Description
These roasted garlic mashed potatoes are rich, creamy, and comforting, with a mellow garlic flavor that enhances the dish without being overpowering.
Ingredients
Units
Scale
Main Ingredients
- 2 pounds Yukon Gold potatoes or Russet potatoes (Yukon Gold for creaminess; Russet for fluffiness.)
- 1 whole head garlic (Roasted for a sweeter flavor.)
- 4 tablespoons butter (Salted or unsalted based on preference.)
- 1/2 cup half-and-half (Warm before adding for best results.)
- to taste salt (Essential for flavoring.)
- to taste black pepper (Enhances the overall taste.)
- optional sour cream or cream cheese (For extra richness.)
Instructions
Roasting the Garlic
- Preheat your oven to 400°F (200°C).
- Slice off the top of the garlic head to expose the cloves.
- Drizzle with olive oil and sprinkle with salt, then wrap in foil.
- Place on a baking sheet and roast for 40-55 minutes until soft and golden.
- Let it cool, then squeeze the cloves into a bowl and mash them into a paste.
Preparing the Potatoes
- Peel (if desired) and cut the potatoes into evenly sized chunks.
- Place in a pot, cover with cold water, and generously season the water with salt.
- Bring to a boil, then simmer for about 15-20 minutes until fork-tender.
- Drain the potatoes and return them to the pot over low heat for 30 seconds to steam off extra water.
Mashing the Potatoes
- Add the butter first to melt, then mix in the roasted garlic paste.
- Gradually pour in the warm half-and-half, mashing until creamy.
- Taste the mixture and adjust with salt and pepper as needed.
Notes
For creaminess without gumminess, avoid over-mixing the potatoes. Great pairing with roasted meats and veggies.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 1
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
