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Make-Ahead Roasted Garlic Mashed Potatoes

These mashed potatoes are everything you want in a side dish—
rich, creamy, and infused with the deep flavor of roasted garlic.

The best part? You can prep them ahead of time,
leaving you with more time to enjoy your meal without the last-minute rush.

The potatoes absorb all the flavor from the garlic, milk, and cream, creating a melt-in-your-mouth experience.

Perfect for holidays, gatherings, or a simple dinner upgrade, this dish is both delicious and convenient.

For Roasted Garlic Mashed Potatoes

• Garlic – The star of the show! Roasting brings out the sweetness and depth of flavor in the garlic.
• Extra Virgin Olive Oil – Used to roast the garlic and add richness to the potatoes.
• Yukon Gold or Russet Potatoes – These are perfect for creamy mashed potatoes. Yukon Golds give a smoother texture, while Russets create fluffier potatoes.
• Heavy Cream – Provides richness and a velvety texture to the potatoes.
• Whole Milk – Combines with the heavy cream for the perfect consistency.
• Fresh Sage Leaves – Adds a fragrant, earthy note that pairs beautifully with roasted garlic.
• Fresh Thyme – Complements the sage and garlic, adding a fresh, herbaceous flavor.
• Salted Butter – Enhances the creamy texture and adds a rich, buttery taste.
• Kosher Salt & Black Pepper – Season to taste, making sure the potatoes are well-seasoned.

For Make-Ahead Options

• In the Oven – Prep the mashed potatoes, refrigerate, and reheat in the oven with a little milk and butter.
• Slow Cooker – Keep warm in a slow cooker with extra cream and butter.
• On the Stove – Reheat on low heat with additional cream and butter for a creamy texture.

Make-Ahead Roasted Garlic Mashed Potatoes

Perfect for holiday dinners or busy weeknights, these Make-Ahead Roasted Garlic Mashed Potatoes are the ultimate comfort food with minimal last-minute effort.

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Course: Side Dish

Cuisine: American

Keyword: Make-Ahead Roasted Garlic Mashed Potatoes

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

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Ingredients:

• 1 head of garlic
• Extra virgin olive oil
• 4 pounds of Yukon Gold or Russet potatoes, peeled and quartered
• 2 cups heavy cream
• 2 cups whole milk
• 8 fresh sage leaves
• 3 sprigs of fresh thyme
• 6-8 tablespoons salted butter (room temperature)
• Kosher salt and black pepper to taste

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F.
2. Prepare the Garlic:
   • Slice off the top of the garlic head to expose the cloves.
   • Place the garlic on a piece of aluminum foil, drizzle with olive oil, wrap it up, and bake for 40-55 minutes until the garlic is golden and soft.
3. Cool the Garlic:
   • Let the garlic cool, then squeeze out the cloves.
4. Cook the Potatoes:
   • In a large Dutch oven, combine the potatoes, heavy cream, milk, sage, and thyme.
   • Bring to a gentle boil over medium heat.
   • Let it cook for 20-25 minutes until the potatoes are fork-tender.
5. Drain the Potatoes:
   • Drain the potatoes, keeping the cream, and discard the thyme and sage.
   • Use a potato ricer to press the potatoes and roasted garlic cloves.
   • Alternatively, mash them with a potato masher. Return them to the warm pot.
6. Mash and Finish:
   • On low heat, add 1 1/2 cups of the reserved cream and the butter.
   • Gradually add more cream until you reach your preferred consistency.
   • Season with salt and pepper to taste.
7. Optional Finish:
   • If you like, brown some butter with sage or thyme and swirl it into the mashed potatoes before serving.
8. Serve:
   • Serve warm.

To Make Ahead:

• In the Oven: Complete the recipe through step 6. Transfer the mashed potatoes to a large baking dish. Cover and refrigerate for up to 3 days. To reheat, preheat the oven to 325°F. Pour 1/2 cup of milk or cream over the potatoes and add 2 tablespoons of butter, without stirring. Cover tightly with foil and bake for 20-25 minutes, until warmed through. Stir before serving.
• Slow Cooker: After step 6, transfer the mashed potatoes to the slow cooker. Cover and keep on low for up to 4 hours. About 30 minutes before serving, add 1/2 cup of heavy cream and 2 tablespoons of butter, without stirring. Let the cream warm and the butter melt, then stir before serving.
• On the Stove: After step 6, add 1/2 cup of cream and 2 tablespoons of butter. Heat the potatoes over low heat, stirring gently until warmed through.

 

Nutrition

Calories: 104 kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 333mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 162 IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.5mg

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1. Can I use pre-minced garlic instead of roasting a whole head?

If you’re short on time, you can absolutely use pre-minced garlic! However, roasting the garlic brings out a much sweeter, richer flavor. The result is worth the extra effort, but the pre-minced garlic works in a pinch!

2. How can I keep my mashed potatoes from becoming too gluey when reheating?

The key is to reheat gently. Add warm milk or cream gradually as you reheat and stir gently to avoid overworking the potatoes. This will keep them creamy without becoming too dense or gluey!

3. How far in advance can I make the mashed potatoes?

You can prepare them up to three days ahead and store them in the fridge. Just cover and refrigerate. For longer storage, freeze them, but know that the texture might change slightly after thawing and reheating.

4. Do I really need to peel the potatoes?

Peeling the potatoes is up to you! Leaving the skins on adds a rustic touch and some extra nutrients, while peeling gives you a smoother mash. Either way, it’s delicious!

5. Can I use a food processor or hand mixer to mash the potatoes?

It’s best to avoid a food processor or hand mixer, as they can make the potatoes too starchy and gluey. Instead, use a potato masher or ricer for light, fluffy mashed potatoes. It’s simple, but it makes all the difference!

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