Roasted Garlic Mashed Potatoes

Pasta, Rice, Legumes, and other Starchy Sides
Roasted Garlic Mashed Potatoes, Sacha Served What

The creamiest dreamiest roasted garlic mashed potatoes you’ll ever have. Make them with the fixings or without, they’re still the bomb.

These Roasted Garlic Mashed Potatoes are the absolute best ever! Heavenly creamy and flavorful, they will put a smile on anyone’s face after just one bite. I like to add caramelized onions and chives to mine, because, why not?!

This recipe is not for anyone who is lactose intolerant (sorry guys) – it has three different types of dairy. Butter, because you can’t make great mashed potatoes without it. Heavy cream, because they will be rich, ultra creamy, and extra delicious. Cream Cheese, which also helps to make the roasted garlic mashed potatoes creamy, but will add some extra flavor, too.

Recipe Tips:

  • Cut and peel the potatoes right before cooking, or else they’ll turn brown. If you’re going to prep them ahead of time, they need to be soaked in a bowl of water.
  • You may need more heavy cream after mashing your potatoes. This will depend on the atmosphere in your kitchen, since moisture levels differ. Complete the recipe as is and add heavy cream, a little at a time, until it reaches your desired consistency.

Ingredient Notes:

  • Yukon Gold Potatoes – I find these are the best for mashed potatoes, however regular russet potatoes work, too,
  • Caramelized Onions – I think these are a great added element to the roasted garlic mashed potatoes, but if you don’t want to use them, feel free to leave them out.
  • Chives – I wouldn’t substitute another herb here, but if you must, parsley will do.
  • Dry White Wine – If you don’t want to use wine here, white wine vinegar can be used as a substitute.
Roasted Garlic Mashed Potatoes, Sacha Served What

Roasted Garlic Mashed Potatoes

The creamiest dreamiest roasted garlic mashed potatoes you’ll ever have. Make them with the fixings or without, they’re still the bomb.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine Global
Servings 4



For the Mashed Potatoes

  • 2 lbs. Yukon Gold potatoes washed and peeled, cut into ½ inch chunks
  • Kosher salt
  • 4 oz. cream cheese room temperature
  • 4 tablespoons butter room temperature
  • 6 tablespoons roasted garlic puree recipe below
  • ½ cup heavy cream warmed, plus more if needed
  • ½ cup quick caramelized onions recipe below (optional)
  • Chives thinly sliced, to taste
  • Freshly ground black pepper

For the Roasted Garlic Puree (makes about ¾ cup):

  • 1 cup peeled garlic gloves
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons dry white wine
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon water

For the Quick Caramelized Onions (makes about 2 cups):

  • 2 yellow onions peeled, cut in half, and thinly sliced
  • 1 tablespoon avocado oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon dried thyme
  • Freshly ground black pepper
  • ½ teaspoon sugar
  • Water


For the Mashed Potatoes:

  • Place the potatoes in a medium pot and cover completely with water. Add a big pinch of Kosher salt to the water and set over high heat. Bring to a boil, then reduce heat to medium and cook for 15 minutes, or until fork tender and cooked through.
  • Drain potatoes and return to pot. Set over medium heat and cook until any residual liquid has evaporated and potatoes have dried out slightly, 1 minute. Remove from heat. Add the cream cheese, butter, the roasted garlic puree, and 3/4 of the warmed heavy cream. Mash until smooth, then mix in the remaining heavy cream. Stir in the caramelized onions and chives, leaving some chives leftover for garnish. Taste and season with Kosher salt and freshly ground black pepper. TIP: Add extra heavy cream if you like them a bit looser.
  • Serve in a bowl and sprinkle with any remaining chives.

For the Roasted Garlic Puree:

  • Position a rack in the middle of the oven and preheat to 350°F.
  • Take a decent sized piece of tinfoil and place the garlic, 2 tablespoons extra-virgin olive oil (multiply quantity for additional portions, ex: use 4 tablespoons olive oil here if making double the amount of puree), white wine, Kosher salt, and freshly ground black pepper into the center. Toss to coat. Cinch the foil all around the garlic, sealing it tightly.
  • Place foil pouch directly onto the middle rack and cook for 40-45 minutes, until the garlic is completely cooked through. Remove from oven and let sit, untouched, in foil for 15 minutes, until cooled slightly.
  • Transfer contents of foil pouch to the bowl of a food processor with water and remaining olive oil. Puree until smooth.

For the Quick Caramelized Onions:

  • In a large skillet, combine onions, oil, salt, thyme, and black pepper. Set over medium-low heat, cover, and cook for 15 minutes, stirring twice in between. Uncover and raise the heat to medium-high, cooking and stirring occasionally for 4-5 minutes until onions are starting to brown. Add sugar and ½ cup water and cook, stirring often, until onions are browned and caramelized and liquid is evaporated. Transfer to a bowl and set aside.


For the Roasted Garlic Puree: This can be made up to 1 week ahead of time and stored in an airtight container in the refrigerator. 
For the Caramelized Onions: This can be made up to 1 week ahead of time and stored in an airtight container in the refrigerator.
For the Mashed Potatoes: This can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator. When reheating, you may want to add extra butter and a touch more of heavy cream, then taste and season with more Kosher salt, if needed.
Keyword Buttery, caramelized onions, Creamy, Fall, Heavy, Roasted Garlic, thanksgiving, Winter
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