Description

This recipe for Roasted Garlic Mashed Potatoes combines the rich, caramelized flavor of roasted garlic with creamy, buttery mashed potatoes. Perfect as a comforting side dish, it uses simple ingredients to create a smooth, flavorful classic that pairs well with a variety of main courses.

Ingredients

Potatoes

2 pounds Yukon Gold or Russet potatoes

Roasted Garlic

1 bulb garlic
Olive oil for drizzling

Mashed Potato Mix

4 tbsp unsalted butter
1/2 cup heavy cream (or milk for a lighter version)
1 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)

Optional

1 tbsp fresh herbs (chopped chives, parsley, or thyme)

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Instructions

Prepare the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the bulb of garlic to expose the cloves, drizzle with olive oil, then wrap it tightly in aluminum foil. Roast in the oven for 30-35 minutes until the garlic is soft and caramelized.
Prepare the Potatoes: While the garlic is roasting, peel the potatoes and cut them into even chunks about 1-2 inches in size to ensure even cooking.
Boil the Potatoes: Place the chopped potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, approximately 15-20 minutes.
Drain the Potatoes: Once cooked, drain the potatoes thoroughly in a colander to remove all excess water.
Mash the Potatoes: Return the drained potatoes to the pot and mash with a potato masher or ricer until smooth and free of lumps.
Add the Ingredients: Squeeze the roasted garlic cloves from the skins directly into the mashed potatoes. Add the unsalted butter and heavy cream (or milk) to the mixture.
Mix and Season: Stir all ingredients well until fully combined. Season with salt and black pepper to taste.
Adjust Consistency: If you prefer a creamier texture, gradually add more cream or milk until the desired consistency is reached.
Finish and Serve: Fold in any optional fresh herbs like chopped chives, parsley, or thyme for added flavor. Transfer the mashed potatoes to a serving dish and enjoy immediately.

Notes

Choose Yukon Gold potatoes for a naturally buttery flavor and creamy texture, or Russet potatoes for fluffier results.
Roasting the garlic slowly in foil softens it, reducing sharpness and adding sweetness.
Use unsalted butter to better control seasoning levels.
Heavy cream will give richer potatoes, while milk is a lighter alternative.
Adding fresh herbs enhances aroma and freshness but is completely optional.
Make sure potatoes are cut evenly so they cook consistently.
Serve immediately for best texture; leftovers can be reheated gently with a splash of milk.