Roasted Garlic Mashed Potatoes
These are creamy mashed potatoes made with a whole head of roasted garlic, butter, and cream. Roasting the garlic first makes it sweet and soft, which gives the potatoes a deep, nutty flavor.
Ingredients
- 2.5 lbs starchy potatoes (like Russets or Yukon Golds)
- 3/4 teaspoon Kosher salt (for boiling water)
- 1 whole head of garlic
- 2 1/2 teaspoons olive oil
- 6 tablespoons + 2 teaspoons unsalted butter
- 6 tablespoons + 2 teaspoons whole milk
- 6 tablespoons + 2 teaspoons heavy cream
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt (for seasoning, or to taste)
- 1 tablespoon fresh chives, chopped (optional)
Roast the Garlic
Set your oven to 390F.
Slice the top off the head of garlic, just enough to expose the tops of the cloves. Place it on a piece of aluminum foil, drizzle the exposed cloves with the olive oil, and wrap it up.
Roast for ~50 minutes, or until the head is soft to the touch. Let it cool until you can handle it.
You can do this step up to 3 days in advance; just store the roasted garlic in the fridge.
Cook the Potatoes
Peel the potatoes and cut them into large, equal-sized chunks. If the pieces are all different sizes, they won’t cook evenly.
Place the potato chunks in a large pot and cover them with cold water by at least an inch. Add the 3/4 teaspoon of kosher salt to the water.
Bring the pot to a boil, then reduce the heat to a simmer. Cook for ~20 minutes, or until the potatoes are fork-tender but not falling apart and mushy.
Drain the potatoes well in a colander and let them sit for about 10 minutes. This allows excess moisture to steam off, which is key to avoiding watery mashed potatoes.
Make the Mash
While the potatoes are steaming, melt the butter, milk, and cream in a small saucepan over low heat. You just want to warm it through, not boil it.
Squeeze the roasted garlic cloves out of their skins into the warm milk mixture. The cloves should be a soft paste. Mash them lightly with a fork and stir to combine.
Return the dry potatoes to the large pot. Mash them using a potato maser, ricer, or a large wooden spoon for a chunkier texture.
Avoid using a blender or electric mixer, as this will overwork the starch and turn the potatoes into a gummy, gluey paste.
Pour the warm, garlic-infused milk mixture into the potatoes. Fold everything together gently until just combined. Be careful not to overmix.
Season with the salt and pepper, taste, and adjust if necessary. Serve topped with the fresh chives.
Roasted Garlic Mashed Potatoes
Ingredients
- 2.5 lbs starchy potatoes like Russets or Yukon Golds
- 3/4 teaspoon Kosher salt for boiling water
- 1 whole head of garlic
- 2 1/2 teaspoons olive oil
- 6 tablespoons + 2 teaspoons unsalted butter
- 6 tablespoons + 2 teaspoons whole milk
- 6 tablespoons + 2 teaspoons heavy cream
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt for seasoning, or to taste
- 1 tablespoon fresh chives optional, chopped
Method
- Preheat oven to 390F.
- Slice top off garlic head, drizzle with olive oil, wrap in foil.
- Roast garlic for 50 minutes until soft. Let cool.
- Peel and chunk potatoes into equal sizes.
- Boil potatoes in salted water for 20 minutes until fork-tender.
- Drain potatoes and let steam off for 10 minutes.
- Warm butter, milk, and cream in saucepan.
- Squeeze roasted garlic into warm milk mixture and stir.
- Mash potatoes using masher or wooden spoon.
- Gently fold warm garlic milk into potatoes.
- Season with salt and pepper.
- Garnish with chopped chives if desired.
