Description
This Roasted Garlic Mashed Potatoes recipe offers a rich, creamy, and flavorful twist on classic mashed potatoes by incorporating slow-roasted garlic for a deeply savory and mellow garlic taste. Perfect as a comforting side dish, it combines tender red potatoes, creamy butter and heavy cream, and the sweetness of roasted garlic, finished with a touch of fresh parsley and optional melted butter for garnish.
Ingredients
Scale
Roasted Garlic
- 8 large heads of garlic
- 3 tablespoons extra virgin olive oil
Mash
- 6 pounds red potatoes, washed and cut into 2-inch chunks
- 1 cup (2 sticks / 227 g) unsalted butter
- 1 cup (238 g) heavy whipping cream
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
Garnish (optional)
- Melted butter, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Roast Garlic: Preheat your oven to 400°F (200°C). Prepare a foil packet on a baking sheet. Peel the papery outer layer of the garlic bulbs, keeping the bulbs intact. Cut off the top ½ inch of each bulb to expose the cloves. Place the garlic heads, cut side up, on the foil. Drizzle with olive oil, then seal the foil packet tightly. Bake for 60-70 minutes, or until the cloves are soft and golden brown. Remove from oven and set aside to cool.
- Cook Potatoes: While the garlic roasts, place the cut potatoes into a large pot, cover them completely with water, and bring to a boil over high heat. Boil for about 25 minutes, or until the potatoes are fork-tender. Drain the water thoroughly.
- Mash Potatoes: Return the drained potatoes to the pot but remove it from the heat. Begin lightly mashing the potatoes to break them down.
- Add Butter and Cream: Add the unsalted butter and heavy whipping cream to the potatoes. Continue mashing until you reach your desired consistency—smooth and creamy.
- Prepare Roasted Garlic: Once the garlic heads have cooled enough to handle, squeeze out the softened roasted cloves into a small bowl. Mash the cloves until smooth and uniform in texture.
- Combine and Season: Mix the mashed roasted garlic thoroughly into the potatoes. Add the kosher salt and black pepper, stirring to combine all flavors evenly.
- Serve: Transfer the mashed potatoes to a serving dish. Garnish with melted butter and freshly chopped parsley if desired. Serve warm and enjoy!
Notes
- Roasting garlic mellows its sharpness and adds a sweet, nutty flavor perfect for mashed potatoes.
- Using red potatoes gives a creamy texture and holds shapes well when mashed.
- Letting the roasted garlic cool before squeezing prevents burns.
- You can adjust the cream and butter amounts to control richness and texture.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
