These Roasted Garlic Mashed Potatoes are amazing. And they can be made into an easy Garlic Mashed Potato Casserole or Make Ahead Garlic Mashed Potatoes.
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We make a mean Garlic Mashed Potato Casserole using Roasted Garlic that is out of this world. This is an easy roasted garlic potatoes casserole recipe that we are sure will become a hit at your house also.
We serve this Roasted Garlic Potato Casserole for Thanksgiving, Christmas and sometimes Easter and any other celebration here on the Ranch. We especially love it with our Perfect Prime Rib recipe or our Pineapple Glazed Ham.
It’s also a great make-ahead garlic mashed potatoes casserole recipe. We prepare it ahead of time, then pop it into the oven about 20 minutes before serving. It’s an easy way to prevent that last minute rush and your potatoes always arrive on the table hot and steamy. It’s always nice to have a few casserole recipes or make ahead recipes on hand. Especially on our major holidays when all the family is together.
We also use a stainless steel Potato Ricer to eradicate all the lumps. Because who wants lumpy potatoes and the ricer makes creamy potatoes so easy.
Another trick other than using a potato ricer is the freshly roasted garlic. It’s easy to roast garlic not just for these roasted garlic mashed potatoes but it is delicious on bread, pizza crust, in soups and on most other vegetables.
This Garlic Mashed Potato Casserole is creamy, cheesy. And it has a roasted garlic flavor that your family will be sure to love.
Roasted Garlic Mashed Potatoes
- Preheat oven to 350 degrees. Butter a 2-quart casserole baking dish. Place the cubed potatoes in a 2-quart pot, cover with water and boil potatoes until done.
- Meanwhile cut an 8″ square piece of foil. Rinse garlic bulb and pat dry, slice off just the very top. Place garlic on foil, pour 1 tbsp of olive oil on top of the cut garlic bulb Bring all four corners up over bulb and twist to make a closed packet. Place in oven and bake for 30-40 minutes until garlic is soft. Or use a Garlic Baker.
- Carefully remove garlic bulb and allow to cool, save oil. As soon as garlic is cool enough to handle, carefully remove the cooked garlic from the skins and mash in a small bowl.
- When the potatoes are done, drain and place in a large mixing bowl and mash using the Potato Ricer. Add the garlic paste, olive oil, butter, milk, cream, cheeses, salt, and pepper. Beat until creamy. Add more milk if needed.
- Place potato mixture in the buttered casserole dish. (At this time it can be cooled, covered and refrigerated for up to 8 hours but be sure to remember to remove potatoes from fridge and bring to room temperature about an hour before baking.
- Bake 15-20 minutes, longer if needed until hot throughout and slightly browned. Drop squares of butter on top and allow to melt prior to serving
If you enjoyed these Roasted Garlic Mashed Potatoes:
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