I think by now you know how much I love garlic, but you may not know how much I love potatoes. I could eat potatoes almost everyday. I love them mashed, smashed, roasted, au gratin, as hash browns, and in a variety of soups. I guess the only way I don’t like potatoes is as French fries. Those I can take or leave. This winter organic potatoes have been really cheap, so we’ve been eating a lot of potato dishes. This mashed potatoes with roasted garlic dish is one of our favorites.
It’s a very quick and easy dish for us because I always have a bottle of roasted garlic infused oil in the pantry and jar of roasted garlic in the fridge. So what better way to use the garlic and some of the oil than in mashed potatoes. Add some fresh herbs for color and another layer of flavor, and you have yourself a bowl of gourmet mashed potatoes with very little effort.
If you don’t have the garlic oil or roasted garlic on hand, not to worry. In the Kitchen Notes I explain how to get both in 20 minutes, which is about the time it takes to cook and mash the potatoes. Also, if you aren’t a huge garlic fan, but do like “a little” garlic, these mashed potatoes with roasted garlic are still for you. Just cut back on the amount of garlic or replace the garlic-infused oil with extra virgin olive oil or butter. And if you don’t like garlic at all, just omit it altogether. The buttermilk and olive oil alone make this a very tasty bowl of mashed potatoes.
Mashed Potatoes with Roasted Garlic
A fabulous rich mashed potato with lots of garlic flavor and herbs.
If you don’t already have some roasted garlic and infused oil, you can make some on the stovetop in just a few minutes. Instructions are at the end of the post.
“*” See Kitchen Notes for more information or links to special ingredients.
- 4 medium Yukon Gold or yellow potatoes*
- 10 – 12 medium to large roasted garlic cloves, minced then mashed (I use a fork to mash)
- 2 Tbsp. roasted garlic olive oil or 2 Tbsp. extra virgin olive oil
- ½ cup buttermilk, warm or room temperature
- ½ – ¾ cup milk, warm or room temperature
- 2 Tbsp. fresh parsley, chopped
- Salt and pepper to taste
- Microwave method: If you plan to peel your potatoes, do NOT peel your potatoes before microwaving. Wait until after the potatoes are cooked. Once cooked, the peel can easily be pulled off the potato. If you peel first, the outer part of the potato will be dry and tough. Poke each potato a couple of times with a fork or knife. Place on a plate and put in the microwave. Cook 4 minutes on high. Turn and flip. Cook 4 more minutes on high. Test with a fork. If there is any resistance, cook the potatoes 2 more minutes and retest.
- Stovetop method: Bring a large pot of water to a boil. Quarter the potatoes and place in boiling water. Cook until done, about 6 to 8 minutes. Drain. Remove peel if desired.
- Transfer the cooked potatoes to a large bowl. Using a potato masher, mash the potatoes.
Add the mashed garlic and garlic oil. Mash the potatoes. ½ cup buttermilk, and ½ cup milk.
Continue to mash as you slowly as 1/2 cup buttermilk and 1/2 cup milk.
- Taste. Season with salt and pepper to your tastes.
- Add the parsley.
- If the potatoes are too thick to your liking, add more buttermilk or milk.
- To reheat, heat in the microwave on high for 2 minutes.
Roasted garlic and oil – I really wouldn’t recommend using raw garlic. Way to strong for mashed potatoes. If you don’t have roasted garlic, you can always slow roast garlic on the stove top in some olive oil. See instructions below.
Potatoes – For mashed potatoes, I use yellow or Yukon gold potatoes. I love their texture – soft and creamy. To mash them, we just use a hand-held potato masher and get perfect results every time. Of course we do like our potatoes more smashed than mashed as some may say.
Buttermilk and milk – Notice that this recipe doesn’t use butter. The buttermilk adds some buttery flavor and since I use olive oil, there’s no need for additional fat like butter. If you don’t have buttermilk or don’t have enough, just substitute with milk.
Vegan option – Use a milk substitute like soy or almond milk for the milk and buttermilk. I have used both before with excellent results.
The fresh herbs – Fresh parsley, thyme, or tarragon are great complements with the garlic. If you have lemon thyme, it too, is excellent. However, I would only use 1 Tbsp. thyme, or 1 ½ tsp. tarragon or 1 ½ tsp. lemon thyme.
Leftovers – If you do happen to have any leftovers, I do have a warning for you – the garlic flavor gets more intense! I actually have been known to make these a day in advance just to take advantage of the enhanced garlic flavor. 🙂
Whether you use a lot of garlic or no garlic, you’re going to love these simple, tasty, mashed potatoes.
- Peel a head of garlic. Cut the cloves in half lengthwise.
- Place in a small skillet and add just enough oil to cover the garlic.
