Roasted Garlic Mashed Potatoes

5 from 2 votes

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This roasted garlic mashed potatoes are light and fluffy, rich and flavorful! And this recipe makes enough to feed an army.


So, mashed potatoes… My absolute favorite thing aside from chocolate!

And I’ll admit it, I’m a mashed potato snob! Don’t even bring up boxed stuff.

Today, I’m going to share with you all the tips to make perfect mashed potatoes every time and how to prevent gummy and glue-y mashed potatoes.

Also, I’ll share how to freeze and reheat mashed potatoes, so you can easily make it ahead for holidays! There is a teeny-tiny secret to bring the light and fluffy texture back. No grainy, glue-y warmed-up mess here.

What’s perfect mashed potatoes?

Before we make mashed potatoes, let’s define what is perfect mashed potatoes, so we’re on the same page as to what to expect.

Perfect mashed potatoes are:

  • light and fluffy
  • rich and flavorful
  • not too thick and not too runny, just thick enough to hold some gravy on top

This time-tested mashed potato recipe is a total keeper!

What are the best potatoes for mashed potatoes?

There’re 3 main varieties of potatoes: waxy, starchy and in between

For the best mashed potatoes, you want to go with starchy potatoes, or something in between, or combination of starchy and waxy.


Rule #1 to prevent gummy, glue-y mashed potatoes, avoid using only waxy potatoes, as they tend to cause glue-y pasty texture.

Starchy potatoes, like Russets, have low moisture content and make fluffy and flavorful mashed potatoes as they absorb all the goodies well.

German butterball and Yukon golds are medium on starchiness level and also great options for mashed potatoes.

How many potatoes do I need to make mashed potatoes?

When you’re cooking for a company (or any time really), plan on 1 large potato per person and add 1-2 extra just in case.

Leftover mashed potatoes are never a bad thing!

How to make perfect roasted garlic mashed potatoes:

1. Roast the garlic

Cut a head of garlic horizontally. Drizzle some olive oil on cut sides. Sprinkle a little bit of salt and wrap it in a foil.

Roast for about 45 minutes at 375°F. Cool completely.

2. Cook potatoes

Wash and peel the potatoes. (Unless you’re going for a rustic look, I recommend peeling the potatoes.) Then cut into 2-inch chunks. It ensures even cooking.

Place the potatoes in cold salted water and bring it to a boil. This will ensure the potatoes cook evenly throughout.


Be sure to generously salt the cooking water. Otherwise, no amount of salt later will make it as good as cooking in salted water. Trust me.

As a result, you’ll actually end up using less salt. Potatoes love salt!

3. Mash the potatoes

Once the potatoes are fork tender, drain them well. And add half of the milk, butter and rest of add-ins and start mashing right away while the potatoes are still hot. Keep adding the rest of the milk until desired consistency.


Rule #2 to prevent gummy, glue-y mashed potatoes, it’s essential to start mashing the potatoes while they’re hot and use hot milk and softened butter.

You can add whatever else you like.

My secret ingredient is couple tablespoons of mayo. You won’t taste it, but it adds subtle richness without overpowering roasted garlic flavor.


Rule #3 to prevent gummy, glue-y mashed potatoes, don’t overwork your potatoes. And that means, forget about mixers, blenders and food processors! 

Overworking potatoes with high-speed electric tools overwork the potato starches, creating glue-y, starchy thick paste! Yuck!

This potato masher is my go-to, because it does better job than a wavy masher. But if you’re after super smooth texture, go with a potato ricer instead.

Tips for Make-Ahead Mashed Potatoes:

You can totally make ahead mashed potatoes up to 2 days in advance. Simply follow the recipe till the end, place in a baking dish, cover and refrigerate.

See my reheating directions below…

Loaded mashed potato casserole

This loaded mashed potato casserole is a perfect make-ahead side dish for holiday season and feeds an army! Everyone goes for seconds for this one.

Can you freeze mashed potatoes?

Yes, you sure can freeze mashed potatoes! Some complain about grainy texture of reheated frozen mashed potatoes, but that can easily be solved with my reheating tip below!

2 ways to freeze mashed potatoes:

  1. If you’re freezing the leftovers, I recommend freezing them in small portion sizes by placing a cup or so rounds on a baking sheet lined with parchment paper, or silicone mat. And then transfer the frozen pre-portioned mashed potatoes into a freezer bags. It’s easier to thaw this way. Make sure the mashed potato is fully cooled before freezing!
  2. If you’re making mashed potatoes ahead for Thanksgiving, for example, place the mashed potatoes into a large freezer bag, or airtight container, and freeze the whole thing.

