Make the ultimate comfort side dish with this recipe for creamy roasted garlic mashed potatoes. This easy method yields fluffy, restaurant-style results perfect for weeknight meals or holiday feasts.
Author:oliviarosewood
Prep Time:20 min
Cook Time:50 min
Total Time:70 min
Yield:6 servings 1x
Category:Side Dish
Method:Boiling and Mashing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 lbs Yukon Gold potatoes, peeled and quartered
1 whole head of garlic
1/4 cup olive oil
1/2 cup heavy cream, warmed
4 tablespoons unsalted butter, softened
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons fresh chives, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Slice the top quarter off the head of garlic to expose the cloves. Place the garlic head on a small piece of foil, drizzle with olive oil, and wrap tightly.
Roast the garlic for 35 to 45 minutes, or until the cloves are soft and golden brown. Let it cool slightly.
Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
Drain the potatoes completely. Return them to the hot, empty pot for one minute over low heat to dry out any excess moisture. This step helps create fluffy mashed potatoes.
Squeeze the soft, roasted garlic pulp out of the skins into the pot with the potatoes.
Add the softened butter, warm heavy cream, salt, and pepper to the pot.
Use a potato masher or a ricer to mash the potatoes until they are smooth and creamy. Do not overmix, as this can make them gluey.
Taste and adjust salt and pepper as needed.
Serve immediately, garnished with fresh chopped chives for a gourmet mashed potatoes presentation.
Notes
For the best texture, use Yukon Gold potatoes; they create a naturally creamy mashed potatoes result.
You can roast the garlic ahead of time to save time on a busy cooking day.
If you prefer a richer flavor, substitute half the heavy cream with sour cream or cream cheese.