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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
Awful. Recipe doesn’t call for nearly enough liquid. We followed the recipe precisely and they were burnt to a crisp. Stick with a more traditional recipe if you don’t want your thanksgiving ruined
Hey Austin,
So sorry to hear this, was there anything you adjusted in the recipe? What kind of potatoes did you use? There should have been plenty of liquid. Let me know how I can help! xTieghan
Thank you for this AMAZING recipe! I opted to make these for the make-ahead opportunity to alleviate some stress on Thanksgiving. Since Thursday I have made twice more and shared with about 15 people. These are the creamiest, most flavorful, beautiful mashed potatoes ever. Boiling the potatoes in the cream and milk, along with the herbs infused them with such flavor and then adding the roasted garlic was next level. They stay creamy upon reheating and smell amazing all along the way. Your photography, step-by-step detail and serving suggestions are incredible too. I can’t wait to try more of your recipes!
Hi Julie,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Delicious! I also made the night before and put in the crockpot for easy transport. As suggested, I added some of the left over sage/thyme infused cream and a bit more butter when warming up. The hint of roasted garlic and spices took this crowd favorite to a new level. Thank you!
Hey Colleen,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Wow, SO delicious! I was in charge of potatoes for Thanksgiving and I knew I couldn’t go wrong with these. They were fantastic and my entire family devoured them. Thank you for such a great and easy recipe! Will definitely be making these again.
Hey Catie,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Will never make mashed potatoes any other way! These are so creamy and delicious.
Hey Amy,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
These were excellent!!! Very good and easy to make! The roasted garlic adds such a special touch
Hi Krista,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Our teenage daughter HATES potatoes (especially mashed) other than fries. She has hated the texture since she was a toddler. These were served at her college friendsgiving and she texted, “Mom, I tried some mashed potatoes and they were AWESOME!” I LOVE mashed potatoes now-Can you believe it Mom?” Thank you Tieghan for a recipe that I will keep forever and make time and time again.
Hey Ellen,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
With 18 people coming for Thanksgiving I was desperate for some make ahead help. I was also hesitant since I’ve never been thrilled with reheated mashed potatoes BUT these were fabulous. I increased the recipe and reheated with additional cream and butter and then put them in a crock pot to keep them warm and free up the stove. They were the best mashed potatoes ever and every last morsel was consumed.
Thank you so much for this wonderful recipe… oh, one change, not being a huge garlic lover I only roasted three large cloves of garlic.. that seemed just the right hint of garlic for me.
Hi Penny,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Most flavorful and creamy mashed potatoes I’ve ever made! I made them for Friendsgiving today and loved them. I didn’t have a potato ricer and lost my masher, so I used a hand mixer. I followed the steps to drain and reserve the cream, but I scooped a ladle or 2 of it back into the potatoes while I used the hand mixer to cream them. I used my regular garlic press to help mash up the roasted garlic, then I added it into the potatoes and blended them in with the hand mixer as well. They might have been denser than they would have with the potato ricer, but they were super smooth still! I hadn’t roasted garlic before or used fresh herbs in mashed potatoes and those touches were a game changer! Will forever be adding roasted garlic and fresh herbs to my potatoes.
Hi Rachel,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
So flavorful and creamy even with being made a head and rewarming in crockpot for Thanksgiving. Will make again!
Hi Brooke,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Made these for a thanksgiving potluck at work and they were the hit of the party! I’m embarrassed to say this was my first time ever making mashed potatoes and it was so easy! The grocery store was all out of fresh herbs so I used dried herbs. But still came out great
Hi Danielle,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Made these for Thanksgiving this year. They are the bomb dot com. Eating leftovers as we speak, I think they were my favorite part of the spread this year. The reheat method is genius. I added a little bit of truffle salt, other than that followed exactly. These will be our go to mashed potatoes going forward!
Hey Ashley,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Very yummy! I made them yesterday and served them today for Thanksgiving. I forgot the step about adding the milk and butter at the end but they were still delish!
Hey Kelly,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I love how they’re cooked in the milk and cream! The fresh roasted garlic really adds to it too. I didn’t have a rice thingy so I had to go the old fashioned potato masher route. Because of that, the garlic didn’t get mashed as well and kinda remained in random chunks. I would recommend a food processor or something to get it smashed and evenly dispersed. But overall – so good!!
Hi Meg,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Doubled it exactly and made this to a T for potluck thanksgiving and it was a crowd pleaser!!!! Everyone asked how I did it. Perfection, thank you
Hi Andrea,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Wonderful.
Hi there,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan