Roasted Garlic Mashed Potato Bake
Garlic Potato Bake
Creamy mashed potatoes folded with roasted garlic, butter, sour cream, and Parmesan, then baked until the top turns crisp and golden.
This roasted garlic mashed potato bake turns a familiar side into a make-ahead casserole with a tender center and a lightly crisp surface. Roasting the garlic first makes it sweet and mellow, so the potatoes taste deeply savory without the sharp bite of raw garlic.
Yukon Gold potatoes give the bake a naturally buttery texture, while a little sour cream and warm milk keep the mash soft enough to spoon into the baking dish. Parmesan and a thin layer of buttered panko form a golden top that contrasts with the creamy potatoes underneath.
The dish works well for holiday meals, Sunday roasts, and simple dinners where the oven is already on. It can be assembled earlier in the day, refrigerated, and baked just before serving; add a few extra minutes in the oven if it starts cold.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F. Slice the tops from the garlic heads, set them on foil, drizzle with olive oil, wrap tightly, and roast for 40 minutes until the cloves are soft and golden.
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2
Meanwhile, place the potatoes in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Cook for 18 to 22 minutes, until the chunks break easily when pierced.
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3
Drain the potatoes well and return them to the hot pot for 2 minutes, shaking the pot gently so excess steam evaporates.
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4
Reduce the oven to 375°F. Squeeze the roasted garlic cloves into the potatoes, then mash until mostly smooth.
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5
Stir in the warm milk, 4 tablespoons butter, sour cream, 1/2 cup Parmesan, black pepper, and the remaining 1 teaspoon salt until the mash is creamy but not gluey.
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6
Spoon the potatoes into a buttered 2-quart baking dish and smooth the top with shallow swirls so the ridges can brown.
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7
Melt the remaining 2 tablespoons butter and toss with the panko and remaining 1/4 cup Parmesan. Scatter the mixture evenly over the potatoes.
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8
Bake for 25 to 30 minutes, until the edges bubble and the topping is crisp and golden. Rest for 10 minutes, then finish with chives and serve warm.
Ingredients
- garlic heads:2
- olive oil:2 tsp
- Yukon Gold potatoes, peeled and cut into chunks:3 lb
- kosher salt:2 tsp
- whole milk, warmed:3/4 cup
- unsalted butter, divided:6 tbsp
- sour cream:1/2 cup
- grated Parmesan cheese:3/4 cup
- black pepper:1/2 tsp
- panko breadcrumbs:1/2 cup
- chopped fresh chives:2 tbsp
Tips & Notes
- For the smoothest texture, mash the potatoes while they are still hot and add the milk warm rather than cold.
- If assembling ahead, cover and refrigerate the potato mixture before adding the panko topping; add the topping just before baking.
- Russet potatoes can be used, but the bake will be fluffier and slightly less buttery than with Yukon Gold potatoes.
