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Roasted Garlic Whipped Potatoes
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4.84 from 6 votes

Roasted Garlic Whipped Potatoes

Total Time1 hour 15 minutes
Servings: 8 People


For the Roasted Garlic:

  • 1 head of garlic
  • 1 tbsp olive oil
  • Kosher salt

For the Potatoes:

  • 3 lb russet potatoes peeled and cut into 2-inch cubes
  • 4 tsp kosher salt
  • 3 tbsp unsalted butter plus more for serving if desired; sub ghee or vegan butter
  • 1 cup coconut milk sub whole milk
  • ½ cup chicken or vegetable broth
  • 1 tsp freshly cracked black pepper
  • ¼ cup chives chopped (optional; plus more for serving)


  • Preheat the oven to 350 degrees F.

Roast the Garlic:

  • Trim the top ¼ 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 40-60 minutes, until the garlic cloves 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 tsp salt and bring to a boil and 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 with the whisk attachment.
  • Once the garlic is cool enough to handle, squeeze out the cloves into the mixing bowl with the potatoes.
  • Next, add the butter, coconut milk, 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 the 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.