Roasted garlic takes these fluffy mashed potatoes to a whole new level of deliciousness. Its sweet, mellow flavor adds a rich depth that transforms this classic side into something truly special.
Roasted garlic takes these fluffy mashed potatoes to a whole new level of deliciousness. Its sweet, mellow flavor adds a rich depth that transforms this classic side into something truly special.
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Ingredients
- 2 lbs Yukon Gold Potatoes or any starchy potatoes
- 3-4 heads of garlic
- 2.5 oz butter, at room temperature
- 1 cup heavy cream or half and half
- 3 tablespoon olive oil
- Salt and pepper, to taste
How to make Roasted Garlic Mashed Potatoes
Step 1: Roast the Garlic
Cut the tops off the garlic heads, just enough to expose the cloves. Place the garlic heads, with the cut side facing up in a baking dish. Drizzle 1 tablespoon of olive oil over each garlic head, ensuring the surface is well-coated. Season lightly with salt, cover the baking dish with the foil. Place the garlic in a cold oven and roast at 350°F (180°C) for 60 minutes. Once done, squeeze the softened garlic paste onto a plate and mash with a fork, making sure there are no bits of skin left.
Step 2: Cook the Potatoes (Stovetop or Instant Pot)
Place the potatoes, unpeeled, into a saucepan and cover with cold water. Bring to a boil and cook for about 30 minutes, or until tender (be careful not to overcook them—they should be soft, but not falling apart).
You can also cook the potatoes in an Instant Pot. Here's the recipe: Instant Pot Potatoes
Step 3: Prepare the Sauce
In a small saucepan, combine the cream and butter, heating over low to medium heat until just simmering and the butter has melted - do not let it boil. Add the mashed garlic and whisk until well combined.
Step 4: Mash the Potatoes
Drain the potatoes and let them cool for a few minutes until they’re cool enough to peel. Now, add peeled potatoes into a ricer. While you can use a potato masher, it won’t give you the same smooth texture. Press the potatoes through the ricer directly into a heated bowl, or you can return them to the same saucepan if it’s still warm.
Step 5: Combine
To the mashed potatoes, add the hot cream, butter, and roasted garlic mixture, and season with salt and pepper.
Step 6: Serve
Whisk the potato mash with a wooden spoon or fork. Taste and adjust the seasoning, adding more salt if necessary. Serve immediately.
Expert Tips
- To make perfect mashed potatoes, it all starts with choosing the right potatoes. Opt for the starchiest variety you can find. I like to use Yukon Gold potatoes or red potatoes for this recipe.
- Always mash them while they’re still hot from cooking, and warming up your mixing bowl beforehand helps too. Avoid using any electric gadgets like blenders, as they’ll turn your potatoes into a sticky mess. Instead, stick with a wooden spoon or a fork - this will fluff up the potatoes and prevent them from releasing too much starch, which can make them gummy. If you have a potato ricer, it’s a great tool to create extra light, fluffy potatoes and remove any lumps.
- For the garlic, I use three to four heads because roasting garlic brings out its sweetness and reduces its sharpness. But if you’re not a huge fan of garlic, two heads will still give you a lovely flavor.
More Sides Recipes
- Jiffy Mexican Cornbread
- Apple Cranberry Chutney
- Roasted Red Pepper Tomato Soup with fresh tomatoes
- Cranberry Jalapeno Dip
- Crescent Rolls Recipe
Roasted Garlic Mashed Potatoes
Equipment
Ingredients
- 2 lbs Yukon Gold Potatoes or any starchy potatoes
- 3-4 heads of garlic
- 2.5 oz butter at room temperature
- 1 cup heavy cream or half and half
- 3 tablespoon olive oil
- Salt and pepper to taste
Instructions
Step 1: Roast the Garlic
- Cut the tops off the garlic heads, just enough to expose the cloves. Place the garlic heads, with the cut side facing up in a baking dish. Drizzle 1 tablespoon of olive oil over each garlic head, ensuring the surface is well-coated. Season lightly with salt, cover the baking dish with the foil. Place the garlic in a cold oven and roast at 350°F (180°C) for 60 minutes. Once done, squeeze the softened garlic paste onto a plate and mash with a fork, making sure there are no bits of skin left.
Step 2: Cook the Potatoes (Stovetop or Instant Pot)
- Place the potatoes, unpeeled, into a saucepan and cover with cold water. Bring to a boil and cook for about 30 minutes, or until tender (be careful not to overcook them—they should be soft, but not falling apart).
- You can also cook the potatoes in an Instant Pot. Here's the recipe: Instant Pot Potatoes
Step 3: Prepare the Mixture
- In a small saucepan, combine the cream and butter, heating over low to medium heat until just simmering and the butter has melted - do not let it boil. Add the mashed garlic and whisk until well combined.
Step 4: Mash the Potatoes
- Drain the potatoes and let them cool for a few minutes until they’re cool enough to peel. Now, add peeled potatoes into a ricer. While you can use a potato masher, it won’t give you the same smooth texture. Press the potatoes through the ricer directly into a heated bowl, or you can return them to the same saucepan if it’s still warm.
Step 5: Combine
- To the mashed potatoes, add the hot cream, butter, and roasted garlic mixture, and season with salt and pepper.
Step 6: Serve
- Whisk the potato mash with a wooden spoon or fork. Taste and adjust the seasoning, adding more salt if necessary. Serve immediately.
Notes
- To make perfect mashed potatoes, it all starts with choosing the right potatoes. Opt for the starchiest variety you can find. I like to use Yukon Gold potatoes or red potatoes for this recipe.
- Always mash them while they’re still hot from cooking, and warming up your mixing bowl beforehand helps too. Avoid using any electric gadgets like blenders, as they’ll turn your potatoes into a sticky mess. Instead, stick with a wooden spoon or a fork - this will fluff up the potatoes and prevent them from releasing too much starch, which can make them gummy. If you have a potato ricer, it’s a great tool to create extra light, fluffy potatoes and remove any lumps.
- For the garlic, I use three to four heads because roasting garlic brings out its sweetness and reduces its sharpness. But if you’re not a huge fan of garlic, two heads will still give you a lovely flavor.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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