Description
Creamy and flavorful roasted garlic mashed potatoes, made with russet or Yukon Gold potatoes, roasted garlic, butter, and cream for the perfect savory side dish. This recipe delivers irresistibly smooth, rich, and aromatic mashed potatoes that pair well with almost any main course.
Ingredients
Units
Scale
For the Roasted Garlic
- 1 head of garlic
- 1 tablespoon extra virgin olive oil
For the Mashed Potatoes
- 2 pounds potatoes, russet or Yukon Gold, peeled and cut into 1-inch chunks
- Salt, for boiling water and seasoning
- 1/3 cup heavy cream, or evaporated milk
- 4 tablespoons salted butter, melted
- Salt and freshly cracked black pepper, to taste
Instructions
- Prepare and Roast the Garlic: Preheat your oven to 400°F (200°C). Remove any loose, papery outer layers from the head of garlic, keeping the head intact. Slice off the top 1/4 inch to expose the tops of the cloves. Generously coat the entire head of garlic in olive oil and wrap it in foil. Place in the oven and bake for 35 to 40 minutes. Check to see if the cloves are soft and starting to brown. If not, return to the oven for another 10 minutes until the garlic is soft and caramelized. Let the roasted garlic cool.
- Boil the Potatoes: While the garlic is roasting or cooling, bring a large stock pot of salted water to a boil. Add the peeled and chopped potatoes. Boil for about 15 minutes, until the potatoes are fork-tender.
- Dry the Potatoes: Drain the boiled potatoes and return them to the stove over low heat for 1 to 2 minutes to help remove excess moisture. This ensures the mashed potatoes will be extra creamy instead of watery.
- Mash and Mix: Squeeze the roasted garlic cloves out of their skins directly into the potatoes. Add the heavy cream (or evaporated milk) and melted salted butter. Mash everything together until the desired creamy consistency is achieved. Discard the leftover garlic skins.
- Season and Serve: Taste the mashed potatoes and adjust the seasoning with additional salt and freshly cracked black pepper as needed. Serve hot.
Notes
- Storing: Allow mashed potatoes to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: For individual portions, reheat in the microwave for 30-second intervals, stirring between each interval. For larger portions, reheat in the oven with foil loosely tented over the top until warmed through.
- The step of drying the potatoes briefly over low heat is key to extra-creamy mashed potatoes, as it helps remove excess moisture.
- Both russet and Yukon Gold potatoes work well for this recipe; Yukon Gold will give a more buttery flavor and creamier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 73 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
