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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!
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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.
Hey, I don’t have a Dutch oven. Can I make this in a regular pot?
Hi there! Yes, I think that should be fine! xT
Hi Tieghan, I come back to these a lot and am planning meals to freeze in the fall before having a baby! I saw this was in your freezer friendly section. How would you approach freezing these and how would you reheat? How long should they keep in the freezer? TIA!
Hi McKenna,
So glad you have been enjoying this recipe! You can follow any of the make ahead instructions, freeze, thaw and reheat as directed:) I hope this helps! xT
It’s on the stove now.. smells amazing. I’m saving for a potluck tomorrow. When reheating in a crockpot you just add in the saved cream milk mixture? Or fresh cream? Thanks. Looking forward to trying!
Hi Joe,
Either one is great to use:) I hope these turn out well for you! xT
I am making this tonight and I understand you drain the potatoes that you make with the cream and milk. But do you need to completely dump it all out or just persevere some of the milk and cream? I just want to make sure I do this correctly
Hi Lauren,
So I drain all of the liquid, into a pot, that way I am able to add as much or as little as needed:) Let me know if you have any other questions! xx
I had to make this incredible recipe again! These are by far the best-mashed potatoes ever! Great side to any meal, whether it is Coq au Vin Meatballs or grilled lamb pops. The next day mash makes delicious potato pancakes topped with a poached egg.
Tieghan, I greatly appreciate you often giving options to prepare recipes using the stove, slow cooker, oven, and make-ahead.
Hey Kym,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx
This turned out far better than I anticipated. The potatoes were delicious! The fresh herbs made all the difference
Hey Heather,
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
Can’t wait to make this! What would be the ratio for dried sage and thyme?
Hey Paulina,
If you can use fresh herbs for this recipe I would highly recommend that:) Otherwise, a general rule of thumb, for every 1 tablespoon of fresh herbs use 1 teaspoon of dried herbs. I hope this helps! xx
The creamy mash potatoes were a winner at Christmas lunch! Thanks for the great recipe.
Hey Keshni,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
The herby cream from cooking the potatoes is delicious mixed into the mash. Brilliant way to make mashed potatoes and doing these for the 2nd time for Christmas Eve dinner. 💛
Hey Heather,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
I need to make these this weekend! Your video showed the instant pot. What are the instructions/cooking time in an IP?
Hey Chiara,
I wouldn’t recommend the instant pot instructions, I would stick with the stove top, oven, or slow cooker methods. Please let me know if you have any other questions! xT
How would one go about making this with the skins included? Would I just not peel the potatoes?
Hi Ashley,
You bet:) I hope this recipe turns out well for you, please let me know if you give it a try! xT
How far ahead can these be made? Could I make them on the 23rd for Christmas Day?
Thanks!! Love your recipes!
Hey Bekah,
Totally, that will work well for you! I hope you love this recipe, let me know how it turns out! Happy Holidays! xT
Planning on making for Christmas Day. How many days ahead can you make the potatoes?
They sound amazing!
Hey Kelly,
You can make these up to 3 days in advance. I hope you love this recipe, please let me know if you give it a try! xT
Hi
Could I use another type of milk like almond or coconut milk if someone is lactose free?
Hey Patty,
Totally, either of those would work well for you! Let me know if you give this recipe a try, I hope you love it! xx
These potatoes were DELICIOUS!!!!! I only made 1/2 batch for hubby and I and I’m ashamed to tell you what little bit we have left!!!!! The are the best…never again will I make ‘regular mashed potatoes’! Thanks for another great recipe!
Hey Robbie,
Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)