Description
Garlic Mashed Potatoes are a creamy and flavorful side dish made by roasting whole garlic cloves to mellow their sharpness and blending them into buttery Yukon Gold potatoes. This comforting recipe combines the richness of heavy cream and butter with the natural sweetness of roasted garlic for a perfect accompaniment to any meal.
Ingredients
Scale
Roasted Garlic
- 1 head garlic, whole and unpeeled
- 1 tablespoon extra virgin olive oil
- Salt, light sprinkle for roasting
Mashed Potatoes
- 2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
- 1/2 teaspoon salt, plus more to taste
- 1/3 cup heavy cream
- 3 tablespoons butter
Instructions
- Preheat the oven: Preheat your oven to 400°F to prepare for roasting the garlic, which will give it a sweet, mellow flavor.
- Roast the garlic: Remove the papery outer layer of the whole garlic head, leaving the head intact. Slice off the tops of the cloves to expose them, drizzle with olive oil, sprinkle lightly with salt, wrap loosely in aluminum foil, and bake for 30 to 40 minutes until soft and beginning to brown. Let the garlic cool once done.
- Boil the potatoes: Peel and cut potatoes into 1-inch chunks. Place them in a medium saucepan with 1/2 teaspoon salt and cover with cold water. Bring to a boil, then reduce heat to simmer and cook until tender, about 15 minutes.
- Warm the cream and melt the butter: Combine the heavy cream and butter in a small pan over low heat or microwave until the butter has melted and the cream is warm, preparing the mixture to be incorporated into the potatoes smoothly.
- Mash the potatoes with garlic: Drain the cooked potatoes and return them to the pot on low heat. Squeeze the roasted garlic cloves out of their skins into the potatoes, then mash using a potato masher or fork to combine thoroughly.
- Add cream, butter, and season: Pour in the warmed cream and melted butter mixture into the mashed potatoes and continue mashing until you reach your desired creamy consistency. Avoid over-mixing to prevent the potatoes from becoming gummy. Taste and add additional salt if necessary.
Notes
- Roasting the garlic softens its harsh flavor, bringing out sweetness and depth.
- Yukon Gold potatoes work best for creamy mashed potatoes due to their waxy texture.
- Be careful not to over-mash to avoid gummy texture.
- You can adjust cream and butter amounts for desired richness and consistency.
- Serve immediately for best texture, or keep warm gently until serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
