Roasted Garlic Mashed Potatoes
These Roasted Garlic Mashed Potatoes are rich and decadent in both flavor and texture, yet use only 6 ingredients! Roasted garlic makes them restaurant-quality with it’s savory yet sweet flavor for the most addicting mashed potatoes you’ll ever have!
Servings: 10 servings
Calories: 111kcal
Ingredients
- 1 whole head of garlic
- 1 tablespoon olive oil
- 4 cups cubed Russet or Yukon Gold potatoes peeled, washed, and cut
- 2 ounces cream cheese or sour cream regular or 1/3-less fat
- 2 tablespoons butter
- 1/4-1/2 cup heavy whipping cream start with 1/4 cup
- 1/2-1 teaspoons salt
Instructions
- Preheat oven to 400℉.
- Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and roast for 35-40 minutes, until soft and golden. Remove from oven and let cool slightly, then squeeze the cloves out of their skins. Mash into a paste, if desired.
- Add potatoes and 2 cups of water to a large saucepan. Turn the heat to medium-high and cook covered at a rolling simmer 15-20 minutes, or until you can easily pierce the potatoes with a fork.
- Drain the potatoes and pour into a large mixing bowl. Add the mashed roasted garlic, cream cheese or sour cream, butter, 1/4 cup heavy whipping cream, and salt. Rest 2 minutes. Mix with a hand mixer, starting with low speed and building the speed to high as the ingredients start to blend. Mix just until the potatoes are smooth and ingredients cohesive. Don't overmix.
- Taste to determine if you need to add more salt or cream. If you’d rather have a lumpier texture or don’t have a hand mixer, you can also mash with a masher or ricer tool. If desired, you can top with additional butter.
Notes
Storage:
Store any leftover roasted garlic mashed potatoes in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. Add a splash of milk or cream if it seems thick.
You can also freeze the mashed potatoes, just thaw them overnight in the fridge before reheating and serving.
Expert Tips:
- Always start the potatoes from cold water. This will be the best method for even cooking of the potatoes until they are tender.
- You a hand mixer for whipping ease. It mixed the potatoes in seconds! Or you can use a potato masher or fork.
- Always add more salt or cream if you desire. You can make these potatoes as creamy as you’d like!
- Make sure you fully roast the garlic through. It should be lightly caramelized and very tender to pierce with the tip of a paring knife.
- Drain the potatoes well after boiling. If you find your potatoes thin or watery in texture, this is probably why.
- Avoid mixing the potatoes too much. They will become dense and gluey in texture if you do.
Nutrition
Calories: 111kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 159mg | Potassium: 271mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!