Description
Creamy and flavorful Roasted Garlic Mashed Potatoes made with tender roasted garlic, buttery red potatoes, and rich cream. This comforting side dish combines the sweetness of slow-roasted garlic with smooth mashed potatoes, perfect for holiday meals or any cozy dinner.
Ingredients
Scale
Roasted Garlic
- 8 large heads of garlic
- 3 tablespoons extra virgin olive oil
Mashed Potatoes
- 6 pounds red potatoes, washed and cut into 2-inch chunks
- 1 cup (2 sticks / 227 g) unsalted butter
- 1 cup (238 g) heavy whipping cream
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
For Garnish (Optional)
- Melted butter
- Fresh parsley, chopped
Instructions
- Roast Garlic: Preheat oven to 400°F (200°C). Prepare a foil packet on a baking sheet. Peel the papery outer layer of the garlic bulbs, keeping the bulbs intact. Cut off the top ½ inch of each bulb to expose the cloves. Place the garlic heads, cut side up, on the foil. Drizzle with olive oil. Seal the foil packet and bake for 60-70 minutes, or until the cloves are soft and golden brown. Remove and let cool.
- Cook Potatoes: While the garlic roasts, place the cut potatoes in a large pot and cover them with water. Bring to a boil and cook for about 25 minutes or until the potatoes are fork-tender. Drain the water thoroughly.
- Mash Potatoes: Return the drained potatoes to the pot off the heat. Lightly mash them to start breaking the texture. Add unsalted butter and heavy whipping cream, then continue mashing until you achieve your desired creamy consistency.
- Prepare Roasted Garlic: Once garlic heads are cool enough to handle, squeeze out the soft roasted garlic cloves into a bowl and mash until smooth to create a creamy garlic paste.
- Combine and Season: Add the roasted garlic paste, kosher salt, and black pepper to the mashed potatoes. Mix thoroughly to evenly distribute the flavors.
- Serve: Transfer mashed potatoes to a serving dish. Optionally garnish with a drizzle of melted butter and sprinkle chopped fresh parsley on top. Serve warm and enjoy.
Notes
- Using red potatoes provides a creamy texture and naturally buttery flavor, but Yukon Gold can be a good substitute.
- Roasting garlic enhances its sweetness and reduces sharpness, giving a milder, caramelized flavor to the mash.
- Do not over mash the potatoes to avoid gluey texture; a few lumps are fine for a rustic feel.
- The recipe yields a large batch, ideal for gatherings or meal prep; leftovers store well refrigerated up to 3 days.
- For dairy-free variation, substitute butter and heavy cream with plant-based alternatives.
