Garlic Mashed Potatoes
User Reviews
4.9
Garlic Mashed Potatoes
Description
Garlic Mashed Potatoes start by slow roasting a whole garlic bulb wrapped in foil with olive oil and salt, tenderizing the cloves and developing sweet, mellow garlic flavor. Meanwhile, peeled Yukon Gold or Butterball potatoes are boiled until fork tender and drained, reserving some cooking water to adjust texture.
The potatoes are mashed with the roasted garlic paste, extra virgin olive oil, salt, pepper, and some reserved cooking liquid to create a smooth, creamy texture without added cream or milk. The results have a rich garlic aroma balanced by the buttery texture of the potatoes and olive oil.
Optional finishing touches include a pat of butter for extra creaminess and sprinkling fresh rosemary or chopped chives for an herbal contrast. This dish provides a comforting potato side with a roasted garlic depth ideal for complementing meats or vegetables.
The roasted garlic can be prepared up to three days ahead and refrigerated to streamline cooking when ready to make the mash.
Ingredients
Roasted Garlic*
- 1 garlic whole bulb
- extra virgin olive oil for drizzling
- salt sea salt
Mashed Potatoes
- 2 pounds Yukon Gold potatoes peeled, or butterball potatoes
- 2 teaspoons salt divided, sea salt
- ⅓ cup extra-virgin olive oil
- black pepper freshly ground
- butter optional for serving
- chives optional for sprinkling, chopped
- rosemary optional for sprinkling, chopped
Instructions
- Preheat the oven to 350°F.
- Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender. Remove from the oven and let cool slightly. Use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.
- Make the mashed potatoes: Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
- Use a ricer or a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, rosemary, and chives, if desired.
Notes
- Roasted garlic can be made up to 3 days in advance and stored in the refrigerator until ready to use.
User Reviews
Overall Rating
4.9
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