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What is Thanksgiving dinner without mashed potatoes? The perfect way to soak up extra gravy, these Roasted Garlic Whipped Potatoes are perfectly creamy and packed with flavor.
If you have never roasted a whole head of garlic for a recipe, you are in for a real treat. While it does take about an hour for the garlic to roast, it’s a hands-off way to add so much flavor into your recipe. Once your garlic is roasted and your potatoes have boiled, simply add all your ingredients to your stand mixer and mix until your potatoes are perfectly whipped and creamy. Fold in your chives and you’re done!
And while these mashed potatoes will quickly come together, they are also great to make a day in advance, saving you even more time on Thanksgiving Day. The day of, just reheat the potatoes in a pot over medium-low heat. And if potatoes seem on the dry side after being in the fridge overnight, rehydrate by adding 1/2 cup of broth or milk, plus more as needed until you reach your desired consistency.
ingredients:
- Head of Garlic
- Extra-Virgin Olive Oil
- Kosher Salt
- Russet Potatoes
- Unsalted Butter
- Coconut Milk
- Chicken or Vegetable Broth
- Freshly Cracked Black Pepper
- Fresh Chives
step-by-step:
step one: preheat the oven
Preheat the oven to 350°F.
step two: prep and roast the garlic
Trim the top 1/4-inch off the head of garlic and place on a piece of foil, cut side up. Drizzle with olive oil and a pinch of kosher salt.
Wrap in the foil and roast for 40 to 60 minutes until the garlic cloves are brown and tender. Remove from the oven and let cool.
step three: cook the potatoes
Add the potatoes to a large pot and cover with water. Add 2 teaspoons salt and bring to a boil. Cook until the potatoes are very fork-tender, about 15 minutes.
step four: drain the potatoes
Once the potatoes are tender, drain the potatoes and let sit in the colander to release the steam (this will help to have any excess moisture removed).
step five: mix the potatoes
After moisture has been released, add to a large mixing bowl (if using a hand-held mixer) or a stand mixer fitted with the whisk attachment.
Once the garlic is cool enough to handle, squeeze out the cloves into the mixing bowl with the potatoes. Add the butter, milk, and broth and whisk on medium-low speed until smooth and most of the liquid has been absorbed. Add the remaining 2 teaspoons of salt and black pepper and whisk again on medium-low speed until the potatoes are well-whipped and creamy. Add the chives and gently fold into the potatoes. Serve immediately.
Yes! You can store these in an airtight container in the refrigerator for up to three days. Gently reheat them in a medium pan on the stovetop until they’re warmed through.
Coconut milk is my favorite way to make these mashed potatoes super creamy! For the butter, just swap in your favorite plant-based butter substitute instead to make these dairy-free.
I hope that these Roasted Garlic Mashed Potatoes are a part of your family’s holiday meals this year. Comment below and let me know what you think!
looking for more holiday side dishes? try these!
Caramelized Onion Scalloped Potatoes
Roasted Calabrian Chili Green Beans with Crispy Shallots
Roasted Garlic Whipped Potatoes
Ingredients
For the Roasted Garlic:
- 1 head of garlic
- 1 tablespoon olive oil
- kosher salt, to taste
For the Potatoes:
- 3 pounds russet potatoes, peeled and cut into 2-inch cubes
- 4 teaspoons kosher salt, divided
- 3 tablespoons unsalted butter, plus more for serving, if desired
- 1 cup coconut milk (or whole milk)
- 1/2 cup chicken or vegetable broth
- 1 teaspoon freshly cracked black pepper
- 1/4 cup finely chopped chives, optional, plus more for serving,
Instructions
- Preheat the oven to 350°F.
Roast the Garlic:
- Trim the top 1/4-inch off the head of garlic and place on a piece of foil, cut side up. Drizzle with olive oil and a pinch of kosher salt.
- Wrap in the foil and roast for 40 to 60 minutes until the garlic cloves are brown and tender.
- Remove from the oven and let cool.
Meanwhile, Cook the Potatoes:
- Add the potatoes to a large pot and cover with water. Add 2 teaspoons salt and bring to a boil. Cook until the potatoes are very fork-tender, about 15 minutes.
- Once the potatoes are tender, drain the potatoes and let sit in the colander to release the steam (this will help to have any excess moisture removed).
- After moisture has been released, add to a large mixing bowl (if using a hand-held mixer) or a stand mixer fitted with the whisk attachment.
- Once the garlic is cool enough to handle, squeeze out the cloves into the mixing bowl with the potatoes.
- Add the butter, milk, and broth and whisk on medium-low speed until smooth and most of the liquid has been absorbed. Add the remaining 2 teaspoons of salt and black pepper and whisk again on medium-low speed until the potatoes are well-whipped and creamy.
- Add the chives and gently fold into the potatoes. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Alex! We love all of your recipes and have been making them for years. We’re excited to try these mashed potatoes this Thanksgiving! One of our guests doesn’t eat butter, do you have any suggestions for a replacement? Thank you!!
There are a lot of great dairy-free butter products available from brands like Earth Balance, Country Crock, and Miyoko’s that you could use instead!
Does anybody have any ideas on what to wrap the garlic in if you’re trying to avoid tin foil?! Thanks for a delicious recipe Alex!