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Our 2021 Thanksgiving Menu and Guide – the make ahead menu.
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Make Ahead Roasted Garlic Mashed Potatoes, the best holiday mashed potatoes. Made simply with sweet roasted garlic, fresh herbs, and salted butter. Each bite is perfectly smooth, creamy, and so delicious. The secret? Cooking the potatoes together with the milk and cream, then adding in roasted garlic cloves for a delicious garlic flavor that isn’t overpowering. This method makes for the creamiest and most flavorful mashed potatoes. They’re perfect for making ahead of time for easy entertaining!
The secret to these potatoes?
Two things… first, the roasted garlic. Roasting the garlic adds just the right amount of garlic flavor that’s delicious but not over powering.
Second, cook the potatoes together with the milk and herbs. This means no boiling the potatoes, no extra steps, nothing fancy. It turns out that creating almost perfect mashed potatoes is actually really easy.
The steps – roast the garlic
Start with the garlic since it takes time to roast in the oven. If you’ve never done it before it really adds a layer of deliciousness to your recipes.
Simply slice the top portion of the garlic head off to reveal the cloves. Then place the garlic on a small piece of foil, drizzle with olive oil, and wrap the garlic up. Roast for about forty minutes, until the garlic is deeply golden and soft.
Then simply squeeze the cloves out of the garlic skin.
Meanwhile, make the potatoes
Combine the potatoes with the milk and cream in a large pot on the stove. Add the herbs, then cook until the potatoes are tender. This will take about twenty-five minutes or so. Once the potatoes are cooked, drain them, BUT, be sure to save the cream – you’ll need it!
Now, the potato ricer…it’s key to making ultra-smooth mashed potatoes. Do you have to have a potato ricer? No, a good ole masher works too. But if you want the smoothest mashed potatoes, a ricer works really well.
Take the mashed potatoes and those roasted garlic cloves and put them right back into the pot. Then add back the cream and also add some butter. Cook until the butter is melted…and that’s it…the most perfectly flavored creamy mashed potatoes!
Honest these are the BEST – classic, but with amazing flavor and texture.
The added bonus is just how easy these are to make…and that you can make them ahead of time. Steps for warming in the oven, slow cooker, or on the stove are listed in the directions!
Looking for recipes to enjoy with mashed potatoes? Here are my favorites:Â
Cider Braised Short Ribs with Caramelized Onions
Creamy Balsamic Mushroom Chicken Marsala
30 Minute Coq au Vin Chicken Meatballs
Lastly, if you make these Make Ahead Roasted Garlic Mashed Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
watch the how-to video:
Make Ahead Roasted Garlic Mashed Potatoes
Servings: 8
Calories Per Serving: 585 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 head garlic
- extra virgin olive oil
- 4 pounds yukon gold or russet potatoes, peeled and quartered
- 2 cups heavy cream
- 2 cups whole milk
- 8 fresh sage leaves
- 3 sprigs fresh thyme
- 6-8 tablespoons salted butter, at room temperature
- kosher salt and black pepper
Instructions
- 1. Preheat the oven to 400° F.2. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.3. Let the garlic cool, then squeeze out the cloves. 4. Meanwhile, In a large dutch oven, combine the potatoes, heavy cream, milk, sage, and thyme. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork-tender.5. Drain the potatoes, reserving all of the cream. Discard the thyme and sage. Press the potatoes and roasted garlic cloves through a potato ricer. Then add them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher.6. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. 7. If desired, brown a little butter with sage or thyme and swirl into the potatoes before serving. Serve warm and creamy.
To Make Ahead
- In the Oven: Prepare the mashed potatoes as directed through step 6. Spoon the potatoes into a large baking dish. Cover and refrigerate for up to 3 days. To reheat in the oven, preheat the oven to 325° F. Pour 1/2 cup milk or cream over the potatoes and add 2 tablespoons butter, do not stir. Cover the potatoes tightly with foil and transfer to the oven. Cook for 20-25 minutes, or until the potatoes are warmed through. Stir before serving.Slow Cooker: Prepare the mashed potatoes as directed through step 6. Spoon the potatoes into the slower cooker, cover, and keep on low for up to 4 hours. About 30 minutes before serving, turn the heat to low or high, add 1/2 cup heavy cream and 2 tablespoons butter, do not stir. Cover and let the cream warm and the butter melt. Stir before serving.On the Stove: Prepare the mashed potatoes as directed through step 6. Add 1/2 cup cream and 2 tablespoons butter. Place the potatoes over low heat, gently stirring until warmed throughout.Â
Can I substitute a non dairy milk for whole milk?
