Roasted Garlic Mashed Potatoes

Is it pretty much an unwritten law to have mashed potatoes at the Thanksgiving table? I think it might be and I’m ok with that. When I started to work on a Thanksgiving menu, making these amazing roasted garlic mashed potatoes was at the top of my to do list. It was something my mom always made for her countless Holiday meals and I really wanted to do the same. Best of all, they were simple to make.

I like using Yukon gold potatoes for roasted garlic mashed potatoes, I think they have the best texture for it!
I like using Yukon gold potatoes for roasted garlic mashed potatoes because I think they have the best texture for it. I boiled them first so that they became nice and soft. Readers of this blog will know that I absolutely hate peeling potatoes, but in this recipe it was unfortunately necessary.
The roasted garlic mashed potatoes all worked together!
When the potatoes became perfectly soft and tender, I put them through a potato ricer right back into the pot. Then I stirred them with melted butter, warm milk, mascarpone cheese, lots of roasted garlic and seasoning. Yep, I managed to get some on the stove. Can’t take me anywhere.

When that was all done, I served the roasted garlic mashed potatoes (sort of) immediately (after I took photos). I had a bunch of herbs laying around, so I chopped some up to sprinkle on top and then capped the potatoes off with an extra pat of butter. Oh goodness, they were so insanely fluffy and creamy. The mascarpone added the perfect touch of richness! Along with my perfect Thanksgiving Turkey and Sausage Stuffing, it was one special little Thanksgiving meal here at the Suznovich house. Enjoy, friends!

Roasted Garlic Mashed Potatoes
Roasted Garlic Mashed Potatoes


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Roasted Garlic Mashed Potatoes
Roasted Garlic Mashed Potatoes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Side Dish
Servings: 8
Author: Jeanie and Lulu's Kitchen
  • 10 whole yukon gold potatoes peeled
  • 1 pinch kosher salt plus additional as needed to taste
  • 1/2 stick butter plus an additional pat for topping
  • 1/4 cup milk
  • 1 tablespoon mascarpone cheese
  • 8 cloves roasted garlic *see note
  • 1 pinch finely chopped fresh herbs as needed for topping (optional)
  1. Get a large pot of water on the stove, then add the peeled Yukon gold potatoes and a big pinch of salt to it. Bring the pot to a boil and let the potatoes cook until tender for about 20-25 minutes.
  2. When they are done, drain them and let them cool just enough to handle for a couple of minutes. While they cool combine the milk, butter and mascarpone in a microwave safe bowl. Microwave the mixture for a minute and 15 seconds.
  3. Take the slightly cooled potatoes and put them all through a potato ricer or food mill right back into the pot they cooked in. Pour the hot milk, butter and mascarpone mixture over it and add the roasted garlic cloves. Lightly mash the garlic cloves into the potatoes, they should just melt right in. Then give it all a big stir until the potatoes are fluffy and creamy. Taste for salt and add another pinch or two until it is to your taste.
  4. Scoop the mashed potatoes into a big serving bowl, then top it with a pat of butter and a big sprinkle of chopped herbs (whatever you have on hand from cooking the rest of Thanksgiving dinner). Serve immediately!
Recipe Notes

*to roast garlic, pre-heat the oven to 400. Remove the outer paper layers of a head of garlic and cut the top tip off to reveal the cloves inside. Dizzle the top with a little olive oil, then wrap it in foil and roast it in the oven for an hour. Perfection, it has so many uses! It can be stored in the refrigerator for weeks, I made it a couple of days prior to Thanksgiving cooking and used it in all of my recipes.


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