Roasted Garlic Cheesy Mashed Potatoes

Roasted Garlic Cheesy Mashed Potatoes are a flavorful take on a classic side dish. I like potatoes in any and all forms. Mashed potatoes are up there on my comfort food favorites. Add in more of my favorite ingredients like sweet roasted garlic and melty cheese, and I’m all in! These are not only a delicious Thanksgiving side, but a great side dish for any meal.

Here’s what you need:

  • potatoes (russet or yukon gold)
  • 1 bulb roasted garlic
  • butter
  • cream cheese
  • milk
  • grated fontina cheese
  • salt & pepper
  • chives or parsley for garnish

I love using cream cheese in mashed potatoes. It adds a level of creaminess and tang. You could certainly use sour cream as well if that is what you have on hand. Any milk variety works too. I’ve used non-dairy milks, half and half, or even skim milk.

If you want super smooth potatoes (aka no lumps) use a hand mixer with beaters to whip them up. I don’t mind a little texture in mine, so I usually just use a masher, and they get pretty close to smooth that way. These also can be made ahead and frozen. Just thaw and re-heat. They may seem soupy as they thaw, but they will thicken right back up when heated.

A tip for keeping potatoes warm on a stove without burning and sticking to the bottom: a water bath. Add about 1-inch of water to a shallow pot, place the pot of potatoes in the water bath, and keep the burner on low. This will keep the potatoes warm without sticking.

Hope you try these Roasted Garlic Cheesy Mashed Potatoes! Pair them with your holiday meals, or try them with my all-time most popular recipe, Easy Mini Meatloaf Muffins.

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Roasted Garlic Cheesy Mashed Potatoes

Creamy, dreamy, cheesy mashers. The perfect side to almost anything!

Total Time 50 minutes
Servings 6
Author Laura Doerr


  • 1 bulb garlic
  • Drizzle of olive oil
  • 4 lbs potatoes, russets or Yukon gold
  • 1/2 cup milk, or half & half
  • 1 stick unsalted butter melted
  • 5 oz cream cheese
  • 2 cups fontina cheese shredded
  • 1/2 tbsp kosher salt see notes
  • 1 tsp black pepper
  • Chives or parsley for garnish


  1. Preheat oven to 425°. Slice top off of whole garlic bulb, exposing the cloves. Not the bottom holding all the cloves together. Remove as much of the outer paper as possible. Place on a sheet of foil. Drizzle with olive oil, and a pinch of salt and pepper. Wrap in foil, and roast in oven for 40 minutes.

  2. While the garlic is roasting, peel the potatoes, and cut them into uniform sized chunks. About 1½-inch cubes. Add them to a large pot, such as a Dutch oven. Cover them in cold water. Bring to a boil, reduce heat and simmer on medium for about 10-15 minutes, or until fork tender. Time will vary based on how big/small the chunks are. Test with fork. Drain water, and put the pot of potatoes back over low heat.

  3. Add in milk, melted butter, cream cheese, and shredded Fontina. Squeeze roasted garlic cloves out of the bulb, into the potatoes. Mash with a potato masher. If you want super smooth potatoes, use a hand mixer to whip until smooth. Add additional milk for desired consistency.

  4. Season with salt and pepper. Adjust seasoning to taste.

Recipe Notes

If using regular table salt, start with a couple teaspoons as it goes further than a coarse kosher salt. Taste and adjust accordingly. Seasoned salt is a tasty option too.

Any shredded cheese would work, but Fontina is a mild, creamy, good melting cheese. Other favorites would be Gouda or Monterey Jack.

If you’re an ultra garlic lover like me you could add TWO bulbs of roasted garlic, or add in some garlic powder.

These can be frozen and re-heated. Potatoes may seem soupy at first, but will thicken right back up when heated through.

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