These Roasted Garlic Mashed Potatoes are the ultimate comfort food side dish! Imagine creamy, fluffy mashed potatoes infused with the rich and mellow flavor of roasted garlic. This recipe is surprisingly easy to make and elevates a classic side dish to a whole new level of deliciousness.
Why You’ll Love This Recipe
- Flavorful and Aromatic: Roasting the garlic brings out its natural sweetness and creates a rich, mellow flavor that complements the potatoes perfectly.
- Creamy and Dreamy: The combination of butter, heavy cream, and perfectly cooked potatoes creates a luxuriously creamy texture.
- Easy to Make: This recipe is surprisingly simple to prepare, even for beginner cooks.
- Versatile: These mashed potatoes are a perfect side dish for any meal, from casual weeknight dinners to holiday feasts.
Ingredients
- Garlic: Roasted to perfection, it adds a rich and mellow flavor to the mashed potatoes.
- Extra virgin olive oil: Used to roast the garlic.
- Red potatoes: A creamy and flavorful potato variety that’s perfect for mashing.
- Unsalted butter: Adds richness and flavor to the mashed potatoes.
- Heavy whipping cream: Creates a smooth and creamy texture.
- Kosher salt and black pepper: Season the mashed potatoes to perfection.
- Optional Garnishes: Melted butter and chopped parsley for added flavor and visual appeal.
Note: For exact measurements, see the recipe card below!
How to Make Roasted Garlic Mashed Potatoes
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil, leaving enough overhang to create a packet. 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 lined baking sheet. Drizzle with olive oil. Fold the aluminum foil over the garlic to create a packet. Bake for 60-70 minutes, or until the cloves are soft and golden brown. Set aside to cool.
Step 2: Cook the Potatoes
While the garlic is roasting, wash and cut the potatoes into 2-inch chunks. Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook for about 25 minutes, or until fork-tender.
Step 3: Mash the Potatoes
Drain the cooked potatoes and return them to the pot, off the heat. Lightly mash the potatoes. Add the butter and heavy cream. Continue mashing until you reach your desired consistency.
Step 4: Prepare the Roasted Garlic
Squeeze the roasted garlic cloves into a medium bowl, discarding the skins. Mash the garlic until smooth.
Step 5: Combine and Serve
Add the mashed garlic, salt, and pepper to the mashed potatoes. Mix well to combine. Serve warm, garnished with melted butter and fresh parsley, if desired.
Pro Tips for Making the Recipe
- Roast the garlic ahead of time: Roast the garlic a day or two in advance to save time.
- Use a potato ricer: For extra smooth and fluffy mashed potatoes, use a potato ricer instead of a masher.
- Don’t overmix: Overmixing the potatoes can make them gummy. Mix just until smooth.
- Adjust the consistency: If the mashed potatoes are too thick, add more cream or milk. If they’re too thin, simmer them uncovered for a few minutes to reduce the liquid.
How to Serve
These Roasted Garlic Mashed Potatoes are a versatile side dish that pairs well with a variety of main courses:
- Roasted Chicken or Turkey: A classic pairing for holiday meals or Sunday dinners.
- Steak or Pork Chops: The creamy mashed potatoes complement the richness of grilled or roasted meats.
- Fish or Seafood: The garlic flavor adds a delicious touch to fish or seafood dishes.
Make Ahead and Storage
These Roasted Garlic Mashed Potatoes can be made ahead of time or stored for leftovers.
Storing Leftovers
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.
Freezing
You can freeze the mashed potatoes for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or cream if needed to loosen the consistency.
FAQs
1. Can I use a different type of potato? Yes, you can! Yukon gold potatoes or russet potatoes would also work well in this recipe.
2. Can I use pre-peeled garlic? Yes, you can! Pre-peeled garlic is a convenient option, but it may not have as much flavor as fresh garlic.
3. Can I make this recipe without roasting the garlic? Yes, you can! Simply add 2-3 cloves of minced garlic to the mashed potatoes along with the butter and cream. However, roasting the garlic brings out its natural sweetness and creates a more complex flavor.
4. Can I add other ingredients to the mashed potatoes? Absolutely! Chopped chives, grated Parmesan cheese, or a pinch of nutmeg would be delicious additions.
This Roasted Garlic Mashed Potatoes Recipe is a simple yet elegant side dish that’s perfect for any occasion. With its creamy texture, rich garlic flavor, and easy preparation, it’s sure to become a new favorite!
PrintRoasted Garlic Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 19 minutes
- Total Time: 1 hour 34 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Roast, Mash
- Cuisine: American
Description
These Roasted Garlic Mashed Potatoes are incredibly flavorful and creamy! The potatoes are perfectly mashed and infused with the rich taste of roasted garlic. It’s a simple yet elegant side dish that’s perfect for any occasion.
Ingredients
- 8 large heads of garlic
- 3 tablespoons extra virgin olive oil
- 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
- 1/2 teaspoon black pepper
- Melted butter, for garnish (optional)
- Fresh parsley, chopped, for garnish
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. Set aside to cool.
- Cook Potatoes: While the garlic roasts, place the potatoes in a large pot, cover with water, and bring to a boil. Cook for about 25 minutes, or until fork-tender. Drain the potatoes.
- Mash Potatoes: Return the potatoes to the pot (off the heat). Lightly mash. Add butter and heavy cream, and mash to your desired consistency.
- Prepare Roasted Garlic: Squeeze the roasted garlic cloves into a bowl and mash until smooth.
- Combine and Serve: Add the mashed garlic, salt, and pepper to the potatoes. Mix well. Serve warm, garnished with melted butter and fresh parsley, if desired.
Notes
- You can use Yukon Gold potatoes or russet potatoes instead of red potatoes.
- For a smoother consistency, use a potato ricer or food mill to mash the potatoes.
- If you don’t have time to roast garlic, you can use 3-4 tablespoons of store-bought roasted garlic.
Nutrition
- Serving Size: ½ cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
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