These roasted garlic mashed potatoes are the ultimate side dish for almost any meal. They’re creamy and decadent while still being healthier than most recipes. Buttery roasted garlic makes and fresh sage inject loads of flavor in every bite.
I’m laughing hysterically at myself as I rewrite this post and give it the update it deserves after 12 years. Back in 2013 I guess I thought complaining about being 30 (about to turn 31) was good content. Blogging was a different world back then though and throwing up a mashed potato recipe with a story about all my ailments and wanting to go back to my 20s was just what we all did.
The 42 year old Gina of today has to laugh (otherwise I’ll probably cry) at both the lack of perspective about aging and ridiculousness of not giving out one meaningful nugget of information about these roasted garlic mashed potatoes.
With over 1,000 recipes on this site, my list to update is long, but I’m so glad I picked this recipe in a sea of choices because I had forgotten just how good these creamy mashed potatoes are thanks to the simple addition of roasted garlic. I don’t make mashed potatoes often, usually opting for the easier approach of roasting, but I never regret it when I do. Especially this recipe.
Roasted garlic gives the buttery texture of red skinned potatoes the perfect flavor boost while Greek yogurt keeps the recipe lighter than most. It’s a side dish that goes with so many meals and one you’ll find yourself turning to time and time again.
Why These Mashed Potatoes Stand Out
In a world where there are probably way too many mashed potato recipes available, you’re probably wondering why this one stands out. Here’s why:
- Roasted garlic — Whether you roast the garlic in the air fryer or use garlic confit, the transformation garlic undergoes from raw to roasted should probably be added to one of the wonders of the world. From pungently overpowering and spicy to subtly savory and perfectly caramelized, roasted garlic turns a regular mashed potato recipe into something worthy of a special holiday meal.
- Sage — When it comes to fresh herbs and potatoes, it’s a toss up between rosemary and sage for me, but I adore the pan-fried sage that’s mashed into the potatoes in this recipe. Its freshness and subtle pine-like flavor balances the garlic perfectly.
- Greek yogurt — In the spirit of this site and keeping things on the healthier side without compromising taste or making things complicated, Greek yogurt makes a great stand-in for the cream, milk or butter typically used.
What Are The Best Potatoes To Use?
There are a couple of go-to varieties when it comes to mashed potatoes. Most common is probably Yukon Gold or Russet, but I love the smaller red-skinned potatoes for their thinner (edible) skin and creaminess. In this recipe, I make sure to wash them well (and always buy organic when I’m eating the skin) and leave the skin on. I prefer the texture it brings to the mashed potatoes. If you want a purely creamy mash, feel free to peel the potatoes first.
How To Make Roasted Garlic Mashed Potatoes
The full recipe can be found below in the recipe card with measurements and details instructions, but here’s a quick run-down of the process.
Start by roasting the garlic. Slice off the top of a head of garlic and drizzle it with olive oil. Wrap the garlic in aluminum foil and roast in a 400°F oven for 40-50 minutes until the cloves are soft and caramel colored.
My Pro Tip
More Ways To Use Roasted Garlic
It’s never a bad idea to roast multiple heads of garlic at one time for use in other recipes. It’s an easy way to add lots of flavor to a dish including dips like white bean and whipped goat cheese. This squash puree and beet hummus also use it and show how basic recipes can really be elevated with this simple ingredient.
While the garlic roasts, place the chopped potatoes in a pot with cold water. Bring the pot to a boil then reduce to a simmer. Cook the potatoes until they’re fork tender, which will take about 25-30 minutes.
Drain the potatoes and place them into a large bowl. Pan fry fresh sage leaves in a skillet with olive oil until they start to crisp up on the edges then add the sage to the bowl with the potatoes. Squeeze the roasted garlic cloves out of their paper casing and into the bowl as well.
Add the Greek yogurt, salt and pepper and mash until your desired texture is achieved. You can add more Greek yogurt or a splash of milk if necessary to get the right consistency.
My Pro Tip
Recipe Tip
A potato ricer is a seriously worthwhile investment if you make mashed potatoes often and love them to be incredibly smooth and creamy. This gadget makes quick work of mashing and will save you a bit of elbow grease compared to a regular handheld masher.
Garnish the potatoes with a few pats of butter or a drizzle of olive oil and freshly chopped sage before serving.
What To Serve These With
There’s no better combination than meatloaf and mashed potatoes and if I had to pick just one meal to serve these roasted garlic mashed potatoes with it’d be this bomb meatloaf. However, there are plenty of other great options too.
Short rib ragu can be served on top of this mash as well as many other stew recipes like Instant Pot beef and mushroom stew or lamb stew. This turkey stew is a bit more on the soupy side but if you reduce the amount of stock used, it’d be perfect over these mashed potatoes too.
Alternatively, mashed rutabaga and parsnip puree are two other lower-carb, “healthy” options to swap in too.
