full list of ingredients in the printable recipe card below.
Jump to Recipe- Potatoes – Yukon Gold potatoes are my favorite variety for making delicious, mashed potatoes. They’re mildly sweet and have a great texture. That being said, this recipe will work with Russet potatoes, too.
- Butter – a good quality salted butter will add incredible flavor to the potatoes.
- Garlic – freshly peeled garlic will always have the best flavor and aroma. I recommend staying away from pre-peeled garlic.
- Milk – I usually go with whole milk for my mashed potatoes, but if you want your potatoes to be extra rich, use half-and-half or cream instead.
Making Easy Garlic Confit
This roasted garlic mashed potatoes recipe starts with the garlic! The easiest way to add that amazing roasted garlic flavor is by making garlic confit – slow cooked garlic cloves in oil. This step can be done ahead of time, too. Just keep the garlic stored at room temperature.
- Peel the garlic cloves and drop them into a very small saucepan. Pour just enough olive oil to cover the garlic cloves completely.
- Add a few sprigs of fresh thyme and fresh rosemary to the pot.
- Heat the garlic and oil over medium heat until simmering. Reduce the heat to the lowest setting possible and slowly cook the garlic for about 30 to 45 minutes, until the cloves are very soft and golden in color.
- Remove the garlic confit from the heat and set it aside to cool.
Preparing the Potatoes
While the garlic cloves are slowly simmering away, you can get started on the potatoes.
- With the garlic cloves cooking, we can start on the potatoes. Peel the potatoes, remove all skin, and drop the peeled potatoes into a large pot of cool water.
- Once all the potatoes have been peeled, drain the dirty water from the pot and refill it with clean water.
- Cube the potatoes into 1 to 1 ½-inch cubes and drop them back into the water. Try to keep the cubes evenly sized for even cooking.
How to Make Roasted Garlic Mashed Potatoes
Once you have the potatoes peeled and cubed, it’s time to get them cooking!
- To the cubed potatoes, add the chicken bouillon and season the water very generously with salt, about 1 tablespoon.
- Cook the potatoes over high heat, bringing the water to a boil. Set a timer for 15 minutes; actual cooking time may vary by a few minutes.
- Cook the potatoes until they are fork-tender and a knife easily slides through a cube of potato. Drain the potatoes completely once they are cooked.
- While the potatoes are cooking, combine milk, butter, and a few sprigs of fresh thyme in a separate saucepan. Heat the mixture just until the butter is melted, then remove from the heat and keep warm.
- Use a slotted spoon or fork to lift the softened garlic cloves out of the olive oil and onto a small plate. Use a fork to mash the garlic cloves into a paste, then add to the drained potatoes.
- Remove the fresh thyme sprigs from the melted butter and milk, then pour the mixture into the drained potatoes. Add a few tablespoons of finely chopped parsley.
- Use a potato masher to thoroughly mash and cream the potatoes. Make sure to taste and season the potatoes with salt, as needed.
- Keep the potatoes in the pot, covered and warm, until ready to serve.
Garnishing & Serving Mashed Potatoes
For serving, transfer the potatoes into a medium-sized serving dish or bowl. Garnish the potatoes with additional chopped parsley, if desired. Melt 2 additional tablespoons of butter and drizzle the butter over the potatoes.
If you need to keep the potatoes warm, cover the dish with foil and place it into an oven preheated to 200°F, or keep warm in a warming tray/oven.
Pairing Suggestions for Garlic Mashed Potatoes
These incredible roasted garlic mashed potatoes are a delicious side dish for just about any main entrée! I especially enjoy these for Thanksgiving and Christmas with roasted turkey! Try it with these dishes:
- Garlic Butter Roasted Turkey
- Apple & Bacon Stuffed Pork Loin
- Easy Garlic & Herb Ribeye Roast
- Classic French Duck Confit
Make-Ahead Instructions for Mashed Potatoes
Want to prepare these mashed potatoes ahead of time? While I do recommend serving the potatoes hot and fresh, there are a few things you can do ahead of time to make this recipe easier!