- Heat over a low setting. When the oil starts to sizzle, lower the heat to a low simmer and cook for 15 minutes until the garlic is golden brown.
- Remove the garlic with a metal slotted spoon.
Use the garlic immediately or toss with a little lemon or lime juice. Pour the unused oil over the garlic and store in the refrigerator.
Both the garlic and oil will keep for several weeks.
Using this method, the garlic is a little crispier so it doesn’t work well as a spread. It does however work great in these mashed potatoes and other dishes.
Pingback: 50 Shades of Green {Recipe Round-Up} | Energy We Bring
Pingback: Stovetop Smoked Beef Tri-Tip with Bourbon Sauce | MJ's Kitchen
Pingback: Green Beans and Potatoes with Deconstructed Pesto | MJ's Kitchen
Pingback: Butternut Squash Risotto with Andouille Sausage | MJ's Kitchen
Pingback: Garlic Infused Olive Oil | MJ's Kitchen
Oh MJ! I’m a garlic lover too! These look to die for and I was just imagining how good this would taste on a Polish Pizza. That recipe is shared on my recipe page if you would like to try it 🙂 Definitely a different way to eat pizza and use up any left-over mashed potatoes you may have.
I’ll have to try this.
Oh yes please! I am always for good mashed potatoes with garlic and herbs. Looks wonderful and I do Loveeee your recipe!
We love potatoes too over at our house. 🙂 I will have to give your recipe with buttermilk a try. I just bought a little carton yesterday for soda bread.
Thanks Biren! The buttermilk is a must for me in mashed potatoes. I hope you like it.
Very comforting dish Peach Lady and as always your photo is a work of art
Thank you so much Zsuzsa! Yes, it is a comforting dish.
Pingback: 70 Dye-Free, Naturally Green Recipes for Saint Patrick's Day | Kitchen Treaty
Garlic and creamy mash potato- this recipe couldn’t get any better!
I love garlic in my potatoes too 🙂 Nothing can match the flavors of roasted garlic with the potatoes and I cannot imagine mine without 🙂 Lovely recipe MJ!!
Mmm! My dad’s always combined garlic and potato, but I’m not a huge fan of garlic. He’s lactose intolerant, so he doesn’t include the milk, but I think I’d like to try it this way.. especially that the garlic is roasted (dad likes it fresh!)
Thanks for a great recipe, bookmarking it for very soon cooking 🙂
Thanks Fati! Raw garlic? WOW – tough guy your father was. 🙂 Since you don’t like garlic, you can always cut way back on the it or even leave it out. It’s different without it, but still very good. I hope you do give it a try.
Georgeous pics! You made mashed potatoes look sexy. I’ve used buttermilk in mashed potatoes before but never olive oil. This sounds really good. I will make sure James T sees this. He is a fool for garlic mashed taters. He’s cooking a lot more for himself these days and I’m sure this will be one he will definitely try.
Thanks Nads! I know you and Jim like them and I’m sure JT would too. Brynn might find them to have too much garlic, if there is such a thing. 🙂 Glad to hear that JT is cooking more. Good for him!
MJ….I can eat potatoes every which way, too…including french fries. But mashed has to be my favorite way. It truly is the ultimate comfort food for me. Adding garlic makes these even better. I have garlic infused oil, but I think I’ll take your lead and keep a jar of roasted garlic in the fridge! I wish I had these for lunch right now! : )
Thanks Anne! I agree – the ultimate comfort food for sure! It’s amazing how much roasted garlic and oil we go through. We love it!
YES, on the garlic! I made colcannon last night, love mashed potatoes, thinking of St. Paddy’s Day too. Your photos are just perfect.
LL
Lovely mashed potatoes! Yum! Drooling over here, MJ !! 😀
That’s a beautiful looking mash. I make one with garlic too and it goes well with so many dishes. Great comfort food xx
potato, roasted garlic and buttermilk – love all of them. The only thing missing is a steak, and this would be my most perfect comfort food 🙂 And I just looked up the link to garlic infused oil, such a nice idea!
Thanks Rookie! Yes – these are a perfect side for a juicy steak!!!
I’m the same way about potatoes and garlic. But I would switch the french fries for mashed, naughty. 🙂 I love this recipe MJ, and can see the the garlic oil or roasted garlic coming in handing in many things. Thanks for sharing.
I’m with you—I could eat mashed, smashed, or these beauties any and every day of the week! I, however, definitely do not make them often enough!
The more garlic the better, I say!
Roasted garlic olive oil? YUM! When I was in Carmel a few weekends ago, we bought several kinds of infused olive oil and I’m pretty sure one of them we picked has roasted garlic flavor in it. I need to double check. These mushed potatoes sounds so good! I didn’t know we can put buttermilk. I still have less than 1 cup in the fridge! 😀
Thanks Nami! Sounds like you have what you need. 🙂 It’s a good way to use some of that buttermilk.
