Garlic Mashed Potatoes

The countdown is on, Christmas is almost here.  The malls are crowded, the grocery stores are hopping, Costco has every till open…and you’re on duty to make the Christmas feast. It’s all good, we’re here to help.  

The next few days are dedicated to making your Christmas meal amazing.  Gluten-free amazing. We will equip you with gluten-free options and none of your guests or family will know any different.  

Let’s start with the mashed potatoes.  Lol, remember the ones you’d try and gag down as a kid?! Let’s not continue this tradition.  This recipe for garlic mashed potatoes is so creamy and smooth, we promise it will  be passed around the table for seconds.

The ingredients are simple and you probably already have most of them in your fridge.  The only choice you’ll have to make is whether to roast the garlic separately or alongside your turkey (or whatever meat) is cooking in the roaster. We love to roast the whole cloves right alongside our meat cooking in the roaster.  Literally just drop the cloves from an entire head of garlic in beside.  Make sure you do take the peels off before cooking, but that’s it. The garlic gives whatever meat you’re roasting such an incredible rich flavor.  Don’t worry! We know an entire head sounds like a lot….but when roasted, garlic isn’t nearly as potent.

You can also roast the garlic separately if needed. In fact, full disclosure, we do this regularly in our homes for an appie option with crackers….but that’s another day. 
Once the garlic is roasted, whether separately or in the roaster with your main, you’re ready to add all the ingredients to your potatoes and mash away.

Garlic Mashed Potatoes

Recipe by cutcookingCourse: VegetableCuisine: CanadianDifficulty: Easy


Prep time


Cooking time



Add a little something extra to an already incredible side dish. These garlic mashed potatoes are creamy, rich with flavor and we promise you’ll be asking for seconds. There’s no need for gravy. The combination of roasted garlic, parmesan cheese and cream cheese is absolutely divine!


  • 8 cups boiled and mashed potatoes

  • 1 entire head of garlic roasted*

  • 2/3 cup grated parmesan cheese

  • 2/3 cup cream cheese

  • 2/3 cup milk

  • 1/2 cup butter

  • 1 tsp salt

  • 1/2 tsp parsley

  • *If roasting garlic separate, you will also need a small amount of Olive Oil. See recipe directions for more info.


  • We like to make these potatoes alongside a roasted turkey or chicken roasting the garlic alongside in the pan. You can do this simply by adding whole cloves of garlic right beside your meat.
  • However, if you would like to make this incredible side dish alongside something already not in the oven; you can roast your garlic separate.
  • To roast garlic separate, preheat oven to 375°F. Cut off the very tips of each garlic clove, leaving the head in tact. Set heads on aluminum foil. Pour a very small amount of olive oil over garlic. Wrap up aluminum foil around garlic making a ” bundle”. Set in the oven on baking sheet for approx 40 min or until garlic is soft.
  • Once potatoes are boiled and soft, drain water and mash with potato masher or hand blender.
  • Remove roasted garlic from head simply by scooping from peel of each clove. Add to mashed potatoes.
  • Combine potatoes with parmesan cheese, cream cheese, milk, butter and salt.
  • Mash well so ingredients look creamy and almost “whipped”. Top with parsley
  • Oh yummy! Mashed potatoes will never be the same,
    Stacey and Meg