These creamy, garlicky mashed potatoes skip the boiling step and use the air fryer to develop a rich, roasted flavor. Roasting garlic alongside the potatoes mellows and sweetens it, taking this classic side dish to the next level.
Mashed potatoes are a timeless side that pairs with nearly anything. Instead of boiling, roasting the potatoes in the air fryer intensifies their flavor and creates a slightly nutty note that plain boiled potatoes lack. This method is also convenient for holidays or busy weeknights: you can roast the potatoes ahead of time, then finish and mash when you’re ready to serve.
This recipe contains simple ingredients and straightforward steps so it’s easy to make any night of the week or ahead for entertaining.
Why You’ll Love This Recipe:
- Simple ingredients you likely already have in the kitchen.
- Low prep: roast with the skins on, then peel after cooling if you prefer smooth mashed potatoes.
- Flexible: adapt the roasting or mashing method to suit your equipment and texture preferences.
Let’s Get Started! Here’s What You’ll Need:
Ingredients:
Potatoes: Yukon Golds are my choice for creaminess and flavor, but baby potatoes or red potatoes work well too.
Olive oil: A bit of oil and salt helps the potatoes roast evenly and seasons the garlic nicely. Avocado or vegetable oil can be substituted.
Garlic: Roast a whole head of garlic alongside the potatoes. Roasting softens and sweetens the garlic; if you don’t have fresh garlic, a pinch of garlic powder can be mixed in when mashing.
Butter: Adds richness—use salted or unsalted and adjust additional salt to taste.
Cream cheese & heavy cream: These provide a lush, creamy texture. Sour cream and milk can be used as alternatives if preferred.
Salt & pepper: Salt is used during roasting and again to taste after mashing. Freshly ground black pepper finishes the dish.
Equipment:
An air fryer is ideal, though a convection oven will achieve a similar result. You’ll also need aluminum foil for the garlic, a knife, a pan or crock pot for reheating and mashing, and a masher or hand mixer to finish the potatoes.
How To Make This:
Step 1: Prepare Potatoes & Garlic
Wash the potatoes and lightly coat them with oil and a pinch of salt. Arrange them in a single layer in the air fryer basket—crowded potatoes will take longer to roast. Trim the top off the garlic head, place it on a square of foil, drizzle with a little oil, cup the foil to create a pouch, and pinch closed so the oil stays in. Add the garlic packet to the air fryer along with the potatoes.
Step 2: Cook, Cool & Peel
Air fry at 350°F for roughly 30–45 minutes depending on potato size. Remove the garlic after about 30 minutes and test the potatoes with a fork; they should be tender all the way through. Allow the potatoes to cool enough to handle, then peel the skins—most will slip off easily. If you prefer a more rustic result, you can skip peeling and serve smashed potatoes with the skins on.
Step 3: Heat & Mash
Rewarm the peeled potatoes in a pan over medium heat or in a crock pot so the butter and cream cheese melt smoothly. Squeeze the roasted garlic from its skins into the pan with the potatoes. Add butter, cream cheese, heavy cream, and salt and pepper. Mash until you reach your preferred texture—light mashing for rustic lumps, or longer for silky smooth potatoes.
Step 4: Serve
Serve the mashed potatoes warm with an extra pat of butter on top and an optional sprinkle of chopped green onions or chives for color. Store leftovers in an airtight container in the refrigerator and reheat gently—either in the microwave in short bursts or on the stove with a splash of milk or cream to loosen the texture.
FAQs
Peeling is optional. Leaving skins on saves time and creates a heartier, “smashed” texture. If you keep the skins on, gold, red, or baby potatoes are best because their skins are thinner and less bitter than russets.
How do I reheat these mashed potatoes?
Microwaving in 30-second intervals is quickest. For best texture, reheat on the stovetop with a little water, milk, or cream to loosen them. A steam method in an Instant Pot (bowl on a rack over a cup of water, pressure cook briefly) also works well to keep them fluffy.
What else can I add?
Cheese (parmesan, cheddar), bacon bits, or fresh herbs like chives or parsley are great additions. Stirring in sour cream or additional butter will increase richness.
How can I use leftovers?
Leftover mashed potatoes make excellent potato balls or croquettes: form small balls, dip in beaten egg and panko, then bake or air fry until golden and heated through.
Recipe
Air Fryer Mashed Potatoes
Author: Anne Aslanides
Roasted in the air fryer with a head of garlic, these mashed potatoes have a rich roasted flavor and creamy texture—great for both weeknights and holidays.
Prep Time: 10 mins
Cook Time: 40 mins
Cooling: 10 mins
Total Time: 1 hr
Servings: 6
Calories: 359 kcal (estimate)
Ingredients
- 2.5 lb potatoes
- 1 head garlic
- 3 tbsp olive oil
- 4 tbsp butter
- 1/2 cup heavy cream
- 2 tbsp cream cheese
- 1 tsp salt (season to taste)
- 1/2 tsp black pepper (to taste)
Instructions
- Rinse potatoes and lightly coat with half of the olive oil and a pinch of salt. Place in the air fryer in a single layer.
- Trim the top of the garlic head, place it on foil, drizzle with the remaining oil, cup the foil and seal, then add the garlic packet to the air fryer with the potatoes.
- Air fry at 350°F for 30–45 minutes depending on potato size. Remove garlic after 30 minutes, and confirm potatoes are tender. Let cool enough to handle and remove skins if desired.
- Rewarm potatoes in a pan or crock pot. Squeeze roasted garlic into the potatoes, add butter, cream cheese, heavy cream, salt and pepper, and mash to your preferred texture. Serve warm.
Notes
To save time, leave skins on and serve as smashed potatoes—ideal with gold or red potatoes. For make-ahead, complete the roasting steps ahead of time and refrigerate the spuds and roasted garlic; finish by reheating and mashing when ready to serve.
Nutrition (estimate)
Calories: 359 kcal; Carbohydrates: 34 g; Protein: 5 g; Fat: 24 g; Saturated Fat: 11 g; Sodium: 480 mg; Potassium: 826 mg; Fiber: 4 g; Sugar: 2 g (values are estimates).
Enjoy!
I hope you love these air fryer mashed potatoes. If you try the recipe, consider leaving feedback or noting any variations you enjoyed—whether that’s extra cheese, bacon, or a different herb garnish. Potatoes are endlessly versatile, and this method brings out a deep, roasted flavor with minimal fuss.