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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:
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.
This post was originally published on November 3, 2021
I made these for Thanksgiving and everyone loved them so much I am about to make them for Christmas! I was wondering if I could use red potatoes, or would that change the consistency?
Hi Brittani,
Love to hear this recipe was enjoyed, thanks for making it and your comment!
Red potatoes will work, I personally wouldn’t use them though:)
Happy Holidays!🎄
I’m a so- so cook. These potatoes make me look so much better! 😆 I love sides I can make ahead of time. Sometimes that doesn’t equal fresh tasting and good when you finally reheat them. These potatoes are both. This is my new favorite way to make mashed potatoes. Thanks, Tieghan, for creating a great, easy-enough- for-an-average- cook-to-follow recipe.
Lori
Hey Lori,
Wonderful! I appreciate you making this recipe and your comment, love to hear it was enjoyed!🎄
Loved this last year but wanting to make beforehand this time around. How many days in advance? Possible to make on a Sunday and serve on Wed? Thanks so much
Thanks so much!
Yes, that will work, but I wouldn’t do it anymore day in advance than that.
Happy Holidays!
About how long does it take to reheat these on the stovetop? And do I need to let them come to room temp before putting on the stove? Thank you!
Hi Sarah,
You do not need to let these come to room temp:) I would say it takes about 15 minutes or so to reheat on the stove top. I hope you love this recipe!
I am wondering why if you make them immediately you use 1 1/2 c of the reserved milk but if you make them beforehand you only use 1/2 cup to heat them. I would think 1 cup difference would be significant
Hi Cindy,
If you are making them ahead of time you are making through step 6, so both recipes get 1 1/2 cups of the reserved cream. For make ahead, you will use an additional 1/2 cup. Please let me know if you have any other questions!
does it have to be salted butter? I only have unsalted, maybe I can add salt to it?
Hi Liz,
I would add 1/2 teaspoon of salt. I hope you love this recipe, please let me know if you have any other questions!
Thank you! Happy Thanksgiving- they taste amazing !
I made these last year for Thanksgiving and everyone said they were the best mashed potatoes they ever had! I will be making them again this year, thank you for this awesome recipe. I love that I can make them ahead and not have to worry about it on Thanksgiving day.
Hey Marcia,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
Have a great Thanksgiving!
I don’t like to peel my potatoes, because I like the nutrition that comes with them, and I like a little bit of a rustic feel to my potatoes as well. Do you think this recipe will stand up with the added texture?
Thanks-
Hey Susanne,
That would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try!
Happy Thanksgiving!
How far in advance can you make these?
Hi Luann,
You make these 2-3 days in advance. I hope you love this recipe!
Happy Thanksgiving!
I’m making this recipe ahead of time for 20 people at Thanksgiving. My question is:
after refrigerating the prepared potatoes 1-3 days ahead of time, do I still add just 1/2 cup of cream or milk over all the potatoes along with 2 Tbsp of butter (no stirring)? Since I’ll probably need 2 large pans, do I add 1/2 cup of milk/cream & 2 Tbsp. butter per pan?
Mashed potatoes are a big deal for this family/friends!
Thank You!!
Hi Pam,
Yes, that is correct:) You will want 1/2 cup of milk/cream plus the butter for each pan.
I hope this helps! Happy Thanksgiving!
Quick question. The recipe says to reserve the cream after you drain the potatoes, but the potatoes cook in combination of milk and heavy cream. Am I reserving the milk and cream that the potatoes cooked in or use a separate amount of cream to add?
Hi Kendra,
You are reserving the milk and cream that the potatoes cooked in:)
Please let me know if you have any other questions!
I’m wondering about making these far in advance and freezing them, then thawing and reheating for Thanksgiving. Any tips on how best to freeze them or warnings? Thanks
Hey Olivia,
I think that would be okay for you to do! You could also follow any of the make ahead instructions above for best turn out. I hope you love the recipe!
Any chance you’ve ever tried used a milk substitute like oat milk? My son is dairy free and nut free and trying to fine a yummy creamy mashed potato recipe feels impossible!
Hi Channing,
I haven’t personally tested this, but I know other readers have used non-dairy milks with success. I hope you love this recipe!
Could I use all whole milk instead of any heavy cream? And is it ok if I just use a regular masher vs a ricer?
Hi Christina,
Yes, both of this are just fine for you to do. I hope you love this recipe! Happy Sunday!
Cannot print recipe.
Hi David,
Sorry to hear you are having issues printing the recipe, I just tried myself and printed without any issues. Can you try again? xx