Garlic Mashed Potatoes

If you ask me, mashed potatoes are one of those side dishes that can make or break a meal. I love classic buttery mash, but every now and then it’s nice to give it a little upgrade without making things complicated.

Roasting the garlic is definitely worth the extra few minutes. Instead of that strong, sharp garlic flavour, it becomes soft, sweet and almost buttery, which mixes perfectly into the potatoes. The whole kitchen smells amazing while it’s roasting too.

These garlic mashed potatoes are creamy, comforting and go with just about everything. Whether you’re serving them with a Sunday roast, a weeknight chicken dinner or adding them to your holiday table, they’re one of those recipes everyone always seems to go back for seconds of.

Equipment

• Large saucepan
• Sharp knife
• Chopping board
• Baking tray
• Aluminium foil
• Potato masher (or potato ricer if you have one)
• Mixing spoon

Ingredients

• 1 lb potatoes – I like using floury potatoes such as Maris Piper or Russets because they mash up nice and fluffy.

• 1 whole head garlic – Roasting the garlic makes it sweet, soft and much milder than raw garlic.

• 1 tbsp olive oil – This helps the garlic roast beautifully without drying out.

• ½ tsp salt – You’ll also want a little extra for seasoning the potato cooking water.

• ½ tsp black pepper – Adds a little warmth and really brings all the flavours together.

• ¼ tsp freshly grated nutmeg – It might not seem like much, but it gives the mash a lovely subtle warmth.

• ½ cup heavy cream – This is what makes the mashed potatoes extra creamy and rich.

• 2 tbsp unsalted butter – Butter melts through the potatoes and gives them that classic homemade mashed potato flavour.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Slice off the top of the garlic head to expose the cloves. Drizzle with the olive oil, sprinkle with a little salt, and wrap tightly in foil. Roast in a preheated oven at 170°C (340°F) for about 30–40 minutes, until the cloves are soft and lightly golden. Leave to cool slightly. (You can roast the garlic ahead of time and keep it in the fridge for a few days.)

Step 2: Meanwhile, peel the potatoes and cut them into evenly sized chunks. Place them in a large saucepan, cover with cold water, add a generous pinch of salt, and bring to the boil. Cook for about 15–20 minutes, or until the potatoes are fork tender.

Step 3: Squeeze the roasted garlic cloves out of their skins into a small bowl and mash them into a smooth paste with a fork.

Step 4: Drain the potatoes well, then return them to the hot pan for 1–2 minutes over a low heat, shaking the pan occasionally to let any excess moisture evaporate. This helps give you fluffier mashed potatoes.

Step 5: Mash the potatoes while they’re still hot, then stir in the butter, warm heavy cream, black pepper, nutmeg, and the roasted garlic paste. Mix until smooth and creamy, being careful not to overmix.

Step 6: Taste and season with a little more salt or pepper if needed.

Step 7: Serve straight away with an extra knob of butter and a sprinkle of fresh herbs, if you like.

What to Serve with Garlic Mashed Potatoes

Garlic mashed potatoes are one of those sides that seem to go with just about everything. They make an ordinary dinner feel a little more comforting, but they’re also special enough to sit proudly on a holiday table. If there’s plenty of gravy involved, even better!

• Roast chicken
• Roast beef
• Roast turkey
• Steak
• Pork chops
• Meatloaf
• Slow cooker pot roast
• Sausages and onion gravy
• Grilled or baked chicken
• Lamb chops
• Beef stew
• Meatballs with rich gravy

Storing

If you end up with leftovers, they keep really well and make an easy side dish for another meal. I actually think the garlic flavour gets even better after it’s had a little time to sit, so don’t worry if you make a bit too much.

Let the mashed potatoes cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to 3 days. To reheat, warm them gently on the hob or in the microwave, stirring every so often. If they’ve thickened up in the fridge, just add a splash of milk or cream and a little extra butter to bring them back to that lovely creamy texture.

You can freeze garlic mashed potatoes too if you want to get ahead. Freeze them in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating. Give them a really good stir once they’re hot, and they’ll be ready to serve.

Variations & Substitutions

One of the things I like about this recipe is how easy it is to tweak depending on what you’ve got in the kitchen. You can keep it simple or add a few extras to make it your own, and it’s pretty forgiving if you need to swap an ingredient or two.

• Use different potatoes – Floury potatoes like Maris Piper, King Edward or Russets all work really well for fluffy mashed potatoes.

• Swap the cream – Whole milk or half-and-half will still give you lovely creamy mash if you don’t have heavy cream.

• Add some cheese – Stir in a handful of grated Parmesan or mature Cheddar for an extra savoury twist.

• Mix in fresh herbs – Chopped chives, parsley or thyme all taste lovely with the roasted garlic.

• Make it even richer – A spoonful of cream cheese or a little extra butter makes these mashed potatoes extra indulgent.

• Add roasted shallots – Roast a couple of shallots alongside the garlic and mash them in for even more flavour.

• Make it dairy-free – Use your favourite plant-based butter and cream alternative for a dairy-free version.

FAQs

Can I make garlic mashed potatoes ahead of time?

Yes! You can make them up to a day in advance and store them in the fridge. Reheat them gently on the hob or in the microwave with a splash of milk or cream and a little extra butter to bring them back to a creamy consistency.

What are the best potatoes for garlic mashed potatoes?

Floury potatoes like Maris Piper, King Edward, or Russet potatoes are the best choice. They mash up light and fluffy and absorb all that buttery roasted garlic flavour beautifully.

Why should I roast the garlic instead of using raw garlic?

Roasting garlic completely changes its flavour. Instead of being sharp and spicy, it becomes soft, sweet, and slightly caramelised, giving the mashed potatoes a rich garlic flavour without being overpowering.

Can I freeze garlic mashed potatoes?

Yes, garlic mashed potatoes freeze really well. Let them cool completely before freezing in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a splash of cream or milk if needed.

Can I make these without heavy cream?

Absolutely. You can swap the heavy cream for whole milk, half-and-half, or your favourite dairy-free cream alternative. The potatoes will still be creamy and delicious.

How do I make mashed potatoes extra creamy?

For the creamiest mashed potatoes, use floury potatoes, drain them well, and let any excess moisture evaporate before mashing. Warm the butter and cream before adding them, and avoid overmixing the potatoes so they stay light and fluffy.

Can I leave the skins on the potatoes?

You can if you prefer a more rustic mashed potato. Just give the potatoes a good scrub before cooking. The texture will be a little chunkier, but they'll still taste great.

What goes well with garlic mashed potatoes?

Garlic mashed potatoes pair well with roast chicken, roast beef, steak, pork chops, meatloaf, sausages and gravy, slow cooker pot roast, lamb, and turkey. They're also a fantastic side dish for Thanksgiving, Christmas, or Sunday dinner.

How long do leftover garlic mashed potatoes last?

Stored in an airtight container in the fridge, leftover garlic mashed potatoes will keep for up to 3 days. Reheat gently until piping hot before serving.