Roasted Garlic and Sour Cream Mashed Potatoes

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Silky smooth, roll your eyes back delicious, and oh so easy to make Roasted Garlic and Sour Cream Mashed Potatoes. Made simply with boiled potatoes, homemade roasted garlic that’s only TWO ingredients, and lots of sour cream. There is no easier or more flavorful mashed potato recipe to make this holiday season! Each bite creamy, tangy, with just the right amount of garlic without being over-powering. The best part? You can make this recipe AHEAD of time for an easy and less stressful holiday entertaining!

mashed potatoes in large bowl on wood board with flowers, two spoons, and pod of roasted garlic beside, and a glass of wine.

About The Recipe

The classic side dish that everyone needs on their holiday dinner table, but now with a delicious upgrade! That’s right, these mashed potatoes and a must-have this holiday season.

To be honest, my mom has been making this recipe for as long as I can remember. Whether it was a casual weeknight dinner or the holiday’s, these mashed potatoes would almost always show up on the dinner table when we were craving something simple, but a little different than just a bowl of plain mashed potatoes.

Though, it’s been a while since we’ve made it. I can’t really remember the last time we had it!

And, with Thanksgiving coming up this week, we thought it would be fun to make it again. It’s one of those side dishes that just goes with everything, but also tastes WAY better than you expect. That, and it’s a total crowd pleaser!

When we would make this during the holiday’s, we would always have to make a BIG batch. I mean, double or triple our original recipe! Friends and family would always get a little more than their share, then ask to take some home.

Plus, having it the next day with your favorite Thanksgiving leftovers? Unmatched.

close up front shot of bowl of mashed potatoes on wood board.

Whether you’re serving a crowd this holiday season or just your family, this roasted garlic and sour cream mashed potato recipe is sure to be a hit!

Reasons You Will Love These This Garlic and Sour Cream Mashed Potatoes Recipe

  • So much easier to make than you might think!
  • Can be made ahead of the time.
  • A crowd pleaser.
  • Creamy, silky smooth, and SO. GOOD.
  • Can easily be made vegan.
  • Naturally gluten-free.
  • Perfect for holiday’s or weeknight dinners!
bowl of mashed potatoes with spoon inside on wood board with flowers, plate of roasted garlic, and glass of wine around. Plates, bowl, tan napkin, and vase on marble surface around wood board.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Garlic
  • Olive Oil
  • Yukon Gold Potatoes
  • Sour Cream
  • Salt and Pepper
potatoes, sour cream, olive oil, three heads of garlic, salt, and pepper on marble surface.

How To Make Roasted Garlic and Sour Cream Mashed Potatoes

Step 1: Roast garlic

Cut tops off whole heads of garlic. Drizzle each with 1½ teaspoons olive oil. and wrap in foil.

Bake for 1 hour, or until garlic is cooked through.

roasted garlic on tinfoil.

Step 2: Cook potatoes

While the garlic is roasting, peel and chop potatoes. Rinse and place in a 6 quart stockpot. Add water to about 1 inch above potatoes. Bring to a boil. Reduce heat and cook until tender, about 20 minutes. Drain.

Step 3: Mash potatoes

Use a potato ricer to crush potatoes into the stockpot, or a large bowl.

mashed potatoes in large stock pot.

Step 4: Mix

Squeeze the garlic out of its skin into the potatoes and add the sour cream. Using a hand mixer on low speed, mix until thoroughly combined. Season with salt and pepper.

How To Store

Once this is made, you can store the potatoes in an airtight container and keep in the fridge for 2-4 days. You can also freeze them in a freezer safe container for 2-3 months!

Substitutions

  • We used Yukon Gold potatoes, but you can really use any potato that you like! Just make sure to not use a baking potato like Russet, as it will not work as well.
  • To make this recipe vegan, you can use your favorite vegan sour cream or vegan heavy cream.
close up of mashed potatoes in large bowl on wood board with flowers, two spoons, glass of white wine, and plate of roasted garlic beside.

Expert Tips

  • The smaller you chop the potatoes, the faster they will cook!
  • You can use a potato masher, but a potato ricer makes for a smoother mixture.
  • For the best texture, it’s best to use a hand mixer to mix these potatoes, as it helps evenly distribute the garlic.
  • This recipe can be made a day in advance.

When you make these Roasted Garlic and Sour Cream Mashed Potatoes, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

mashed potatoes in large bowl on wood board with flowers, two spoons, and pod of roasted garlic beside, and a glass of wine.

Roasted Garlic and Sour Cream Mashed Potatoes

Traci
Tangy, garlicky, silky smooth, and so delicious. That's the perfect way to describe these Roasted Garlic and Sour Cream Mashed Potatoes! It's the perfect side dish to have this holiday season. So. GOOD.
5 from 1 vote
Prep Time 35 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 55 mins
Course Sides
Cuisine American
Servings 20
Calories 148 kcal

Ingredients
 

  • 3 heads garlic
  • Tablespoons olive oil, divided
  • 5 pounds gold potatoes
  • 2 cups sour cream
  • salt and pepper, to taste

Instructions

  • Heat oven to 350 °F.
  • Cut tops off whole heads of garlic.
  • Drizzle each with 1½ teaspoons olive oil.
  • Wrap in foil.
  • Bake for 1 hour, or until garlic is cooked through.
  • While garlic is roasting, peel and chop potatoes.
  • Rinse and place in a 6 quart stockpot.
  • Add water to about 1 inch above potatoes.
  • Add salt, as desired.
  • Bring to a boil.
  • Reduce heat and cook until tender, about 20 minutes.
  • Drain potatoes.
  • Use a potato ricer to crush potatoes into the stockpot, or a large bowl.
  • Squeeze garlic out of its skin into the potatoes.
  • Add sour cream.
  • Use a hand mixer to combine.
  • Season to taste with salt and pepper.

Notes

Substitutions:
  • We used Yukon Gold potatoes, but you can really use any potato that you like! Just make sure to not use a baking potato like Russet, as it will not work as well.
  • To make this recipe vegan, you can use your favorite vegan sour cream or vegan heavy cream.
 
Expert Tips:
  • The smaller you chop the potatoes, the faster they will cook!
  • You can use a potato masher, but a potato ricer makes for a smoother mixture.
  • For the best texture, it’s best to use a hand mixer to mix these potatoes, as it helps evenly distribute the garlic.
  • This recipe can be made a day in advance.

Nutrition

Serving: 0.5cupCalories: 148kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 15mgPotassium: 523mgFiber: 3gSugar: 2gVitamin A: 146IUVitamin C: 24mgCalcium: 44mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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