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Our 2021 Thanksgiving Menu and Guide – the make ahead menu.
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Make Ahead Roasted Garlic Mashed Potatoes, the best holiday mashed potatoes side dish. Made simply with sweet roasted garlic, fresh herbs, and salted butter. Each bite is perfectly smooth, creamy, and so delicious. The secret? Cooking the potatoes together with the milk and cream, then adding in roasted garlic cloves for a delicious garlic flavor that isn’t overpowering. This method makes for the creamiest and most flavorful mashed potatoes. They’re perfect to make-ahead of time for easy entertaining, especially for Thanksgiving and Christmas!
The secret to these potatoes?
Two things… first, the roasted garlic. Roasting the garlic adds just the right amount of garlic flavor that’s delicious but not over powering.
Second, cook the potatoes together with the milk and herbs. This means no boiling the potatoes, no extra steps, nothing fancy. It turns out that creating almost perfect mashed potatoes is actually really easy.
The steps – roast the garlic
Start with the garlic since it takes time to roast in the oven. If you’ve never done it before it really adds a layer of deliciousness to your recipes.
Simply slice the top portion of the garlic head off to reveal the cloves. Then place the garlic on a small piece of foil, drizzle with olive oil, and wrap the garlic up. Roast for about forty minutes, until the garlic is deeply golden and soft.
Then simply squeeze the cloves out of the garlic skin.
Meanwhile, make the potatoes
Combine the Yukon gold potatoes with the milk and cream in a large pot on the stove. Add the herbs, then cook until the potatoes are tender. This will take about twenty-five minutes or so. Once the potatoes are cooked, drain them, BUT, be sure to save the cream – you’ll need it!
Now, the potato ricer…it’s key to making ultra-smooth mashed potatoes. Do you have to have a potato ricer? No, a good ole masher works too. But if you want the smoothest mashed potatoes, a ricer works really well.
Take the mashed potatoes and those roasted garlic cloves and put them right back into the pot. Then add back the cream and also add some butter. Cook until the butter is melted…and that’s it…the most perfectly flavored creamy mashed potatoes!
Honest these are the BEST – classic, but with amazing flavor and texture. You will definitely want these along with your turkey and gravy!
The added bonus is just how easy these are to make…and that you can make them ahead of time. Steps for warming in the oven, slow cooker, or on the stove are listed in the directions!
Looking for recipes to enjoy with mashed potatoes? Here are my favorites:Â
Cider Braised Short Ribs with Caramelized Onions
Creamy Balsamic Mushroom Chicken Marsala
30 Minute Coq au Vin Chicken Meatballs
Lastly, if you make these Make Ahead Roasted Garlic Mashed Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
watch the how-to video:
Make Ahead Roasted Garlic Mashed Potatoes
Servings: 8
Calories Per Serving: 585 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 head garlic
- extra virgin olive oil
- 4 pounds yukon gold or russet potatoes, peeled and quartered
- 2 cups heavy cream
- 2 cups whole milk
- 8 fresh sage leaves
- 3 sprigs fresh thyme
- 6-8 tablespoons salted butter, at room temperature
- kosher salt and black pepper
Instructions
- 1. Preheat the oven to 400° F.2. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.3. Let the garlic cool, then squeeze out the cloves. 4. Meanwhile, In a large dutch oven, combine the potatoes, heavy cream, milk, sage, and thyme. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork-tender.5. Drain the potatoes, reserving all of the cream. Discard the thyme and sage. Press the potatoes and roasted garlic cloves through a potato ricer. Then add them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher.6. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. 7. If desired, brown a little butter with sage or thyme and swirl into the potatoes before serving. Serve warm and creamy.