I love mashed potatoes but rarely make them anymore. Looking at yours it makes me start to crave them. I have fond memories of mashed potatoes and eating them with my dad. He was always so funny when he ate them, squishing them between his teeth making us all laugh. It’s funny the memories that certain foods will spark.
Love your garlic oil recipe as well. I just read it and it sounds like a recipe that would be nice to have on hand and make frequently.
Thanks Vicki! Your dad sounds like my brother. He used to do the squishy thing as well. 🙂 The garlic oil recipe is a real keeper! I hope you give it a try. you’ll love it.
I too have a weakness for garlic and potatoes, and especially that combination. I could eat a whole bowl of those roasted garlic potatoes…they look so good.
Nazneen
What a lovely comfort food.. love the garlic infused oil.. i always use it when I bake potato/sweet potatoes, gives it so much flavour.
sorry for being quiet, it has been a very hectic month and only have time to catch up on blog visits
Shannon – great seeing you Darlin! I was wondering where you’ve been. We’ll have to catch up! I’m with you – garlic oil is a must for roasted potatoes of any kind!
I love potatoes and garlic and this looks really flavourful… the best part is its easy, will try this sometime.
I love the garlicky hint on those mashed potatoes. Yum!
Wow.. cloves and infused oil, these must have tasted just heavenly! I love garlic mashed potatoes but hadn’t thought of making them like this. I love that you used buttermilk as well. Thanks so much for sharing this one with us! xx
Thanks Barbara! Yes, it is an unusual combination, but it’s SO good.
I know how you love garlic but I didn’t know about the potatoes. A dozen cloves of garlic. . . I would be in heaven eating your mashed potatoes. To me the more garlic the merrier. . . in my mouth. Haha! Hope you are having a fun week, MJ! 🙂
Thanks Ray! I think it’s time we have a garlic festival! We know A LOT of garlic lovers! 🙂 Hope you’re having a fun week as well. 🙂
I hardly ever make mashed potatoes….so it’s fun to see the joy on hubby’s face when he comes home to them for dinner! Roasted garlic is an excellent addition…so I’m doing that with my next batch for sure. Bill sends you his thanks 🙂
And Bill is most welcome! 🙂 Thanks Liz!
Hi MJ, I sometimes (well almost always) put a couple of cloves of garlic into the water in which I am cooking the potatoes – and then afterwards I slip the garlic out of its skin and put it into the mash (often with mustard). Hope life is treating you well. Cheers
Carole – what a great idea! Thanks for sharing!
Very simple ingredients yet it looks awesome with roasted garlic!
You know, I would have never thought to add a flavored olive oil to mashed potatoes, and I am kicking myself – that is such a great idea, and these sound so fantastic!
Thanks Kare! The oil really adds some great flavor!
I love potatoes too and the garlic pairs perfectly with them! Beautiful dish not only as a side but also as a main course!
MJ, I think I could eat tons of these potatoes… You don’t have to convince me to mashed potatoes, but if they are with herbs and especially garlic… I’m in heaven. When I was a child, one of my favourite snacks was a piece of buttered bread with thin slices of raw garlic and salt, so I could never understand how someone could hate garlic…
Thanks Sissi! Raw garlic? WOW! You are a garlic fan! I find raw garlic a little strong, but every other way – delicious! One of MY favorite snack is to mash a roasted garlic clove on bread with a caper or two. YUM!
I think we are on the same wavelength when in kitchen, MJ…posted a simple recipe with herbs…and here I am with yet another similar recipe which is sure to go in my treasure! Haven’t tried mashed potatoes for long and looks like I have got something really flavorful and lovely dish to try this weekend. Hugs.
Thanks Sanjeeta! Girl – this isn’t the first time we’ve been on the same wavelength. 🙂 No mashed potatoes for a “long” time!?! You’re overdue!
When I was a kid, I could eat just a bowlful of garlicky potatoes for dinner. Well, as an adult, I can still pretty much do the same. LOL
I need some for my chili please!!! Have you added mashed potatoes to chili? Soooooo good!!!! I have never had garlic infused oil, I need to find some now:-) Mashed potatoes is such a fun comfort food, YUM! Hugs, Terra
Thanks Terra! No – I’ve never had mashed potatoes with chili. Sounds like a fantastic idea! If you like garlic, you’ll love the garlic infused oil and it’s so easy to make.
Garlic mashed potatoes are one of my faves! I have to say that I agree with you on the french fries. Lovely photos!
Garlic and potato goes well. This mashed potatoes looks delicious MJ
Mashed potatoes are the ultimate comfort food. I love the roasted garlic.
