Roasted Garlic Mashed Potatoes

There’s nothing quite like indulging in a comforting plate of Roasted Garlic Mashed Potatoes after a long day. I remember the first time I made them; it was a chilly winter evening, and the aroma of roasted garlic filled the kitchen, instantly warming my heart and home. I had invited friends over for dinner, and this dish was my secret weapon to impress them. As I stirred the creamy, buttery potatoes, I could almost hear them salivating with anticipation. The richness of the butter and the subtle sweetness of the roasted garlic had everyone coming back for seconds. It’s special moments like these, surrounded by laughter and great food, that make cooking worthwhile.

Everything You Need for Roasted Garlic Mashed Potatoes

The ingredients in Roasted Garlic Mashed Potatoes are simple yet powerful. The combination of Yukon Gold potatoes and roasted garlic creates a comforting side that’s rich in flavor and texture. Each ingredient plays a crucial role in achieving that ultimate creamy consistency while the seasoning enhances the overall taste. Here’s what you’ll need:

• 2 whole garlic heads – This will be roasted to bring out its sweetness.
• 1/2 cup pure olive oil – Used for roasting the garlic and adding flavor.
• Gray sea salt and freshly ground pepper – Essential for seasoning both the garlic and potatoes.
• 2 pounds Yukon Gold potatoes – Chosen for their creamy texture when mashed.
• 1 1/2 sticks unsalted butter, at room temperature – Adds richness and creaminess.
• 1-2 tablespoons garlic paste, more or less to taste – Enhances the garlic flavor.
• 1 1/2 cups heavy cream – Provides a luxurious, creamy texture.
• Sea salt, preferably gray sea salt, and freshly ground black pepper – For seasoning to taste.
• 1/2 to 2/3 cup extra-virgin olive oil – Adds a beautiful richness and flavor.

Cooking Method for Roasted Garlic Mashed Potatoes

Making Roasted Garlic Mashed Potatoes is a delightful process that’s as simple as it is rewarding. From roasting the garlic to fluffing the potatoes, each step is important to perfecting this dish. Here’s how to create this creamy masterpiece:

1. Start with the roasted garlic: Preheat the oven to 350 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top one-third of the heads to open the cloves. Heat olive oil in a large oven-safe sauté pan over medium heat. Add garlic, cut sides up, and sauté for about 10 minutes. Season with salt and pepper. Transfer the pan to the oven and roast for 15 minutes. Alternatively, drizzle the cloves with olive oil and sprinkle with salt and pepper. Wrap them in aluminum foil and cook for 30 to 45 minutes, or until soft and golden. Remove from heat and let cool. Pop the garlic cloves from their skins and place them in a food processor along with 1/4 cup olive oil. Puree until smooth; you should have a paste-like consistency.
2. For the potatoes: Peel and cube the Yukon Gold potatoes. Put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight, or for 30 minutes if you’re short on time. Add more salt and bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well and return to the pot. Over very low heat, stir and mash the potatoes. This low heat will help evaporate any remaining water, making for an even fluffier final product.
3. Meanwhile, heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly, just to warm it through.
4. Add the heavy cream to the mixture, seasoning to taste with salt and pepper. Bring to a gentle boil, then reduce the heat to low.
5. Fold the warm cream mixture into the potatoes with a wooden spoon or large whisk. Take your time with this step to ensure everything incorporates smoothly.
6. Add the remaining butter by tablespoons, stirring after each addition, allowing it to melt and blend into the potatoes.
7. Finally, stir in the extra-virgin olive oil. This adds a beautiful richness and flavor to the dish.
8. Season with more salt and pepper to taste, and serve warm.

Tips and Tricks about Roasted Garlic Mashed Potatoes

Perfecting Roasted Garlic Mashed Potatoes is all about technique. Here are some tips to ensure your dish turns out impeccably every time:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat them gently on the stovetop.
• Freezing: You can freeze mashed potatoes, but they might require a little extra cream when reheating to regain their creamy texture.
• Pairing: These mashed potatoes are perfect with roast chicken, grilled vegetables, or your favorite gravy.
• Variations: Try adding herbs like rosemary or thyme for a fresh twist, or incorporate sour cream for extra tang.
• Serving size: This recipe serves about 4 people, but it’s easy to scale up for larger gatherings.