To Make Ahead
- In the Oven: Prepare the mashed potatoes as directed through step 6. Spoon the potatoes into a large baking dish. Cover and refrigerate for up to 3 days. To reheat in the oven, preheat the oven to 325° F. Pour 1/2 cup milk or cream over the potatoes and add 2 tablespoons butter, do not stir. Cover the potatoes tightly with foil and transfer to the oven. Cook for 20-25 minutes, or until the potatoes are warmed through. Stir before serving.Slow Cooker: Prepare the mashed potatoes as directed through step 6. Spoon the potatoes into the slower cooker, cover, and keep on low for up to 4 hours. About 30 minutes before serving, turn the heat to low or high, add 1/2 cup heavy cream and 2 tablespoons butter, do not stir. Cover and let the cream warm and the butter melt. Stir before serving.On the Stove: Prepare the mashed potatoes as directed through step 6. Add 1/2 cup cream and 2 tablespoons butter. Place the potatoes over low heat, gently stirring until warmed throughout.Â
Any recommended substitutes for sage? I realized I don’t have fresh sage but do have thyme and rosemary
Hi Abby,
Rosemary would be a great option for you! Please let me know if you have any other questions! xx
These are super-delicious! I used russets. At the last possible minute I realized I didn’t have any thyme, but a small bay leaf worked nicely in its place. I made them today for Christmas dinner, and it really saves me a lot of work tomorrow. I’m just sorry I have to wait until tomorrow to eat them! Will definitely make again!
Hi Ula,
Wonderful! I’m so glad this recipe turned out nicely for you, thanks for making it! Merry Christmas!!🎄ðŸŽâ˜ƒï¸
Hi there! I plan on trying this recipe for the first time on Christmas. When the instructions say “About 30 minutes before serving, turn the heat to low or high,†is there something I should look for to know whether I keep it low or turn to high? Please clarify this statement, thank you so much! Looking forward to trying this!
Can red skin potatoes (with the skins on) be used in this recipe?
Hi Grammy,
You can of course use those, but I don’t think I would recommend it:) If you want a classic mashed potato I would go with no skin Yukon golds. I hope this helps! xx
I’m confused about how to boil 4 lbs of potatoes in 4 c of liquid.
Hi Eric,
I promise this recipe works well as written:) Please let me know if I can help in any other way! xx
SO good and so much flavor. Will be making these again for Christmas! Thank you!!
Hey Brittany,
Happy Holidays! Thanks a bunch for making this recipe, I’m so glad to hear it was enjoyed! Have the best day:) xx
Excellent recipe! They’re a huge hit every Thanksgiving.
Just curious, have you ever tried freezing them?
Thanks so much, Jess! I’m so glad to hear these are always enjoyed! I’ve never tried freezing them, but I don’t see why that wouldn’t work for you! xx
If you see this! I’m just making for tomorrow. Do I save the liquid cooked in to reheat or use fresh? Does it matter?
…i just saw you answered previously! Thank you!
Hi Beth,
If you have anything leftover you can use that, otherwise fresh is good:) Happy Thanksgiving! xx
Hi there, iM excited to make these but was wondering if extra creamy oat milk would work?! For those trying to be dairy free?!
Hi Ksenia,
Sure, that would work for you. Please let me know if you give this recipe a try, I hope you love it! xx
Can you make these in an instant pot?
Hey Alicia,
So sorry, I have never tested these in the instant pot. If you can do the crockpot or stove top I would recommend that:) Happy Thanksgiving! xx
Should the potatoes be submerged in the liquid when boiling? Or exactly the listed measurements?
Hi Madison,
You’ll want to follow all of the measurements as written:) Please let me know if you have any other questions! Happy Thanksgiving! xxT
It’s confusing 2 cups cream 2 cups milk do you put all 4 cups in pan boil potatoes save the cream/milk then add it to mashing potatoes and then add to potatoes to reheat them. Right? I want too make this for 50 guests thanksgiving
Hi Kim,
All of the milk and cream is added in step 4 and then you will save it all once the potatoes have been drained. For reheating, you will need additional milk and cream. I hope this helps! Happy Thanksgiving! xx
hold them up, when do you use the 8tbspn of butter?
Hi Jon,
The butter is added in step 6. Please let me know if you have any other questions! happy thanksgiving! xx
We had these last Thanksgiving and will be making again this year, absolutely the best! And I loved being able to make them ahead, it really saves some time on the big day. 🙂
Hey Marcia,
Love to hear this! Thanks so much for making this recipe last year and your comment! Happy Fall Friday! xT
Hi! Do you have to peel them first?
Hi Cari,
Yes, your potatoes should be quartered and peeled. Please let me know if you have any other questions! xx