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5.0 from 9 votes

Roasted Garlic Mashed Potatoes

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.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 12 to 14 servings
Calories: 277 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Crank the oven to 425°F (218°C).
  2. 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.
  3. 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.
  4. Drain the potatoes and scoop them in a large bowl.
  5. 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.
  6. 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

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

% 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.