Hey there,
Yes, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
I love the idea of making them ahead of time and reheating because I hate when the potatoes get cold while getting everything else to the tabel. My question is, do they have that weird starchy texture/aftertaste like when you reheat in the microwave?
Hey Rachel,
Nope, they don’t, I would not have shared if they did:) I hope you love the recipe! xTieghan
Can I make these the week before thanksgiving and freeze them ?
Hey Martha,
Please follow the make ahead instructions listed above:) I hope you love the recipe! xTieghan
Thank you I will. For the future, how long can they last in the freezer?
I wouldn’t recommend freezing them:)
Gosh I just split this recipe in half to taste test before Thanksgiving and I am known for my delicious mashed potatoes but this recipe takes it over the edge!!! Omg this is a very special and I’m going to switch it up with this gem!! I feel like sitting here and eating the entire batch!
Thank you! ?
Hey Rosemarie,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Sorry, i just posted, that should be sage bloody correct
No worries, I knew what you meant:)
I can’t have safe, can you recommend a substitute or just use the thyme
Hey Rita,
You can use another herb in place of the sage, thyme or rosemary would both be great. I hope you love this recipe, please let me know if you give it a try! xTieghan
You don’t specify anywhere but how far in advance can you make these? Trying to get as much done ahead of time because cooking for 35 people. Could it be 4-5 days ahead or the average 3?
Thanks
Hey Maria,
I would say no more than 3 days in advance. I hope you love the recipe, please let me know if you give it a try! xTieghan
These look amazing! If you had to pick, do you have a preference on your reheating method? Thanks for all the wonderful recipes!
Hey Sammy,
Any of the reheating methods work well which is why I shared them all, each have been tested and I’ve gotten great results! I hope you love the recipe, please let me know if you give it a try! xTieghan
In your video it shows you making these with an Instapot. Can you share directions on how you cook them that way? Thank you!
I’d like those directions too!!
Hey Rozalyn,
I would highly recommend just using the stove top or slow cooker instructions for best results. I hope you love this recipe, please let me know if you give it a try! xTieghan
These were delicious with unbelievable depth of flavor. Thank you!!
I will say that it was my first time using a potato ricer and they felt a little grainy and not entirely smooth. Do you think my potatoes were not tender enough?
Hey Jen,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. The potatoes might have needed to cook a little longer. I hope you have an amazing week! xTieghan
These are the perfect make ahead mashed potatoes! Cooking the potatoes with the fresh herbs gave an extra layer of flavour in addition to the roasted garlic. The texture of the mashed potatoes was absolutely perfect. This is The Keeper make ahead
mashed potato recipe…. Thank you!
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Full fat oat milk!
Lol my internet cut out as I was commenting – this is in response to a query regarding subbing in a plant-based milk!
That would be a great sub! xTieghan
Just made these last night and they were perfect. I thought the garlic would be overpowering, but it was just right. I used a potato ricer for the first time and it is a game changer! Thanks for a great recipe.
Hey Marie! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
So good! Made on the stovetop and paired it with the HBH cider braised short rib. Def a family favorite
Hey! Thank you SO much for trying out this recipe, I’m so glad you enjoyed it! xxTieghan
Made this dish and it turned out soo good! I wasn’t home in time to add the apples, but I will either cook them tomorrow in some chicken broth and add them or just do it next time. I think it would add an interesting texture/flavor. Definitely a new family favorite. Made this with the HBH make ahead mashed potatoes and it was so good. My slow cooker could not fit 5 lb of bone-in short ribs so I did 3.5. Next time I will either add extra meat that doesn’t have the bone or just do less broth/cider.
Hey! Thank you SO much for trying out this recipe, I’m so glad you enjoyed it! xxTieghan
i can’t wait to make these! would you recommend mixing them in a stand mixer if i don’t have a ricer?
Hey Kimberly,
I would just mix by hand with a potato masher, a stand mixer can easily over mix the potatoes making them gummy. I hope you love the recipe! xTieghan