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Easy Roasted Garlic and Chive Mashed Potatoes

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5 from 2 votes

Ingredients to make the best mashed potatoes: cream, sour cream and butter. Make them even better? Add roasted garlic and chives!

I learned from the best: my mom is the mashed potato queen! Whenever mashed potatoes were on the menu growing up, my sister and I would beg my mom to make her infamous mashed potatoes. I’d hover over her, eager to get a sample or two as she made her potato masterpiece! Her mashed potatoes were always so creamy, so flavorful, and so decadent – just the way the doctor ordered them!

Using my quick roasted garlic trick and a sprinkle of fresh chives adds a little extra something to make your taste buds go wild. Make them for the holidays and your guests might forget there’s other things on the table!

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Easy Roasted Garlic and Chive Mashed Potatoes

Ingredients to make the best mashed potatoes: cream, sour cream and butter.Make them even better? Add roasted garlic and chives!
5 from 2 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: American
Keyword: fall, winter
Servings: 5 servings
Calories: 539kcal
Author: Tastefully Grace


  • 3 pounds yellow or yukon gold potatoes peeled and cut into large chunks
  • 1 cup sour cream
  • 1 cup heavy cream
  • 3 tablespoons butter
  • 10 large garlic cloves roughly about a head of garlic, unpeeled
  • 1 teaspoon extra virgin olive oil
  • Handful of chives snipped
  • Salt & pepper


  • Boil peeled potato chunks in a large pot for 20-25 minutes until soft when poked with a fork.
  • While potatoes are boiling, place unpeeled garlic cloves in a skillet over medium-high heat. Let them toast in the skillet for 7 minutes. Flip them so the other sides toast for an additional 7 minutes. The garlic skins should be charred, and the insides should be relatively soft.
  • Let cloves cool, and then peel them! Add a dash of olive oil and mashed them with a fork.
  • Drain potatoes when soft and mash them with a potato masher to desired consistency (I like them quite smooth!). Add butter, sour cream, and heavy cream. Mix until combined. Add mashed garlic cloves, snipped chives, and a generous amount of salt and pepper. Mix again until combined.
  • Mashed potatoes are best served right away, but you can keep them in the pot (covered) on low heat until the rest of your dinner is ready! Stir occasionally.



  • Keep leftovers in the fridge, covered, for 4-5 days. Microwave or heat on the stove gently, until warm.


Serving: 1serving | Calories: 539kcal | Carbohydrates: 53g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 98mg | Potassium: 1275mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1202IU | Vitamin C: 56mg | Calcium: 123mg | Iron: 2mg
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