Creamy Roasted Garlic Whipped Potatoes

What is Thanksgiving dinner without a bowl of silky, buttery mashed potatoes? These Roasted Garlic Whipped Potatoes are luxuriously creamy, richly flavored, and perfect for soaking up extra gravy. Roasting a whole head of garlic mellows its bite and turns the cloves soft and sweet—an effortless, hands-off step that transforms ordinary mashed potatoes into something special.

If you haven’t roasted garlic before, you’re in for a treat. It takes about 40–60 minutes in the oven but requires almost no attention. While the garlic roasts, boil the potatoes until very tender. Then combine the potatoes, roasted garlic, butter, coconut milk (or whole milk), and a splash of broth in a mixer and whip until fluffy and smooth. Fold in chives and season to taste—then serve immediately.

These potatoes also reheat well, so they’re an excellent make-ahead side dish. Store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If they seem dry after refrigeration, stir in 1/2 cup of warm broth or milk and add more as needed to reach the desired consistency.

Ingredients

• 1 head garlic
• 1 tablespoon extra-virgin olive oil
• Kosher salt, divided (about 4 teaspoons total)
• 3 pounds russet potatoes, peeled and cut into 2-inch cubes
• 3 tablespoons unsalted butter, plus extra for serving if desired
• 1 cup coconut milk (or whole milk)
• 1/2 cup chicken or vegetable broth
• 1 teaspoon freshly cracked black pepper
• 1/4 cup finely chopped chives, optional

Step-by-step

Step one: Preheat the oven

Preheat your oven to 350°F (175°C).

Step two: Prep and roast the garlic

Trim about 1/4 inch off the top of the garlic head to expose the tops of the cloves. Place the head cut-side up on a square of aluminum foil. Drizzle with 1 tablespoon olive oil and sprinkle a pinch of kosher salt over the cloves. Wrap the garlic tightly in foil and roast for 40–60 minutes, until the cloves are soft, golden-brown, and fragrant. Remove from the oven and let cool until you can handle it safely.

Step three: Cook the potatoes

Place the peeled and cubed potatoes in a large pot and cover them with cold water. Add 2 teaspoons kosher salt, bring to a boil, and cook until the potatoes are very fork-tender, about 15 minutes depending on size. Drain thoroughly and let the potatoes sit in the colander for a few minutes to steam-dry; this helps eliminate excess moisture for creamier results.

Step four: Whip the potatoes

Transfer the drained potatoes to a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment. When the roasted garlic has cooled enough to handle, squeeze the softened cloves out of the head and add them to the potatoes. Add the butter, coconut milk (or whole milk), and 1/2 cup broth. Whisk on medium-low speed until the mixture is smooth and most of the liquid has been incorporated. Taste and add the remaining 2 teaspoons of kosher salt and the freshly cracked black pepper. Whisk again until the potatoes are light and whipped. Gently fold in the chopped chives if using.

Serve immediately, topped with an extra pat of butter and a sprinkle of chives if desired. These mashed potatoes are ideal with roasted turkey, gravy, or any holiday centerpiece.

Nutrition (per serving, approximate)

Calories: 246 kcal • Carbohydrates: 32 g • Protein: 4 g • Fat: 12 g • Sodium: 1230 mg • Potassium: 784 mg

Nutrition information is automatically calculated and should be used as an approximation only.

I hope these Roasted Garlic Whipped Potatoes become a regular part of your holiday table. If you make them, leave a comment below and tell me how they turned out!

Looking for more holiday side dishes? Try these ideas

Caramelized Onion Scalloped Potatoes — Roasted Calabrian Chili Green Beans with Crispy Shallots — GoGo’s Party Potatoes