Roasted Garlic Mashed Potatoes
User Reviews
5.0
9 reviews
Excellent
Roasted Garlic Mashed Potatoes
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These roasted garlic mashed potatoes are like mashed potatoes gone to finishing school with sour cream, Parmesan, and sweetly caramelized onions suffused with red wine. Quite possibly the best mashed potatoes we've ever had.
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Ingredients
- 1 large garlic bulb or 2 small (2 ounces)
- 2 teaspoons olive oil
- salt
- 5 1/2 to 6 pounds Yukon gold potatoes peeled, if desired, and cut into quarters
- 1 tick unsalted butter (4 ounces)
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup whole milk plus more if needed
- freshly ground black pepper
Instructions
- Crank the oven to 425°F (218°C).
- Remove the loose papery skin from the garlic and cut off the top third of the bulb. Brush the bulb with oil. Wrap the bulb in foil and roast it until tender and sweetly caramelized, 30 to 45 minutes, depending on the size of the bulb. Let cool.
- Add a tablespoon or two of salt to a large pot of cold water. Plonk in the potatoes and bring to a boil. Lower the heat to a simmer, cover, and cook until tender when pierced with a fork, 15 to 20 minutes.
- Drain the potatoes and scoop them in a large bowl.
- Squeeze the cooled, roasted garlic onto the potatoes, and add the butter, sour cream, cheese, and milk. Mash until the taters are as chunky or smooth as you like, adding more milk if needed.
- Taste and season liberally with salt and pepper. Serve immediately.
Notes
- Roast extra garlic-- Roast a couple of extra garlic heads while making these potatoes. Extra roasted garlic can be kept in a sealed container in the fridge for up to 2 weeks. Toss it with sautéed broccoli rabe for an easy side dish, stir it into mayonnaise or horseradish, or squeeze it over your homemade white pizza.
- sautéed broccoli rabe
- mayonnaise
- homemade white pizza
- Ricing the potatoes--For very smooth mashed potatoes, use a ricer instead of a potato masher.
- Storage and reheating--Store leftover mashed potatoes in a sealed container in the fridge for up to 4 days.
- To reheat leftover potatoes, place them in a double boiler and warm over low heat, stirring in more milk, if needed, to make them smooth and creamy.
- Roast extra garlic-- Roast a couple of extra garlic heads while making these potatoes. Extra roasted garlic can be kept in a sealed container in the fridge for up to 2 weeks. Toss it with sautéed broccoli rabe for an easy side dish, stir it into mayonnaise or horseradish, or squeeze it over your homemade white pizza.
- Ricing the potatoes--For very smooth mashed potatoes, use a ricer instead of a potato masher.
- Storage and reheating--Store leftover mashed potatoes in a sealed container in the fridge for up to 4 days. To reheat leftover potatoes, place them in a double boiler and warm over low heat, stirring in more milk, if needed, to make them smooth and creamy.
Nutrition Information
Show Details
Serving
1portion
Calories
277kcal
(14%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
31mg
(10%)
Sodium
675mg
(28%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 12to 14 servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 277kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 675mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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