Roasted Garlic Mashed Potatoes Recipe
User Reviews
5
Roasted Garlic Mashed Potatoes Recipe
Description
This recipe starts by slowly roasting garlic cloves in olive oil until golden and tender, which mellows the garlic flavor. Meanwhile, potatoes and additional garlic cloves are boiled until fork-tender. The cooked potatoes and roasted garlic are mashed together until smooth using a food mill, mixer, or hand masher.
Warm melted butter mixed with cream is folded into the potatoes along with sour cream, roasted garlic olive oil, salt, and white pepper to combine all flavors and achieve a lush, creamy consistency. The use of Yukon potatoes contributes a naturally buttery texture and flavor.
The mashed potatoes can be served immediately with extra melted butter and sprinkled fresh chives if desired. They work as a hearty side dish for many meals.
Make-ahead options allow preparation up to an hour in advance, keeping the potatoes warm. Leftovers store refrigerated up to four days or can be frozen with moisture and flavor loss expected. Reheating gently with added butter or milk maintains creaminess. Adding cream, oil, and sour cream in stages helps control consistency and avoid over-thickening. Using potato skins requires thorough cleaning before cooking.
Ingredients
- 1 ½ cups olive oil
- ½ cup garlic trimmed cloves + 10-12
- 1 cup heavy whipping cream
- 2 unsalted butter sticks + 4 tablespoons melted
- 4 pounds potato Yukon, peeled and quartered
- ¼ cup sour cream
- salt coarse salt and to taste
- ground white pepper coarse salt and to taste
- chives optional chopped for garnish
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
- Prepare up to 1 hour ahead; keep warm covered over very low heat until serving.
- Store leftovers in the refrigerator covered for up to 4 days or freeze up to 2 months with some moisture loss.
- Reheat by gently warming with added butter or milk to restore creaminess.
- Add cream, oil, butter, and sour cream gradually to control texture and prevent overly thick mashed potatoes.
- Potato skins can be used if washed and scrubbed well before cooking.
- Do not overcook potatoes to maintain a thick but smooth mash.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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