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With the holiday season fast approaching, my dinner menu wouldn’t be complete without a big serving of roasted garlic mashed potatoes! Nothing says family meal like a heaping spoonful of homemade mashed potatoes, dripping with ribbons of melted butter, and mixing in golden brown roasted garlic makes them simply irresistible.
Roasted Garlic
The real star of this recipe is the super simple, but flavor packed roasted garlic. Being the recipe by prepping it, as it takes the longest. Luckily, it is the easiest part.
Start by taking one bulb of garlic and cutting off the top (the narrow stem and about 1/4-1/2 inch of the cloves). Place the bulb on a small square of aluminum foil, cut side up, and drizzle with 1-2 tbsp of olive oil. Pull of the corners of the foil and seal them, enclosing the bulb. Bake in a 400 degree oven or convection oven for 35-40 min. Remove from the oven and set aside.
Silky Smooth Potatoes
Now my husband is the pickiest eater I know. So picky, in fact, that he ONLY likes instant mashed potatoes and french fries. No other preparation of potatoes will enter his mouth, and trust me I have tried. He won’t even order mashed potatoes at a restaurant because he is always afraid they will be even the slightest bit chunky.
But I after years of making homemade mashed potatoes, (because let’s be honest, they are just better) and years of him pushing them around with his fork, I have him fooled. The first key is choosing the right potato. I always use yukon gold potatoes because to me, they are just so buttery in flavor, they don’t need a lot of work. They also have a dense flesh and high starch content, which leads to a silky texture. Another good potato to use are russets, who have a similar starch content.
And the most important key of all, get a potato ricer! I have tried using a potato masher in the past, and it’s great if you like it a little chunky, which I don’t mind! But the ricer pushes out such soft fluffy strands of potatoes, and once you add in the butter and cream, you have silky perfection! Even my husband can’t tell the difference!
Making the BEST MASHED POTATOES
Now that your garlic is roasted and you have your potatoes picked out, it is time to make some mash! Start by peeling 2lbs of yukon golds, and cut them into 1in cubes. Place the potatoes into a pot of room temperature, salted water. Bring the water to a boil and cook the potatoes for 10-15 minutes or until fork tender. Drain them and immediately push them through the ricer and back into the pot to steam out the excess liquid.
To the potatoes, add in 1 stick of softened, salted butter, 1/3 cup of sour cream, 1-1 1/2 cups of heavy cream or half and half, half a cup of parmesan cheese, 1 tbsp of white pepper, and salt to taste. Remove the garlic from the foil (drizzling the olive oil into the potatoes), and gently squeeze the bulb. This will push the softened/browned cloves out of the paper skin and into the pot of potatoes. Using a wooden spoon or rubber spatula, combine all of the ingredients, top with a pat of butter and chives, and serve immediately!
Need More Holiday Sides?
- Green Bean Casserole
- White Truffle Mac And Cheese
- Roasted Parmesan Broccoli
- Hawaiian Rolls
- Lemon Caesar Asparagus
- Baked Mac And Cheese
Roasted Garlic Mashed Potatoes
Ingredients
- 1 bulb garlic
- 2 tbsp olive oil
- 2 lb yukon gold potatoes peeled
- ½ cup salted butter
- ⅓ cup sour cream
- 1-1½ cups heavy cream or half and half
- ½ cup parmesan cheese
- 1 tbsp white pepper
- salt to taste
Instructions
- Preheat the oven or a convection oven to 400°
- Take a bulb of garlic and cut off the top (the narrow stem and about ¼-½ inch of the cloves. You want to be able to see the cloves.
- Place the bulb on a sheet of foil, cut side up, and drizzle with olive oil. Wrap and completely seal the bulb in the foil and place in the oven for 35-40 min. Remove from oven and set aside to let cool.
- Meanwhile, fill a large pot with room temperature water and a liberal amount of salt.
- Dice your peeled potatoes into 1in cubes and add to the water. Bring to a boil and cook for 10-15 minutes or until the potatoes are fork tender.
- Drain and place back in the pot immediately to steam.
- To mash, you can use a potato masher, but for smoother potatoes I preferer a ricer.
- Mash the potatoes and then add the remaining ingredients, adjusting the cream level based on how thick or loose you want the potatoes. Take the bulb of garlic and gently squeeze to release the cloves into the potatoes. Mix to combine all of the ingredients.
- Top with more butter and chives and serve immediately.
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