Description
This Roasted Garlic Mashed Potatoes recipe elevates the classic comfort food by incorporating sweet, mellow roasted garlic and creamy butter and cream for a rich, flavorful side dish. Perfect for holiday dinners or any cozy meal, these potatoes are fluffy, garlicky, and garnished with fresh parsley for a touch of color and freshness.
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
Garnish (Optional)
- Melted butter
- Fresh parsley, chopped
Instructions
- Roast Garlic: Preheat your oven to 400°F (200°C). Prepare a foil packet on a baking sheet. Peel the papery outer layer off the garlic bulbs while keeping them intact. Cut off the top ½ inch of each bulb to expose the cloves. Place the garlic heads cut side up on the foil and drizzle with olive oil. Seal the foil packet tightly and bake for 60 to 70 minutes until cloves are soft and golden brown. Remove from oven and let cool.
- Cook Potatoes: While the garlic roasts, add the cut potatoes to a large pot and cover them with water. Bring the water to a boil and cook the potatoes for about 25 minutes or until they are fork-tender. Drain the potatoes thoroughly.
- Mash Potatoes: Return the drained potatoes to the pot off the heat. Lightly mash them to begin breaking them down. Add the unsalted butter and heavy cream, then continue mashing until you achieve your desired creamy texture.
- Prepare Roasted Garlic: Once the garlic has cooled enough to handle, squeeze the soft roasted cloves out of their skins into a small bowl. Mash the roasted garlic cloves until smooth, creating a fragrant and flavorful paste.
- Combine and Serve: Add the mashed roasted garlic to the mashed potatoes along with the kosher salt and black pepper. Mix thoroughly to distribute the garlic evenly. Serve your roasted garlic mashed potatoes warm, garnished with optional melted butter and freshly chopped parsley for a delicious finishing touch.
Notes
- To roast the garlic more evenly, make sure the foil packet is well sealed to trap steam and moisture.
- You can adjust the heavy cream amount to make the mashed potatoes creamier or thicker according to your preference.
- For a dairy-free version, substitute butter and heavy cream with olive oil and coconut milk or plant-based cream alternatives.
- Leftover mashed potatoes can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Use a potato masher or a ricer for smooth mashed potatoes without lumps.