Serving Suggestions

When it comes to serving Roasted Garlic Mashed Potatoes, the possibilities are endless. Here are some ideas:

• Pair it with: Serve the mashed potatoes alongside succulent roasts, such as beef or chicken, to soak up the juices.
• Make it a meal: These potatoes can even be a meal on their own when paired with a side of steamed veggies.
• Seasonal occasions: They are ideal for winter holidays or family gatherings, bringing warmth and comfort to your table.
• Leftover magic: Use leftovers to create delicious potato cakes for a quick lunch option.
• Garnish: Top with extra roasted garlic or a sprinkle of fresh herbs for a beautiful presentation.
• Serve warm: Ensure that the mashed potatoes are served warm; you can keep them in a preheated oven until it’s time to serve.

FAQ

Conclusion

Roasted Garlic Mashed Potatoes are truly a comfort food classic that brings warmth to any meal. With their creamy texture and rich flavor, they elevate simple dinners into something extraordinary. I encourage you to give this recipe a try—your family and friends will be asking for seconds and thirds!

Roasted Garlic Mashed Potatoes

The ultimate comfort food, Roasted Garlic Mashed Potatoes are creamy, rich, and packed with flavor. Perfect for any occasion, this easy weeknight dinner is made with simple ingredients that create a mouthwatering dish. Serve it warm to enjoy the irresistible buttery goodness tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 whole garlic heads
• 1/2 cup pure olive oil
• Gray sea salt and freshly ground pepper
• 2 pounds Yukon Gold potatoes
• 1 1/2 sticks unsalted butter, at room temperature
• 1-2 tablespoons garlic paste, more or less to taste
• 1 1/2 cups heavy cream
• Sea salt, preferably gray sea salt, and freshly ground black pepper
• 1/2 to 2/3 cup extra-virgin olive oil

Equipment

• Large Pot
• Food Processor
• Frying pan
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Start with the roasted garlic: Preheat the oven to 350 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top one-third of the heads to open the cloves. Heat olive oil in a large oven-safe sauté pan over medium heat. Add garlic, cut sides up, and sauté for about 10 minutes. Season with salt and pepper. Transfer the pan to the oven and roast for 15 minutes. Alternatively, drizzle the cloves with olive oil and sprinkle with salt and pepper. Wrap them in aluminum foil and cook for 30 to 45 minutes, or until soft and golden. Remove from heat and let cool. Pop the garlic cloves from their skins and place them in a food processor along with 1/4 cup olive oil. Puree until smooth; you should have a paste-like consistency.
2. For the potatoes: Peel and cube the Yukon Gold potatoes. Put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight, or for 30 minutes if you’re short on time. Add more salt and bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well and return to the pot. Over very low heat, stir and mash the potatoes. This low heat will help evaporate any remaining water, making for an even fluffier final product.
3. Meanwhile, heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly, just to warm it through.
4. Add the heavy cream to the mixture, seasoning to taste with salt and pepper. Bring to a gentle boil, then reduce the heat to low.
5. Fold the warm cream mixture into the potatoes with a wooden spoon or large whisk. Take your time with this step to ensure everything incorporates smoothly.
6. Add the remaining butter by tablespoons, stirring after each addition, allowing it to melt and blend into the potatoes.
7. Finally, stir in the extra-virgin olive oil. This adds a beautiful richness and flavor to the dish.
8. Season with more salt and pepper to taste, and serve warm.

Notes

When storing leftovers, keep them in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of cream to restore creaminess. For freezing, they can be frozen but may require extra cream when reheating. They pair wonderfully with roast chicken or grilled vegetables. You can also try adding fresh herbs like rosemary or thyme for a twist. Make sure to serve them warm!

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.