Roasted Garlic Mashed Potatoes
Fluffy potatoes combined with mellow roasted garlic create a creamy, comforting side dish perfect for any meal.
Ingredients
Main ingredients
- 2 lbs Potatoes, preferably Yukon Gold or russet Yukon Gold creates buttery texture; russet is fluffier.
- 1 bulb Whole garlic bulb Roasted for mellow flavor.
- 4 tbsp Butter Can be adjusted for creaminess.
- 1/2 cup Milk, heavy cream, or half-and-half Warm before mixing to keep potatoes hot.
- 2 tbsp Olive oil For roasting garlic.
- 1 tsp Salt For boiling water and seasoning.
- 1/2 tsp Freshly ground black pepper To taste.
Optional additions
- 2 tbsp Chopped fresh parsley For garnish.
- 2 tbsp Chives Optional for flavor.
- 1/4 cup Grated Parmesan For cheesy variation.
- 1/4 cup Sour cream For creaminess.
- 1/4 cup Cream cheese For a richer texture.
Instructions
Preparation
- Heat the oven to 400°F (200°C). Slice the top from the garlic bulbs to expose the cloves, drizzle with olive oil, wrap in foil, and roast until soft.
- Peel and chop the potatoes into evenly sized chunks. Place in a large pot and cover with cold, salted water.
Cooking
- Bring the water to a gentle boil and cook the potatoes until fork-tender. Drain thoroughly.
- While the potatoes cook, warm the butter and milk/cream gently in a small saucepan; do not boil.
Mashing
- Return the drained potatoes to the pot. Squeeze the roasted garlic from its skin and add to the potatoes.
- Mash everything together, adding the warm butter and milk mixture gradually until desired consistency is reached. Season with salt and black pepper.
- Taste and adjust seasoning. Garnish with herbs, a pat of butter, or olive oil before serving.
Notes
Leftover mashed potatoes can be refrigerated for 3-4 days or frozen for up to 1 month. Reheat with a splash of milk or cream.