Description
Garlic Mashed Potatoes are a creamy and flavorful side dish made by roasting whole garlic cloves to bring out their natural sweetness and blending them into smooth, buttery mashed Yukon Gold potatoes. This comforting recipe combines roasted garlic, butter, and heavy cream for a rich texture and savory taste, perfect for family dinners or holiday meals.
Ingredients
Scale
Roasted Garlic
- 1 head garlic, whole and unpeeled
- 1 tablespoon extra virgin olive oil
- Light sprinkling of salt
Potatoes
- 2 pounds Yukon Gold or other yellow, waxy potatoes
- 1/2 teaspoon salt, plus more to taste
Cream Mixture
- 1/3 cup heavy cream
- 3 tablespoons butter
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the garlic.
- Roast the garlic: Remove the outer papery skin of the garlic head, leaving the head and cloves intact. Slice off the top 1/4 to 1/2 inch of the cloves to expose them. Place the garlic head on aluminum foil, drizzle with olive oil, lightly salt, then wrap loosely in the foil. Bake for 30 to 40 minutes, until the cloves are soft and beginning to brown. Allow to cool once removed from the oven.
- Boil the potatoes: While the garlic roasts, peel the potatoes and cut into 1-inch chunks. Place in a medium saucepan and add 1/2 teaspoon salt. Cover with cold water, bring to a boil, reduce to a simmer, and cook until the potatoes are tender when pierced with a fork, about 15 minutes.
- Warm the cream and melt the butter: In a small pan on low heat or microwave-safe bowl, gently warm the heavy cream and melt the butter together until heated through but not boiling.
- Mash the potatoes with garlic: Drain the cooked potatoes and return them to the pot on low heat to evaporate excess moisture. Squeeze the roasted garlic cloves out of their skins directly into the potatoes. Use a potato masher or large fork to mash together the potatoes and roasted garlic.
- Add cream, butter, and season: Pour the warmed cream and melted butter into the mashed potatoes. Continue mashing until you reach your desired consistency, careful not to overmix to avoid gummy texture. Taste and add additional salt as needed.
Notes
- Use Yukon Gold or other waxy potatoes to achieve a creamy texture without becoming gluey.
- Roasting the garlic mellows its sharpness and enhances sweetness, adding depth to the mashed potatoes.
- Warming the cream and melting butter before mixing helps incorporate fat smoothly for rich flavor.
- Do not overmix the potatoes as it releases too much starch and results in a gummy consistency.
- These mashed potatoes can be kept warm in a covered dish or low oven before serving.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
