This post may contain affiliate links, please see our privacy policy for details.
Make Ahead Roasted Garlic Mashed Potatoes, the best holiday mashed potatoes side dish. 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 to make-ahead of time for easy entertaining, especially for Thanksgiving and Christmas!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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 Yukon gold 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. You will definitely want these along with your turkey and gravy!
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:
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Favorite mashed potatoes I’ve ever had! The roasted garlic brings a rich & nutty flavor & the touch of herbiness is perfect
Hey Stephanie,
Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! 🙂
The roasted garlic should be mashed along with the potatoes, correct?
Hi Matthew,
Yes, that is correct:) Please let me know if you have any other questions, I hope you love the recipe. xT
Made these in the oven yesterday. Everyone went for a second helping of it, so that’s a sign it was delicious!
Hey Sophie,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
Tieghan, in the video you used the pressure cooker – can you give instructions on how you did that
Thank you in advance
DIane
Hi Diane,
I cooked on high pressure for 15 minutes. Please let me know if you give the recipe a try, I hope you love it! xx
Hi, Can you suggest a milk substitute?
Hi there,
Any dairy free milk you enjoy will work here. Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xx
Sorry if I’m missing something here but the recipe says to add all the heavy cream and milk to a dutch oven in step 2, but then in step 4 it says to add only 1 1/2 cups to the potatoes. I know it says add until it reaches the desired consistency but will some of the milk be discarded?
Hey Christina,
Yes, that is correct:) I hope you love this recipe, please let me know if you give it a try! xTieghan
Did you pressure cook these in the video for 15 minutes?
Hi Carlina,
I did yes! Please let me know if you have any other questions! xTieghan
These were so good and took some of the cooking pressure off of Christmas since they can be made the day before. Yum!
Hi Deborah,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
Absolutely delicious! The creamiest mashed potatoes I’ve ever made!
Hi Danielle,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
I tend to skip the mashed potatoes at meals but these were amazing. This will be my go to recipe moving forward. The herbs add such a savory touch. I used the left overs as the filling with cheddar cheese in pierogis
Hi Katherine,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
So so so good ??? I made these the day before serving and could have eaten the whole pot by myself!!!! Amazing as always, best mashed potatoes I’ve ever had???
Hi Shannon,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
My new holiday go to! And able to make ahead which is a plus
Hi Pat,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
Cooking the potatoes in the cream and milk was brilliant. People texted me the next day talking about the potatoes. All I say is “Half Baked Harvest once again”, and people groan because I won’t shut up about how awesome all of the HBH recipes are.
Hi Becky,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
Made this twice, first time turned out amazing and second time the mash came out sticky/gummy. I used the same ingredients both times not sure where I went wrong the second time. Also is there any tips to rescue the gummy mash?
Hey Patrice,
So sorry to hear this. How did you mash your potatoes? If you over mash this is typically how mashed potatoes can become gummy. For example, I would typically not recommend using an electric mixer, unfortunately once they are gummy there isn’t much you can do about it. I hope this helps for next time! xTieghan
I made these for thanksgiving this year and they were so delicious! I’m a decent cook but not a top chef ha ha, but I’m growing and learning every year and these were easy to make and so yummy! I love that you cook them in the milk and cream! I felt like it made them so much creamier then just cooking in water!
Hey Megan,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan