Description
Creamy and flavorful roasted garlic mashed potatoes made with Yukon Gold potatoes, roasted garlic, and a blend of milk, cream, and butter. A perfect comforting side dish for any meal, featuring a rich texture and subtle garlic undertone.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
Roasted Garlic
- 1 whole head of garlic
- 1 tablespoon olive oil
Dairy and Seasoning
- ½ cup whole milk, warmed
- ¼ cup heavy cream, warmed
- 4 tablespoons unsalted butter, room temperature
- Salt, to taste
- Black pepper, to taste
Garnish (Optional)
- Chopped fresh chives or parsley
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap it tightly in foil, and roast in the oven for 35–40 minutes until soft and golden. Let it cool slightly before squeezing out the roasted garlic cloves, then mash them into a smooth paste.
- Cook the Potatoes: While the garlic roasts, place the peeled and chunked potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce the heat and let the potatoes simmer for 15–20 minutes until they are fork-tender.
- Drain and Mash: Drain the cooked potatoes well and return them to the pot. Add the roasted garlic paste, unsalted butter, and warmed milk and cream. Mash all ingredients together until the potatoes are smooth and creamy. If needed, add additional warm milk to reach your desired consistency.
- Season and Serve: Season the mashed potatoes generously with salt and black pepper to taste. Transfer to a serving dish and optionally top with chopped fresh chives or parsley for a bright, fresh finish. Serve warm and enjoy!
Notes
- For an extra-rich version, substitute sour cream for some of the milk to add more tang and creaminess.
- You can roast the garlic a day ahead and store it in the refrigerator until ready to use to save time on cooking day.
