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Roasted Garlic Mashed Potatoes

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!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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!