We are a mashed potato loving bunch here… that bowl is enough just for me.:) Looks so good and I love the roasted garlic flavor. 🙂
It’s funny: in Italy mashed potatoes aren’t so common (while puré it’s veeeery common)!
Ihih, garlic, uh?! Very MJ 😉
Thanks Giulia! You know me and my garlic. 🙂
Roasted garlic has so many versatile uses my friend 😀
Cheers
CCU
This sounds absolutely wonderful! I absolutely love garlic and potatoes. Having them together is pure heaven. I’m going to save this to make in the future. Whole Foods has garlic oil from a local NM company; it’s not roasted, but I’ve been wanting to give it a try so this might be my excuse. 😉
Thanks Renee! I hope you get a chance to make these potatoes. Also, it’s really easy to make your own oil and you get the extra benefit of all of the roasted garlic. 🙂
Sometimes the simplest recipes are the very best. This looks creamy, wholesome and full of flavour MJ. I love that you used your roasted garlic infused oil for this one… so smart, I’ve got to get on that idea. I share your mutual love of the stinking rose and the Irish spuds – oh my… how I love my patates!! :). Leftovers? I don’t think so ;-).
Thanks Kelly! We very seldom have leftovers, but sometimes I’ll make extra for the purpose of having leftovers. 🙂
MJ, I must say I LOVE your roasted garlic and roasted garlic olive oil! I just finished some, and need to make some more! I always put garlic in my mashed potatoes — so good!
Jane – thanks so much for letting me know that you’ve made the roasted garlic and oil! It’s great stuff!
I love the sliver of light on the top two pictures! And I love the recipe – who doesn’t just adore mashed potatoes? And with roasted garlic? Bliss! Good tips on making fast roasted garlic, and garlic-flavored oil. I rarely make mashed potatoes with olive oil (I’m a cream and butter sort) but I really do need to do it more often – such great flavor. Good stuff – thanks.
Thanks John! I got lucky with the light. 🙂 I usually use either butter or olive oil, and I always use buttermilk. If you get a chance to make these, I hope you enjoy them.
So glad I read this post, today as I really don’t roast garlic enough. I usually just roast a head and use in a recipe but I saw where you kept roasted garlic in the fridge … How long would this last?
Thanks CJ! If you don’t toss the roasted garlic with lemon or lime I would try to eat it within 2 to 3 weeks. Otherwise, it should keep 6 to 8 weeks, but I doubt it would last that long anyway. 🙂
Potatoes mashed with garlic are the best and your recipe, MJ, is a good one. I take a different path to the same end but I’m more than wiling to follow your lead. I’m particularly interested in using the buttermilk-olive oil combo. It sounds really good! Thanks, too, for the tips on infusing oil with garlic. That oil will certainly come in handy. 🙂
Thanks John! I like to switch things up and the buttermilk-oil combo is a great way to do it! It gives the potatoes a different flavor than milk and butter – like you’re eating a completely different dish. Hope you like it!
I too love garlic, most savory recipes that pass through my kitchen receive its anointing and I am convinced roasted garlic will be served in heaven. 🙂 Roasted garlic mashed potatoes are divine — perfect.
Thanks Judy! Well, if roasted garlic isn’t served in heaven I’m not sure I want to go. 🙂
I love potatoes too. It doesn’t matter what form they come in, they are always total comfort food for me. And with roasted garlic? Swoon!
I love potatoes…my husband laughingly calls me potato girl because I have been known to leave part of the main course on my dish just to finish the potatoes. 🙂 I know I would love your potatoes.
Thanks Karen! Oh I’ve been know to do the same thing! Last time I ordered a steak at a restaurant it came with a side of mashed potatoes. I brought the steak home. 🙂
Nice looking mash…yum.
Mmm, these potatoes look so fluffy and delicious. I love garlic!
If you love potatoes, you’d probably love my native Lithuanian cuisine. It’s all about potatoes, with so many variations, though as Lithuanian winters tend to get very very cold, they are on the far end of greasy and heavy side too. Having said all, I love the idea of roasting garlic on stovetop!
Thanks! I will definitely check out your Lithuanina cuisine! Stovetop roasted garlic is great for summertime roasting. No oven to heat up the kitchen.
Like you Mj, I am also a sucker for potatoes…I mean I love them so much that I can have them any-day any-time any-where……as a kid my mom used to ask me to give up potatoes for Lent…I am going to try your version….perfect comfort food ha!
That’s funny Nisa! I’m with you – I can’t give up potatoes! Thanks!
Comforting and delicious! I love my potato puree with roasted garlic and fresh herbs too. And you know what I usually did with leftover? Just added them to the bread dough.
Why does that not surprise me? 🙂 What a great idea! Thanks Angie!