Roasted Garlic Mashed Potatoes

These roasted garlic mashed potatoes are the ultimate side dish for almost any meal. They’re creamy and decadent while still being healthier than most recipes. Buttery roasted garlic makes and fresh sage inject loads of flavor in every bite.

I’m laughing hysterically at myself as I rewrite this post and give it the update it deserves after 12 years. Back in 2013 I guess I thought complaining about being 30 (about to turn 31) was good content. Blogging was a different world back then though and throwing up a mashed potato recipe with a story about all my ailments and wanting to go back to my 20s was just what we all did.

The 42 year old Gina of today has to laugh (otherwise I’ll probably cry) at both the lack of perspective about aging and ridiculousness of not giving out one meaningful nugget of information about these roasted garlic mashed potatoes.

With over 1,000 recipes on this site, my list to update is long, but I’m so glad I picked this recipe in a sea of choices because I had forgotten just how good these creamy mashed potatoes are thanks to the simple addition of roasted garlic. I don’t make mashed potatoes often, usually opting for the easier approach of roasting, but I never regret it when I do. Especially this recipe.

Roasted garlic gives the buttery texture of red skinned potatoes the perfect flavor boost while Greek yogurt keeps the recipe lighter than most. It’s a side dish that goes with so many meals and one you’ll find yourself turning to time and time again.

Why These Mashed Potatoes Stand Out

In a world where there are probably way too many mashed potato recipes available, you’re probably wondering why this one stands out. Here’s why:

• Roasted garlic — Whether you roast the garlic in the air fryer or use garlic confit, the transformation garlic undergoes from raw to roasted should probably be added to one of the wonders of the world. From pungently overpowering and spicy to subtly savory and perfectly caramelized, roasted garlic turns a regular mashed potato recipe into something worthy of a special holiday meal.
• Sage — When it comes to fresh herbs and potatoes, it’s a toss up between rosemary and sage for me, but I adore the pan-fried sage that’s mashed into the potatoes in this recipe. Its freshness and subtle pine-like flavor balances the garlic perfectly.
• Greek yogurt — In the spirit of this site and keeping things on the healthier side without compromising taste or making things complicated, Greek yogurt makes a great stand-in for the cream, milk or butter typically used.

What Are The Best Potatoes To Use?

There are a couple of go-to varieties when it comes to mashed potatoes. Most common is probably Yukon Gold or Russet, but I love the smaller red-skinned potatoes for their thinner (edible) skin and creaminess. In this recipe, I make sure to wash them well (and always buy organic when I’m eating the skin) and leave the skin on. I prefer the texture it brings to the mashed potatoes. If you want a purely creamy mash, feel free to peel the potatoes first.

How To Make Roasted Garlic Mashed Potatoes

The full recipe can be found below in the recipe card with measurements and details instructions, but here’s a quick run-down of the process.

Start by roasting the garlic. Slice off the top of a head of garlic and drizzle it with olive oil. Wrap the garlic in aluminum foil and roast in a 400°F oven for 40-50 minutes until the cloves are soft and caramel colored.

My Pro Tip

More Ways To Use Roasted Garlic

It’s never a bad idea to roast multiple heads of garlic at one time for use in other recipes. It’s an easy way to add lots of flavor to a dish including dips like white bean and whipped goat cheese. This squash puree and beet hummus also use it and show how basic recipes can really be elevated with this simple ingredient.

While the garlic roasts, place the chopped potatoes in a pot with cold water. Bring the pot to a boil then reduce to a simmer. Cook the potatoes until they’re fork tender, which will take about 25-30 minutes.

Drain the potatoes and place them into a large bowl. Pan fry fresh sage leaves in a skillet with olive oil (or beef tallow!) until they start to crisp up on the edges then add the sage to the bowl with the potatoes. Squeeze the roasted garlic cloves out of their paper casing and into the bowl as well.

Add the Greek yogurt, salt and pepper and mash until your desired texture is achieved. You can add more Greek yogurt or a splash of milk if necessary to get the right consistency.

My Pro Tip

Recipe Tip

A potato ricer is a seriously worthwhile investment if you make mashed potatoes often and love them to be incredibly smooth and creamy. This gadget makes quick work of mashing and will save you a bit of elbow grease compared to a regular handheld masher.

Garnish the potatoes with a few pats of butter or a drizzle of olive oil and freshly chopped sage before serving.

What To Serve These With

There’s no better combination than meatloaf and mashed potatoes and if I had to pick just one meal to serve these roasted garlic mashed potatoes with it’d be this bomb meatloaf. However, there are plenty of other great options too.

Short rib ragu can be served on top of this mash as well as many other stew recipes like Instant Pot beef and mushroom stew or lamb stew. This turkey stew is a bit more on the soupy side but if you reduce the amount of stock used, it’d be perfect over these mashed potatoes too.

Alternatively, mashed rutabaga and parsnip puree are two other lower-carb, “healthy” options to swap in too.

My Pro Tips

Recipe Tips

Mashed potatoes are pretty simple at the end of the day, but here are a few tips for getting the best result:

• Be weary of using a food processor or electric mixer. I know it seems like an easy way to get creamy potatoes but it’s very easy to over process the potatoes which activates the starches and results in a sticky paste-like consistency.
• Let the Greek yogurt warm up a bit at room temperature before adding to the potatoes. The contrast of cold yogurt with hot potatoes can shock the potatoes and negatively affect the texture.
• If using a ricer, rice the potatoes directly after draining before adding add the other ingredients.

Reheating Tips

If you’re sick of dry reheated mashed potatoes, here are a couple of tricks to avoid that when reheating them:

1. Use a double boiler with a heat-safe baking dish to reheat.
   
2. Pour 1/4-1/3 cup of milk on top of the potatoes (do not stir it in), cover tightly with aluminum foil and reheat in a 300°F oven for about 20 minutes. You can also add a pat or two of butter if desired. Once warmed, stir in the milk (and butter if using) and garnish. This method is best if you make these roasted garlic mashed potatoes ahead of time (you can do so up to 2 days in advance) and need to heat them up before serving.

More Mashed Sides To Try:

For something a bit out of the ordinary, nothing impresses like these mashed purple sweet potatoes. Their color is stunning and the savory herb butter takes them over the top.

Goat cheese and spinach mashed sweet potatoes is another healthier way to enjoy a mashed potato side dish. It’s a two-in-one getting your greens in along with your starch!

For lower-carb options that are just as decadent and creamy, try this mashed yuca (also with a hefty dose of garlic) or mashed rutabaga.