My Pro Tips
Recipe Tips
Mashed potatoes are pretty simple at the end of the day, but here are a few tips for getting the best result:
- Be weary of using a food processor or electric mixer. I know it seems like an easy way to get creamy potatoes but it’s very easy to over process the potatoes which activates the starches and results in a sticky paste-like consistency.
- Let the Greek yogurt warm up a bit at room temperature before adding to the potatoes. The contrast of cold yogurt with hot potatoes can shock the potatoes and negatively affect the texture.
- If using a ricer, rice the potatoes directly after draining before adding add the other ingredients.
Reheating Tips
If you’re sick of dry reheated mashed potatoes, here are a couple of tricks to avoid that when reheating them:
- Use a double boiler with a heat-safe baking dish to reheat.
- Pour 1/4-1/3 cup of milk on top of the potatoes (do not stir it in), cover tightly with aluminum foil and reheat in a 300°F oven for about 20 minutes. You can also add a pat or two of butter if desired. Once warmed, stir in the milk (and butter if using) and garnish. This method is best if you make these roasted garlic mashed potatoes ahead of time (you can do so up to 2 days in advance) and need to heat them up before serving.
More Mashed Sides To Try:
For something a bit out of the ordinary, nothing impresses like these mashed purple sweet potatoes. Their color is stunning and the savory herb butter takes them over the top.
Goat cheese and spinach mashed sweet potatoes is another healthier way to enjoy a mashed potato side dish. It’s a two-in-one getting your greens in along with your starch!
For lower-carb options that are just as decadent and creamy, try this mashed yuca (also with a hefty dose of garlic) or mashed rutabaga.
Roasted Garlic Mashed Potatoes
Ingredients
- 1 1/2 – 2 pounds red potatoes, chopped with skins on
- 6 ounces plain full-fat Greek ygourt
- 1 head of garlic
- 2 tablespoons fresh sage, chopped
- 1 tablespoon extra virgin olive oil, divided
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F degrees.
- Cut off the tips of the head of garlic and drizzle with 1/2 tablespoon of the olive oil. Wrap the garlic in aluminum foil and place on a baking sheet in the oven. Roast for about 40-50 minutes.
- Meanwhile, place the potatoes in a medium pot with cold water and bring to a boil. Reduce the heat to a simmer and cook potatoes for about 30 minutes until fork tender.
- Drain the potatoes and place in a large bowl.
- Add the remaining 1/2 tablespoon of olive oil to a small skillet over medium-high heat. Once hot, add the sage and pan-fry for about 1 minute until aromatic and starting to crisp. Add the fried sage to the potatoes.
- At this point the garlic should be roasted. Remove from the oven and let it cool until you can handle it.
- Squeeze the roasted garlic cloves out into the bowl with the potatoes and sage. Add the Greek yogurt, salt and pepper to the potatoes.
- Mash with a potato masher until all ingredients are incorporated and your desired texture is achieved.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Can’t wait to try this recipe, maybe even tonight! How would you suggest to prepare/ rewarm these potatoes if you need to make them ahead for a gathering? My mashed potatoes are never quite the same when I reheat them. Thanks!
Hi Allison – I hear you, they’re definitely best fresh and warm but here are 2 ways I suggest reheating to avoid the potatoes drying out. Either reheat over a double boiler in a heat resistant bowl or prepare the potatoes ahead, cover them tightly with foil and keep refrigerated (you can do this up to 2 days in advance). To reheat, place them in a 300-325°F oven and pour a little bit (1/4 – 1/3 cup) of milk on top of the potatoes (you can also add some butter if you’d like). Don’t stir it in, just pour on top. Recover the dish with the foil (tightly) and let them warm in the oven for about 20 minutes. Stir before serving and garnish as you like. Hope that works out for you!
I would have never thought to add yogurt into mashed potatoes! They look delish! This will definitely get added to my list of must-try recipes.
You might have caught on to something there. All of my weird issues seem to have happened after a certain age. Then again I like to blame my kids for aging me too. But look at you shoving potatoes in my face first thing in the morning… now I’ll be thinking about them all day.
Just wait until FORTY is staring you in the face! Forty is not my friend, never will be.
Nothing beats potatoes. I’m pretty sure when I turn 30, I’m going to need some major comfort food like this. Just bowl after bowl.
I’m almost 35 but people always think I’m younger. I don’t know if it’s good or bad when someone finds out my real age and they say something to the extent of, “I had no idea you were that old!” Hmph.
I turn 30 this October and I’m with you. I’m happy to be 28 or 29 forever. I’m having the time of my life right now and while I hope that 30 is just as banging as 29 is for me now, I know something will happen. And I’ll be scared shitless until it comes. For what it’s worth: you look amazing at 30 and if I look half as good in 8 months, I won’t feel as bad :)
I love yogurt in potatoes, makes them so creamy! I never hears of Voskos Yogurt, I’ll have to check them out!