Roasted Garlic Mashed Potatoes Recipe
User Reviews
5.0
60 reviews
Excellent
Roasted Garlic Mashed Potatoes Recipe
Report
This Garlic Mashed Potatoes Recipe is loaded with cream, butter, and roasted garlic, making it the most delicious side dish ever.
Share:
Ingredients
- 1 ½ cups olive oil
- ½ cup trimmed garlic cloves + 10-12
- 1 cup heavy whipping cream
- 2 sticks unsalted butter + 4 tablespoons melted
- 4 pounds peeled and quartered Yukon potatoes
- ¼ cup sour cream
- coarse salt and ground white pepper to taste
- optional chopped fresh chives for garnish
Add to Shopping List
Instructions
- Add the olive oil and ½ cup of garlic cloves to a small pot and heat over low heat until brown and tender, about 20 to 30 minutes. They will be lightly browned and tender. Strain and keep both to the side.
- Next, add the cream and sticks of butter to a separate small saucepot and keep warm over low heat. It should be melted before using it.
- Add the potatoes to a large pot of salted boiling water along with the 10-12 garlic cloves and cook over medium-high heat to a low boil for 10-12 minutes or until they easily fall off a fork when piercing.
- Strain the potatoes and transfer them with the roasted garlic cloves to a food mill, stand mixer, hand mixer, or hand masher. Mash the potatoes until smooth.
- Fold in the hot cream and butter, ½ cup to ¾ cup of roasted garlic olive oil, sour cream, salt, and pepper using a rubber spatula to combine completely.
- Serve the potatoes with extra melted butter and chopped chives for garnish.
Notes
- Make-Ahead: You can make these up to 1 hour ahead of time. Just keep covered and warm over very low heat.
- How to Store: They can be stored in the refrigerator covered in plastic for up to 4 days. They can also be frozen and covered for up to 2 months. However, they will lose quite a bit of moisture and flavor if frozen. Thaw them in the refrigerator for 1 day before reheating.
- How To Reheat: To reheat the garlic mashed potatoes, add your desired portion to a small saucepot, stir in butter or milk, and heat over low heat until hot.
- It's wise to add 1/2 to 3/4 of the cream, oil, butter, and sour cream first and mix before adding any remaining.
- If you notice the mashed potatoes have sucked up all the cream and oil and are thick, feel free to add more oil and sour cream to help thin out a bit.
- You can use a stand mixer, hand mixer, food mill, or a manual hand masher when mashing the potatoes.
- You can use potato skins in your recipe. I advise you to wash and scrub the outside skins of them before cutting them and boiling them. The skins are loaded with potassium.
- The key to thick mashed potatoes is ensuring that they are not overcooked.
Nutrition Information
Show Details
Calories
238.65kcal
(12%)
Carbohydrates
25.65g
(9%)
Protein
5.7g
(11%)
Fat
13.56g
(21%)
Saturated Fat
6.75g
(34%)
Cholesterol
36.03mg
(12%)
Sodium
33.03mg
(1%)
Potassium
802.56mg
(23%)
Fiber
4.68g
(19%)
Sugar
0.26g
(1%)
Vitamin A
385.68IU
(8%)
Vitamin C
22.95mg
(26%)
Calcium
88.53mg
(9%)
Iron
6.01mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 23865 kcal
% Daily Value*
| Calories | 238.65kcal | 12% |
| Carbohydrates | 25.65g | 9% |
| Protein | 5.7g | 11% |
| Fat | 13.56g | 21% |
| Saturated Fat | 6.75g | 34% |
| Cholesterol | 36.03mg | 12% |
| Sodium | 33.03mg | 1% |
| Potassium | 802.56mg | 17% |
| Fiber | 4.68g | 19% |
| Sugar | 0.26g | 1% |
| Vitamin A | 385.68IU | 8% |
| Vitamin C | 22.95mg | 26% |
| Calcium | 88.53mg | 9% |
| Iron | 6.01mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
Other Recipes
You'll Also Love
