Roasted garlic mashed potatoes (Printable version)
Creamy mashed potatoes infused with the rich flavor of roasted garlic and buttery smoothness.
# Ingredient List:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Roasted Garlic
02 - 1 whole head garlic
03 - 1 tsp olive oil
→ Dairy
04 - 4 tbsp unsalted butter, softened
05 - 1/2 cup whole milk, warmed
06 - 1/4 cup heavy cream, warmed
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ Optional Garnish
09 - 2 tbsp chopped fresh chives or parsley
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Slice off the top quarter of the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let cool slightly, then squeeze out roasted cloves.
03 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain thoroughly.
04 - Return potatoes to the pot. Add roasted garlic, butter, warm milk, and cream. Mash until smooth and creamy.
05 - Season generously with salt and freshly ground black pepper. Adjust consistency with additional milk if desired.
06 - Transfer to a serving dish and garnish with chopped chives or parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- The roasted garlic melts into the potatoes like butter, creating a flavor that's sophisticated without being intimidating.
- It's foolproof enough for weeknight dinners but elegant enough to bring to a holiday table.
- Once you taste how the sweetness of roasted garlic plays against creamy butter and milk, you'll never want plain mashed potatoes again.
02 -
- Cold water for boiling is non-negotiable—it ensures even cooking so you don't end up with mushy edges and firm centers.
- Warming the milk and cream prevents the potatoes from seizing up and turning gluey, which happens instantly if you pour in cold liquid.
- Don't skip squeezing the garlic directly into the pot—the cloves should be soft enough to practically melt, adding both flavor and a subtle creaminess without extra dairy.
03 -
- Wrap your garlic loosely in foil so steam can escape slightly, preventing the cloves from becoming mushy or burnt.
- If you're short on time, you can speed things up by quartering the potatoes smaller and checking doneness at 12 minutes instead of waiting the full 20.