- Prepare the garlic confit ahead of time. Once the garlic cloves are golden-brown and softened, transfer the garlic and oil into a small container and keep at room temperature for up to 2 days. Store in the fridge for longer.
- You can peel the potatoes the day before. Peel, cube, and place the potatoes into a large pot. Fill the pot with cold water, covering the potatoes completely. Keep the potatoes refrigerated until ready to cook.
- When it’s time to cook the potatoes, follow the same instructions and enjoy!
More Recipes to Try!
Enjoyed this easy and delicious potato side dish recipe? Check out some of my other recipes you’re sure to love!
- Creamy Butter Mashed Potatoes – a classic that never fails! Creamy, butter, and simply delicious!
- Butter & Thyme Mashed Sweet Potatoes – if you love sweet potatoes, you’ll love this sweet potato mash with a hint of thyme.
- Oven-Roasted Garlic Potatoes – easy roasted baby potatoes coated in herbs, with a touch of garlic and parmesan cheese.
- Roasted Duck Fat Potatoes – the ultimate potato indulgence! Rich, crispy potatoes cooked in duck fat.
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The Best Roasted Garlic Mashed Potatoes (video)
Ingredients
For Garlic Confit:
- 30 to 35 medium garlic cloves
- 1/3 to 1/2 cup olive oil, or avocado oil
- 3 to 4 sprigs fresh thyme & fresh rosemary
For Potatoes:
- 5 lbs Yukon Gold potatoes
- 2 tbsp chicken bouillon, (Better Than Bouillon Roasted Chicken Flavor)
- 1 1/2 tbsp sea salt
- 1 cup whole milk
- 1/2 cup butter
- 2 sprigs fresh thyme
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp butter, for garnish
Instructions
Making Garlic Confit:
- Peel the garlic cloves and drop them into a very small saucepan. Pour just enough olive oil to cover the garlic cloves completely.
- Add a few sprigs of fresh thyme and fresh rosemary to the pot.
- Heat the garlic and oil over medium heat until simmering. Reduce the heat to the lowest setting possible and slowly cook the garlic for about 30 to 45 minutes, until the cloves are very soft and golden in color.
- Remove the garlic confit from the heat and set it aside to cool.
Preparing the Potatoes:
- With the garlic cloves cooking, we can start on the potatoes. Peel the potatoes, remove all skin, and drop the peeled potatoes into a large pot of cool water.
- Once all the potatoes have been peeled, drain the dirty water from the pot and refill it with clean water.
- Cube the potatoes into 1 to 1 ½-inch cubes and drop them back into the water. Try to keep the cubes evenly sized for even cooking.
- To the cubed potatoes, add the chicken bouillon and season the water very generously with salt, about 1 to 1 1/2 tablespoons.
Cooking the Potatoes:
- Cook the potatoes over high heat, bringing the water to a boil. Set a timer for 15 minutes; actual cooking time may vary by a few minutes.
- Cook the potatoes until they are fork-tender and a knife easily slides through a cube of potato. Drain the potatoes completely once they are cooked.
- While the potatoes are cooking, combine milk, butter, and a few sprigs of fresh thyme in a separate saucepan. Heat the mixture just until the butter is melted, then remove from the heat and keep warm.
Making Mashed Potatoes:
- Use a slotted spoon or fork to lift the softened garlic cloves out of the olive oil and onto a small plate. Use a fork to mash the garlic cloves into a paste, then add to the drained potatoes.
- Keep the garlic olive oil for other recipes. Store at room temperature.
- Remove the fresh thyme sprigs from the melted butter and milk, then pour the mixture into the drained potatoes. Add a few tablespoons of finely chopped parsley.
- Use a potato masher to thoroughly mash and cream the potatoes. Make sure to taste and season the potatoes with salt, as needed.
- Keep the potatoes in the pot, covered and warm, until ready to serve.
Serving & Garnishing:
- For serving, transfer the potatoes into a medium-sized serving dish or bowl. Garnish the potatoes with additional chopped parsley, if desired. Melt 2 additional tablespoons of butter and drizzle the butter over the potatoes.
- If you need to keep the potatoes warm, cover the dish with foil and place it into an oven preheated to 200°F, or keep warm in a warming tray/oven.
