Roasted Garlic Mashed Potatoes
User Reviews
5
Roasted Garlic Mashed Potatoes
Description
Roasted Garlic Mashed Potatoes are made by baking whole garlic cloves wrapped in foil until soft, then mashing them into a paste. Yukon gold and russet potatoes are peeled, quartered, and boiled with kosher salt until fork-tender. The warm potatoes are riced back into the original pot to absorb residual heat, which helps dry them out slightly for better texture. A mixture of butter, milk, and roasted garlic is gently heated and folded into the potatoes, which are then seasoned with salt and black pepper. The combination of creamy Yukon gold and powdery russets creates a balanced mash with a smooth, rich garlic flavor.
The roasting of garlic mellows its pungency, giving a sweet undertone that enhances the potatoes without overpowering them. The preparation avoids overworking the potatoes to keep them light and fluffy rather than gluey. Using a ricer ensures even texture, and the warm stirring of the garlic-infused milk and butter blend integrates the flavors evenly.
This mash pairs well as a comforting side for a range of main dishes. It is best eaten fresh the same day it is made but can be gently reheated over low heat with added milk and butter to maintain its creamy texture. Combining two potato types balances flavor and mouthfeel, with Yukon gold providing creaminess and russets lending a light, fluffy finish.
Using a mix of Yukon Gold and russet potatoes balances creaminess and fluffiness.A potato ricer ensures smooth, even mashed potatoes without lumpiness.Ricing potatoes into the still-warm pot helps remove excess moisture for better texture.Best served the same day; when reheating, add milk and butter gradually over low heat.
Ingredients
- 12 cloves garlic
- 2 1/2 pounds potato peeled and quartered, see notes below, Yukon gold variety
- 2 1/2 pounds russet potato peeled and quartered, see notes below
- 2 tablespoons kosher salt for boiling potatoes
- 1 tick butter unsalted
- 1 1/2 cups milk whole
- salt to taste
- black pepper to taste
Instructions
- Place garlic cloves in foil, wrap tight, and bake for 40 minutes at 375f in the center of the oven. Once finished, mash the roasted garlic into a paste.
- Place potatoes into a large pot and overfill the potatoes with cold water by 2 inches. Bring to a boil, add in 2 tablespoons of kosher salt and stir to incorporate, then turn the heat down to a moderate boil. Cover pot leaving lid slightly ajar.
- Once potatoes are fork tender (about 20-25 minutes) drain in a colander.
- While potatoes are draining, heat butter, milk, and roasted garlic paste over low heat. Break up the garlic paste with a wooden spoon to evenly distribute it.
- Rice the still-warm potatoes into the dry pot that was used for boiling. After all potatoes have been riced pour in the milk mixture and gently stir to incorporate.
- Season the mashed potatoes with salt and pepper to taste. Enjoy!
Notes
- Use a 50/50 mix of Yukon Gold and russet potatoes for texture balance; all Yukon Gold works if preferred.
- A ricer produces the best mashed potatoes with fluffy, lump-free texture.
- Rice potatoes directly into the hot pot used for boiling to help dry them.
- Consume mashed potatoes the same day; reheat gently with added milk and butter if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 31.3g | 10% |
| Protein | 4.3g | 9% |
| Fat | 8.5g | 13% |
| Saturated Fat | 5.3g | 27% |
| Cholesterol | 23mg | 8% |
| Sodium | 661mg | 28% |
| Potassium | 790mg | 17% |
| Fiber | 4.6g | 18% |
| Sugar | 3.6g | 7% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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