Roasted Garlic Mashed Potatoes
User Reviews
5
Roasted Garlic Mashed Potatoes
Description
The recipe starts by roasting whole garlic heads wrapped in foil with olive oil until the cloves are soft and golden, which transforms the garlic into a sweet and mellow component. Meanwhile, quartered red potatoes cook in salted boiling water until very tender, preserving part of their skins for added texture. After draining, the hot potatoes are mashed together with the roasted garlic and a warm mixture of milk, heavy cream, and diced butter, producing a creamy and rich consistency with some rustic elements.
This mashed potato combines the mellow roasted garlic flavor throughout, enhancing its savory depth without overwhelming. The red potatoes' skins provide a slight chewiness and earthiness. Parsley sprinkled over the top adds a subtle herbal note and a touch of color. This dish serves as a comforting, flavorful side that pairs well with roasted or grilled meats.
If you love garlic, roasting an extra head to add more roasted cloves on top for serving intensifies the garlic presence, making this an especially good match for those who enjoy pronounced garlic taste. Butter can be added extra at serving time to add richness.
Ingredients
- 2 garlic medium heads
- 2 tsp olive oil
- 2 1/2 lbs red potato diced into quarters (or sixths if larger, unpeeled
- salt freshly ground
- black pepper freshly ground
- 1/2 cup milk (anything but skim)
- 1/4 cup heavy cream
- 1/4 cup butter diced into 1 Tbsp pieces, plus more for serving
- parsley for garnish (optional, chopped, fresh
Instructions
- Preheat oven, prep garlic: Preheat oven to 400 degrees F. Cut garlic heads about 1/2-inch from the top to expose cloves.
- Roast garlic: Transfer garlic heads to a sheet of foil, drizzle 1 tsp oil over each head, wrap foil tightly around garlic so it's fully covered. Roast in preheated oven until lightly golden and cloves are soft, about 40 - 45 minutes.
- Mash garlic: Remove from oven and let cool (cook potatoes while they cool) then press and pinch cloves out of peels into a small bowl. Mash cloves with a fork and set aside.
- Cook the potatoes: Place potatoes in a large enameled cast iron pot and add enough cold water to cover potatoes, sprinkle in 1 Tbsp salt. Bring water to a boil over medium-high heat, then cover with lid, reduce heat to medium-low and allow to boil until potatoes are very tender when pierced with a fork, about 20 minutes.
- Heat milk, cream and butter: Near the end of potatoes cooking, measure out milk in a liquid measuring cup, add cream and butter. Heat in microwave until hot, about 45 - 60 seconds.
- Drain and mash potatoes: Drain potatoes then return to pot and mash with a potato masher (they should have some lumps in them).
- Stir in milk mixture and garlic: Add hot milk mixture and mashed roasted garlic, and stir with a spoon while seasoning with salt and pepper to taste. Serve immediately with more butter and garnish with parsley if desired.
Notes
- For extra garlic flavor, roast an additional head of garlic to use as a topping.
User Reviews
Overall Rating
5
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