Can I make these potatoes without a potato masher?

Absolutely! A fork works well for a more rustic texture. For ultra-smooth potatoes, you can use a potato ricer or even push them through a fine-mesh sieve. Just avoid food processors or blenders, which can make potatoes gluey.

My mashed potatoes seem too dry. How can I fix them?

Simply warm a bit more cream or butter and fold it in gradually until you reach your desired consistency. Remember that potatoes continue to absorb liquid as they sit, so they might need a little extra when reheating.

Can I use milk instead of cream in this recipe?

Yes, you can substitute milk, but the potatoes won't be quite as rich. Whole milk is preferable to skim. You could also use half-and-half as a middle-ground option. Whatever you do, avoid cold liquid – always warm it first!

How many cloves are in a head of garlic?

A typical head of garlic contains about 10-15 cloves, but don't worry about counting – you'll use the entire roasted head in this recipe for maximum flavor.

Roasted Garlic Mashed Potatoes Recipe

Description

Creamy, flavorful roasted garlic mashed potatoes made with buttery Yukon Gold or russet potatoes, elevated by the sweet, mellow taste of oven-roasted garlic. This easy side dish brings a gourmet touch to any meal, perfect for holidays or weeknights alike.

Ingredients

Units Scale

Main Ingredients

- 1 head of garlic
- 1 tablespoon extra virgin olive oil
- 2 pounds potatoes, russet or Yukon Gold, peeled and cut into 1 inch chunks
- Salt

For Mashing

1/3 cup heavy cream, or evaporated milk
4 tablespoons salted butter, melted
Salt and freshly cracked black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prep the Garlic: Preheat your oven to 400°F. Remove any loose, papery, outer layers from the head of garlic, keeping the cloves intact. Slice off the top 1/4 inch to expose the tops of the cloves.
Roast the Garlic: Drizzle the garlic head generously with olive oil and wrap it tightly in foil. Place the wrapped garlic in the oven and bake for 35–40 minutes. Check by carefully opening the foil; the cloves should feel soft and look golden brown. If needed, bake for an additional 10 minutes.
Cool the Garlic: Remove roasted garlic from the oven and let it cool until safe to handle.
Boil the Potatoes: While the garlic cools, bring a large stock pot of salted water to a boil. Add the potato chunks and cook for about 15 minutes or until they are fork-tender.
Dry the Potatoes: Drain the cooked potatoes and return them to the pot over low heat. Let them dry for 1 to 2 minutes, which helps remove excess moisture and keeps your mashed potatoes extra creamy.
Mash and Combine: Add heavy cream, melted salted butter, and squeeze the roasted garlic cloves directly into the potatoes. Mash everything together until you reach your preferred consistency. Discard the garlic skins.
Season and Serve: Taste the mashed potatoes and season with salt and freshly cracked black pepper as desired. Serve warm.

Notes

Storing: Cool mashed potatoes fully before transferring to an airtight container; refrigerate for up to 3-4 days.
Reheating: For individual portions, use the microwave in 30-second bursts, stirring in between. For a larger amount, reheat in the oven with foil loosely tented on top until heated through.
Texture Tip: Drying the potatoes for a minute or two after boiling ensures a creamier texture.
Substitute half-and-half or milk for heavy cream if desired for a lighter version.

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