Roasted Garlic Mashed Potatoes
Elevate classic mashed potatoes with soft, sweet roasted garlic! Ultra-creamy, buttery, and easy to make for weeknight dinners or holiday spreads.
Ingredients
Roasted Garlic
- 1 head of garlic
- ¼ cup olive oil
Mashed Potatoes
- 2 pounds russet potatoes peeled and cut into 2-inch chunks
- 4 tablespoons butter
- 3 ounces milk
- 3 ounces heavy cream
- salt to taste
- pepper to taste
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- For the roasted garlic: Preheat your oven to 400°F.
- Slice off the top of the head of garlic to expose the individual cloves. Place a sheet of aluminum foil inside a small oven-safe dish or ramekin. Place the garlic in the center, pour over the ¼ cup of olive oil, and wrap the foil tightly around it.
- Bake for 40 minutes, or until the cloves are soft and golden brown. Remove from the oven and let cool slightly.
- For the mashed potatoes: While the garlic roasts, place the peeled, cut potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 15 to 20 minutes, or until easily pierced with a fork. Drain completely and return the hot potatoes to the pot.
- Use a potato masher to mash the potatoes in the pot until smooth and free of large lumps.
- Squeeze the cooled roasted garlic cloves out of their skins onto a cutting board. Use a fork or knife to mash the cloves into a smooth paste.
- Add the smashed garlic paste, butter, heavy cream, and milk into the pot with the potatoes. Place the pot over low heat briefly just to warm the liquids and melt the butter. Stir well until rich, smooth, and creamy. Season to taste with salt and freshly ground black pepper. Enjoy!
Notes
- If you prefer a milder garlic flavor, start by mixing in 3 to 4 smashed cloves, taste, and add more as desired.
- Don't throw away the olive oil remaining in the foil after roasting! Save that garlic-infused oil to brush over bread or drizzle over grilled meats.
- Reheat in the microwave covered with a damp paper towel to retain moisture, or on the stovetop over low heat with a splash of milk or a pad of butter.
Nutrition
Calories: 274kcalCarbohydrates: 28gProtein: 4gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 22mgSodium: 73mgPotassium: 654mgFiber: 2gSugar: 2gVitamin A: 258IUVitamin C: 9mgCalcium: 39mgIron: 1mg
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