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Best Easy Garlic Herb Mashed Potatoes with Roasted Garlic

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These creamy, velvety mashed potatoes feature sweet roasted garlic and fresh herbs for a comforting side dish that rivals any bistro. Perfect for holidays or cozy weeknights.

Ingredients

Scale
  • 1 whole head of garlic
  • 1 teaspoon olive oil
  • Pinch of salt
  • 2 pounds Yukon Gold potatoes (about 6 medium)
  • 4 tablespoons unsalted butter (½ stick)
  • ½ cup heavy cream
  • ¼ cup whole milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Preheat your oven to 400°F (200°C). Slice off the top quarter-inch of the garlic head to expose the cloves. Place on a piece of aluminum foil, drizzle with olive oil, and sprinkle with a pinch of salt. Wrap tightly in foil and roast for 40-45 minutes until cloves are soft and golden. Set aside to cool slightly.
  2. While garlic roasts, peel potatoes and cut into uniform 1½-inch chunks. Rinse under cold water to remove excess starch. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt.
  3. Bring potatoes to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until tender but not falling apart. Drain in a colander and let steam dry for 1-2 minutes.
  4. While potatoes drain, warm the heavy cream and whole milk in a small saucepan over low heat until warm to the touch (do not boil). Alternatively, microwave in 20-second bursts.
  5. Once roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins and mash into a smooth paste with the side of a knife or fork.
  6. Return drained potatoes to the pot or a warm bowl. Mash gently with a hand masher until broken down but still slightly textured. Add butter in pieces and mash until melted and incorporated.
  7. Add the roasted garlic paste and mash a few more times to distribute evenly.
  8. Gradually pour in the warm cream mixture in three additions, stirring gently with a wooden spoon or spatula after each. Stop when potatoes are creamy and smooth but still hold their shape. Add salt and pepper, then taste and adjust.
  9. Fold in the fresh chives, parsley, and thyme until evenly distributed. Taste and adjust seasoning if needed.
  10. Serve immediately while hot. If holding, keep in a warm oven (200°F) covered with foil for up to 30 minutes; stir before serving.

Notes

Don’t overwork the potatoes to avoid gluey texture. Warm the dairy before adding. Roast garlic fully until soft and caramelized. Salt the water generously. For make-ahead, prepare up to 2 days in advance and reheat gently with a splash of milk or cream.

Nutrition

Keywords: garlic mashed potatoes, roasted garlic, herb mashed potatoes, Yukon Gold, comfort food, holiday side dish

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