5.0 from 6 votes
Roasted Garlic and Herb Mashed Potatoes
These mashed potatoes are filled with fresh herbs, cloves of roasted garlic, and are so creamy and fluffy. The perfect side dish to your meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Calories: 629 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 heads garlic
- 2 tablespoons olive oil (divided)
- freshly ground black pepper
- 2 1/2 pounds Yukon gold potatoes (peeled and quartered)
- 1 tick unsalted butter (cubed (reserving 1 tbsp))
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon chopped fresh oregano leaves
- 1/2 tablespoon chopped fresh thyme leaves
- 1/2 tablespoon chopped fresh rosemary
- 1 1/2 cups half and half
- Kosher salt to taste
Instructions
- Preheat oven to 400 F
- Remove any loose skin from outside of garlic head. Cut top 1/4 off, exposing the garlic cloves. If there are side cloves still enclosed, take a pairing knife to carefully cut the top off. Place on square of aluminum foil. Drizzle 1 tbsp of olive oil on each bulb of garlic, pinch of black pepper on each, and wrap in aluminum foil. Roast for 45 minutes .
- While the garlic roasts, peel your potatoes and quarter or largely cube. Fill pot with cold water and bring potatoes to a boil (putting potatoes in already boiling water will cause them to cook unevenly). Boil for 20 minutes or until easily pierced with a fork.
- In a saucepan over medium heat, add 1 tbsp butter. Once melted and shimmering, add in the chopped herbs. Sauté for 3-4 minutes until fragrant. Add in half and half and bring to a gentle boil, then simmer for herbs to infuse into the cream
- Once the potatoes are done, drain the water. Mash the potatoes (see note #1 on ways to mash) so they are chunky.
- Next, add 3/4 of the herbed cream into the potatoes. Mix until just combined, don't over mix or they will get runny. If the consistency is too thick, you can add more cream.
- To finish, unwrap your roasted garlic, it should be easily pierced with a fork and golden in color. Since the garlic is very hot, I use tongs to help me squeeze out the roasted garlic cloves. You can use a pairing knife to get any stuck cloves. Add the rest of the cubed butter and the roasted garlic cloves. Stir with a spatula until the butter is melted. Taste and add kosher salt to taste.
- Serve as a side dish to your favorite meal!
Cup of Yum
Notes
- Mashed potatoes come down to texture. The last thing you want is gummy mashed potatoes. The best way I have found to get an amazing fluffy texture is using a potato ricer. If you don’t have one of those, second place goes to an electric mixer (what I use, do not over mix, you want chunks). Third, you can mash with a handheld potato masher. Do not use an immersion blender because it will make the potatoes runny and gummy.
- Store in an airtight container in the refrigerator for up to 3 to 5 days. To reheat, use reheat function on microwave.
Nutrition Information
Calories
629kcal
(31%)
Carbohydrates
59g
(20%)
Protein
10g
(20%)
Fat
41g
(63%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
79mg
(3%)
Potassium
1405mg
(40%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
1104IU
(22%)
Vitamin C
63mg
(70%)
Calcium
197mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 629
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 59g | 20% |
| Protein | 10g | 20% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 79mg | 3% |
| Potassium | 1405mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 1104IU | 22% |
| Vitamin C | 63mg | 70% |
| Calcium | 197mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.