Make Ahead Roasted Garlic Mashed Potatoes
Prep time
Cook time
Total time
A classic side dish that feeds a crowd and can be made ahead of time. Great for holiday entertaining.
Recipe type: Side Dish
Cuisine: American
Serves: 12 servings
  • 1 head of garlic
  • 1 teaspoon olive oil
  • 6 pounds russet potatoes (about 7 large), peeled and cut into chunks
  • 1 cup sour cream (8-ounce container)
  • 8-ounce package cream cheese, softened to room temperature
  • 4 tablespoons butter, softened to room temperature
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Olive oil cooking spray
  1. Preheat the oven to 375 degrees.
  2. Place the head of garlic on a square of aluminum foil and drizzle over the olive oil. Wrap the foil around the garlic to fully encase it and place on a baking sheet. Bake on the bottom rack of the oven for 45 minutes. Set aside to cool.
  3. Place the potatoes in a large stock pot, cover with water, and bring to a boil. Reduce heat, cover the pot, and simmer for 20-25 minutes until the potatoes are tender.
  4. Unwrap the roasted garlic and squeeze the cloves out of their papery skin into a large mixing bowl. Mash them with the tines of a fork to a paste. Add the cooked potatoes (see notes #1), sour cream, cream cheese, and butter to the bowl. Sprinkle over the salt and pepper. Mash and mix the potatoes, thoroughly combining them with the other ingredients as you go (the residual heat of the potatoes will melt the butter and further soften the cream cheese so everything can be well mixed). If piping stars on top, set aside 2 cups of the mixture.
  5. Spray a large casserole dish with olive oil cooking spray and transfer the potato mixture to the dish. Fill a pastry bag, fitted with a large star tip, with the reserved potato mixture and pipe stars on the top layer if desired. Cover and store in the fridge.
  6. When ready to serve, bake at 350 degrees for 45-60 minutes until lightly golden brown on top and heated through.
Put the potatoes through a potato ricer for an extra smooth texture OR if you are piping stars on top, as unmashed chunks of potato will clog the star tip.
Nutrition Information
Serving size: approx. 1 cup, Calories: 353, Fat: 14g, Saturated fat: 8g, Unsaturated fat: 6g, Trans fat: 0g, Carbohydrates: 52g, Sugar: 1g, Sodium: 318mg, Fiber: 3g, Protein: 7g, Cholesterol: 41mg
Recipe by Queen of My Kitchen at