Roasted Garlic Mashed Potatoes
Looking for an easy, delicious side dish? These Roasted Garlic Mashed Potatoes are creamy, buttery, and bursting with sweet, caramelized garlic flavor. Made with a whole head of roasted garlic, plenty of butter, and a splash of cream, they’re the ultimate comfort side dish. They’re perfect for holiday dinners, Sunday roasts, or any meal that deserves a touch of indulgence. Audrey’s notes Truth be told, I’ve never been a huge fan of plain mashed potatoes — they often feel a bit too bland for my taste, so I usually need…
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- (1.36kg) potatoes (ie. Russet, Bintje)
- 1 tsp salt
- 1 head garlic, skin on
- 1 tbsp (15 ml) extra virgin olive oil
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt
- 1/2 cup (115g) butter
- 1/2 cup (125ml) whole milk
- 1/2 cup (125ml) heavy cream (35% m.f.)
- 1 to 2 tbsp chive, chopped (optional, for serving)
- Extra butter (optional, for serving)
Instructions
- 1
Roast the garlic. Preheat your oven to 390°F (200°C) with a rack in the middle. Slice off the top of the garlic head to expose the tops of the raw cloves. Drizzle the exposed cloves with 1 tablespoon of olive and wrap in foil. Place in the center of the oven rack and roast for 50 minutes, until the head feel tender to the touch. Transfer onto a cooling rack, and let cool completely.
- 2
Peel the potatoes and cut them in large, even chunks. Place in a large pot, cover by 1-inch of cold water and add salt. Place on the stove top over high heat and bring to a boil. Once boiling, reduce the heat to a simmer. Cook for 20 minutes, until fork tender. The potatoes should feel fluffy when pierced but not mushy yet: check occasionally the potatoes consistency during the last 5 minutes. Drain well, and let steam for 10 minutes.
- 3
Melt the butter, cream and milk in a small sauce pan. As soon as the butter is melted, set aside. Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.
- 4
Return the potatoes into their pot and mash them, using a large wooden spoon, potato mashed or ricer. Fold in the milk and mix until just incorporated. Taste and adjust seasonings if needed, with salt and black pepper.
- 5
For serving, top with little dabs of butter and chopped chive.