Description
This Roasted Garlic Mashed Potatoes recipe elevates traditional mashed potatoes with the rich, sweet flavor of slow-roasted garlic. Creamy, buttery, and perfectly seasoned, these potatoes make a comforting side dish ideal for any meal. Optional fresh herbs add a bright, fresh note to finish.
Ingredients
Scale
Potatoes and Garlic
- 2 pounds Potatoes (Yukon Gold or Russet)
- 1 bulb Garlic
Dairy and Seasonings
- 4 tbsp Butter (unsalted)
- 1/2 Cup Heavy Cream (or milk for a lighter version)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (to taste)
Optional
- 1 tbsp Fresh Herbs: chopped chives, parsley, or thyme
- Olive Oil for roasting garlic (approximately 1 tbsp)
Instructions
- Prepare the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes until the garlic is soft and caramelized.
- Prepare the Potatoes: While the garlic is roasting, peel and cut the potatoes into even 1-2 inch chunks to ensure even cooking.
- Boil the Potatoes: Place the potatoes in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Cook for about 15-20 minutes until the potatoes are fork-tender.
- Drain the Potatoes: Drain the cooked potatoes thoroughly in a colander to remove excess water.
- Mash the Potatoes: Return the drained potatoes to the pot and mash using a potato masher or ricer until smooth and lump-free.
- Add the Ingredients: Squeeze the roasted garlic cloves out of their skins and add them to the mashed potatoes. Add butter and heavy cream, then stir well to combine.
- Season and Adjust Consistency: Season with salt and black pepper to taste. If you prefer a creamier texture, gradually add more cream or milk until the desired consistency is reached.
- Finish and Serve: Fold in any optional fresh herbs for a burst of freshness, transfer the mashed potatoes to a serving dish, and enjoy while warm.
Notes
- Roasting garlic mellows its sharpness and adds sweetness, making it a great addition to mashed potatoes.
- Use Yukon Gold potatoes for a creamy texture or Russet for fluffier mashed potatoes.
- To make this dish lighter, substitute heavy cream with milk.
- Fresh herbs such as chives, parsley, or thyme complement the garlic flavor nicely but are optional.
- Be careful not to overboil potatoes to avoid waterlogging, which can result in runny mashed potatoes.