How to reheat mashed potatoes:

First, thaw frozen mashed potatoes in the fridge overnight.

Then, reheat it until piping hot. And that’s the secret to smooth and fluffy reheated mashed potatoes with no grainy texture.

  • For small batches, I usually microwave it for 5-6 minutes, stirring half way. The total time will vary depending on your microwave and how big your batch is.
  • For larger batches, place the mashed potatoes in a baking dish and bake, uncovered, at 350°F for 30-45 minutes, stirring occasionally.

Then, add a bit more butter and milk and fluff it up with a potato masher. And I promise, you’ll get rich and fluffy mashed potatoes as if you just whip them up.


Again, I noticed that when the mashed potato is just thawed and hasn’t been thoroughly heated, it’s super grainy and icky. But once you bring it to a piping hot and fluff it up with some butter and milk, the texture changes back to smooth and fluffy. And that’s the trick!

What to make with leftover mashed potatoes:

Check out this article for more leftover mashed potatoes recipes.

Are you still with me? Yay, virtual high five to you!! ✋

Oh and if you’re looking for a quick and easy Instant Pot mashed potatoes, that’s a great recipe to try!

5 from 2 votes

Roasted Garlic Mashed Potato

This roasted garlic mashed potatoes are light and fluffy, rich and flavorful! And this recipe makes enough to feed an army.
Prep: 5 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 20 servings


  • 4 lbs (2 kg) russet potatoes Note 1
  • 1.5 tablespoons coarse kosher salt
  • 2 teaspoons garlic powder
  • 1.5 cup (360 ml) hot milk more if needed, Note 2
  • 1/2 cup (115 g) unsalted butter softened
  • 1 head of roasted garlic
  • 3 tablespoons mayo Note 3
  • Freshly ground black pepper to taste


  • 6qt Dutch Oven
  • Potato Masher


  • To cook potatoes: Wash and peel potatoes, if desired. Cut into about 2-inch pieces and place them in a large pot, filled with cold water. Add salt and garlic powder.
  • Bring it to a boil over medium high heat, and then reduce heat to medium to gently simmer the potatoes. Cook until potatoes are nice and tender, about 25 minutes.
  • Carefully drain the water.
  • Squeeze out roasted garlic and mash them into a smooth paste.
  • To mash the potatoes: As soon as you drain the potatoes, stir in half of the hot milk, butter, roasted garlic and mayo. (TIP: It's important to mash the potatoes right away when they're hot to prevent gluye texture.)
  • Using a potato masher, mash the potatoes until nice and smooth (or chunky, however you like it). Keep adding the rest of the milk (or more) until desired consistency.
  • Season with freshly ground black pepper and additional salt, if needed. Serve immediately, or put it in a warm oven to keep it hot. Or place it in a slow cooker set to 'keep warm' setting.

Freezing Instructions:

  • Place cooled leftover mashed potatoes in an airtight container, or ziplock bag. Freeze for up to 2 months.
  • Thaw frozen mashed potatoes overnight in the fridge. (Note: At this point the mashed potato will be grainy and not very appetizing, but don't worry.)
  • For small batches, microwave thawed mashed potatoes on high to thoroughly heat it up. Cooking time will vary, depending on how big of a batch you have. I usually heat it up in 3 minute increments twice, stiring well half way. Just make sure, the mashed potato is piping hot.
  • For larger batches, place the mashed potatoes in a baking dish and bake, uncovered, at 350°F for 30-45 minutes, stirring occasionally.
  • Add little bit of softened butter and warm milk and mash it to fluff it up. If needed, warm it up again in the microwave on high for another minute or two. I promise, it'll taste just like freshly made one!

Tips & Notes

Note 1: Russet potatoes are high in starch and low in moisture, and makes perfectly fluffy mashed potatoes. You may use Yukon gold potatoes as well. For best result, use high starch potatoes, or half starchy and half waxy potatoes.
Note 2: I recommend whole or 2% milk for the best result.
Note 3: You can use any other add-in like cream cheese, sour cream, etc. But I personally like to stick with mayo, as it doesn’t add different flavors. It simply adds richness.


Servings: 0.5 cup
Calories: 139kcal
Carbohydrates: 18g
Protein: 3g
Fat: 7g
Sugar: 2g
Sodium: 550mg
Course: Side Dish
Cuisine: American

This recipe was originally published on November 4th, 2015.

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Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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  1. Garlic Mash Potatoes are my favorite -I like to add Parmesan and dried basil too. Whip up with Heavy Cream and yummo! 

    1. Oh my, Parmesan, basil and heavy cream all sound fantastic! And I bet the mashed potatoes with cream is even more luxurious and creamy!! Thanks for sharing your add-ons, Carole!