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 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.
Notes
Avoid using blender or electric mixer to prevent gummy texture.