Recipe

Creative Garlic Mashed Potatoes

Creamy, garlicky mashed potatoes with Greek yogurt, olive oil, and roasted garlic for big flavor that still feels lighter and bright.

By Matt Campbell

•

4.8

Bowl of creamy garlic mashed potatoes topped with roasted garlic and chopped chives

Jump to Recipe

Mashed potatoes have two jobs: be cozy and taste like you actually cared. This version does both, but keeps things a little lighter with Greek yogurt, good olive oil, and a full head of roasted garlic that turns sweet and mellow in the oven.

It is still the bowl you want to hover over with a spoon. Just with brighter flavor, less heaviness, and a few small tricks that make the texture extra plush. We are going for creamy, not gluey, with crisp edges nowhere in sight because this is mashed potato land.

Garlic bulbs wrapped in foil on a baking sheet

Why It Works

Roasted garlic gives big flavor without raw bite. It turns nutty, sweet, and mellow, so you can use a lot with confidence.
Yukon Gold potatoes mash smooth and buttery. They are the low-drama potato that makes you look talented.
Greek yogurt plus olive oil creates creaminess with a little tang that wakes everything up. It tastes rich, not weighed down.
Warm your liquids before mixing. Cold dairy can cool the potatoes down quickly and make them feel firmer or a little gummier.
Gentle mixing keeps the mash fluffy. Overworking potatoes is how you end up with paste.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool leftovers quickly and refrigerate within 2 hours. Store in an airtight container for up to 3 to 4 days.
Freezer: Freeze in a flat layer in a freezer bag or container for up to 2 months (best within 1 month for peak texture). Thaw overnight in the fridge for best results.
Reheat on the stove: Add a splash of milk or broth, cover, and warm on low, stirring gently until creamy again.
Reheat in the microwave: Cover, heat in 45-second bursts, and stir between rounds. Add a little liquid if it looks tight.
Texture fix: If the potatoes seem dry, stir in 1 tablespoon olive oil or yogurt at the end. Taste, then salt.

Bonus move: spread leftovers into a buttered baking dish, dot with a little olive oil, and bake until hot with a lightly browned top. It is mashed potatoes with a glow up.

Common Questions

Are garlic mashed potatoes healthy?

They can be. This recipe keeps things lighter by leaning on roasted garlic, olive oil, and Greek yogurt instead of a heavy amount of butter and cream. You still get a creamy texture, just with a brighter finish.

Can I make these dairy free?

Yes. Swap the Greek yogurt for an unsweetened, plain dairy-free yogurt or more olive oil, and use warm unsweetened oat milk or almond milk. Add a squeeze of lemon at the end if you miss the tang.

How do I stop mashed potatoes from getting gluey?

Use the right potato (Yukon Gold is great), drain them well, and mash gently. Avoid high-speed mixing like a blender or food processor. A potato masher or ricer is your best friend.

Can I roast garlic ahead of time?

Absolutely. Roast a few heads at once, squeeze the cloves into a small container, and refrigerate for up to 5 days. It is a weeknight cheat code.

What if I do not have a ricer?

No problem. A regular potato masher works. Just mash while the potatoes are hot, then fold in warm liquids. Keep stirring to a minimum once they are smooth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot with lid
Colander
Baking sheet
Foil
Potato masher or potato ricer
Small saucepan or microwave-safe measuring cup for warming milk
Rubber spatula or wooden spoon

I used to make garlic mashed potatoes like I was trying to prove something. More butter, more cream, more everything, and then I would take two bites and feel like I needed a nap. This version happened on a weeknight when I wanted the comfort but not the food coma. Roasted garlic did the heavy lifting, Greek yogurt brought a little tang, and suddenly the whole bowl tasted brighter. Now it is my go-to when I want mashed potatoes that feel like a hug, not a weighted blanket.

Creative Garlic Mashed Potatoes

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 60 minutes

Servings 6

Ingredients

1 large head garlic
2 pounds Yukon Gold potatoes, cut into 2-inch chunks (peeled if you want ultra smooth, or leave skins on for rustic)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 cup whole milk, warmed (or low fat milk)
1/2 cup plain Greek yogurt (2% or whole), at room temperature
3 tablespoons extra virgin olive oil, plus more for serving
2 tablespoons unsalted butter (optional, but great)
1/4 teaspoon black pepper
2 tablespoons chopped chives or scallions (optional)
1 teaspoon lemon zest or 1 teaspoon lemon juice (optional, for brightness)

Optional add ins for the creative twist:

2 tablespoons finely grated Parmesan
1 to 2 teaspoons white miso (salty, savory depth)
Pinch of smoked paprika on top

Instructions

Roast the garlic: Heat oven to 400°F. Take the 1 head of garlic and slice the top off to expose the cloves. Place on foil, drizzle with 1 teaspoon olive oil, wrap, and roast 30 to 40 minutes until soft and golden. Let it cool 5 to 10 minutes, then squeeze the cloves out into a small bowl.
Start the potatoes at the right time: Once the garlic has been roasting for about 15 to 20 minutes, start the potatoes so everything finishes hot and together.
Cook the potatoes: Add potato chunks to a large pot and cover with cold water by about 1 inch (cold water helps them cook evenly). Add 1 1/2 teaspoons kosher salt. Bring to a boil, then reduce to a lively simmer. Cook 12 to 15 minutes until very tender when pierced.
Drain and dry: Drain well, then return potatoes to the hot pot. Set over low heat for 1 minute, shaking occasionally, to steam off excess water. This helps prevent watery mash.
Warm the milk (and take the chill off the yogurt): Warm the milk until steaming but not boiling. If your Greek yogurt is cold from the fridge, either let it sit at room temperature while you cook or whisk it into the warm milk in a measuring cup so it does not cool the potatoes down.
Mash: Mash potatoes with a masher or pass through a ricer back into the pot. Add the roasted garlic (use all the cloves, about 8 to 12 depending on size, or to taste) and mash it in.
Make it creamy: Pour in the warm milk first and stir just until absorbed. Then add Greek yogurt, olive oil, butter (if using), and black pepper. Fold gently until smooth and fluffy. Add chives and lemon zest or juice if using.
Creative add ins (optional): Off heat, fold in Parmesan. If using miso, start with 1 teaspoon, then taste before adding more. It is salty, so you may want less added salt.
Taste and season: Potatoes love salt. Add more a pinch at a time until the flavor pops.
Serve: Spoon into a bowl, drizzle with a little olive oil, and top with extra chives or a pinch of smoked paprika if you are feeling fancy.

Mashed potatoes being stirred in a pot with steam rising

Nutrition information is estimated.

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