I know mashed potatoes are supposed to be a side dish, but does anybody else eat them like the main entree? I am so guilty of this. Especially when I add roasted garlic to my mashed potatoes, I always go back for seconds… or thirds.
Roasting the garlic in the oven neutralizes the sharp garlic flavor and transforms the garlic taste to be more sweet and subtle. Roasted garlic is so simple and easy to make, but it does take time to develop in the oven. You can make the roasted garlic ahead of time to save you a step whenever you’re ready to make the mashed potatoes. I like to make more than enough roasted garlic for one recipe, because there are so many ways to use this versatile ingredient.
HOW TO MAKE ROASTED GARLIC
STEP 1: CUT THE GARLIC
Peel the outer layers of the whole garlic bulbs. Cut 1/4 inch off the top of each garlic bulb, just enough to expose each individual garlic clove.
STEP 2: DRIZZLE OIL
Drizzle olive oil over the exposed tops of the garlic bulbs. Season with a pinch of salt.
STEP 3: BAKE
Wrap the prepared garlic bulbs in aluminum foil. Bake at 400 degrees F for 45-55 minutes, until the garlic cloves are golden brown and soft.
STEP 4: COOL GARLIC
Once you take the roasted garlic out of the oven, let the garlic cool down enough for you to touch with your fingers. Use a fork or a sharp, small knife to pull out each clove. You can also squeeze the garlic out with your fingers.
You can add roasted garlic to pastas, salads, or simply spread it on a baguette and enjoy it in all its garlic-y glory. Today, we are adding it to our mashed potatoes. 🙂
INGREDIENTS FOR MASHED POTATOES
- roasted garlic cloves, mashed
- potatoes – The two types of potatoes I typically recommend for mashed potatoes are russet potatoes or Yukon gold potatoes. They both yield beautiful results, so I’ll use whatever I have on hand or looks good at the store. Russet potatoes seem to produce lighter, fluffier mashed potatoes. In comparison, Yukon gold potatoes seem to make creamier, buttery mashed potatoes. It’s totally personal preference. This recipe was made with Yukon gold potatoes.
- milk or cream – I used whole milk in this recipe, but for a richer flavor use half and half or heavy cream instead.
- butter, unsalted
- seasonings – salt, pepper, chopped chives
HOW TO MAKE ROASTED GARLIC MASHED POTATOES
STEP 1: CUT POTATOES
Wash, peel and cut the potatoes. I cut smaller potatoes in half and cut larger potatoes into quarters. The important thing is that the cut potatoes are similar in size so they cook evenly.
STEP 2: BOIL POTATOES
Bring a large pot of salted water to a boil. Add the potatoes. Adjust heat to medium and simmer for 20 minutes or until potatoes are tender. I use a fork to test how soft the potatoes are. You’ll know when the potatoes are done when they feel like they can easily be mashed.
STEP 3: WARM MILK AND BUTTER
When the potatoes are almost done, add the milk and butter to a small saucepan over low heat. You just want to warm the milk and melt the butter, so this step does not take very long. Once the butter has completely melted, turn the heat off.
STEP 4: DRAIN POTATOES
Drain the cooked potatoes and return to the pot. To ensure that you don’t have extra water still in the pot, I let any potential remaining liquid evaporate.
STEP 5: MASH POTATOES
Now the potatoes are ready to reach their final form! You have several options for how you can mash your potatoes. You can use a large wooden spoon or a hand masher to achieve the consistency of potatoes that you like. I’ve also used an electric stand mixer to do all the work, but you have to be careful not to over mix the potatoes, which can result in a gummy paste-like texture. For the creamiest mashed potatoes, use a potato ricer.
STEP 6: SEASON POTATOES
Add butter, milk, roasted garlic, and chopped chives to the potatoes. Mix until well combined. Season with salt and pepper.
Roasted Garlic Mashed Potatoes
Ingredients
Roasted Garlic
- 2 whole bulbs garlic
- olive oil
- salt
Mashed Potatoes
- 3 pounds Yukon gold potatoes
- 1.5 cups milk
- 3 tablespoons butter
- 2 tablespoons chopped chives plus more for garnish
- 1/2 teaspoon salt more as needed
- 1/2 teaspoon black pepper
- 2 whole bulbs roasted garlic mashed
Instructions
Roasted Garlic
- Preheat oven to 400 ℉.
- Cut 1/4 inch off the top of whole garlic bulbs. Drizzle with olive oil and season with a pinch of salt. Wrap in foil.
- Bake for 45-55 minutes, or until garlic heads are soft and golden brown.
- Let garlic cool until you can comfortably touch with your fingers. Use a fork or a small knife to pull out each garlic clove. Set aside until ready to use.
Roasted Garlic Mashed Potatoes
- Cut potatoes: Wash, peel, and cut the potatoes in half. For larger potatoes, cut into quarters.
- Boil Potatoes: Bring a large pot of salted water to a boil. Add the potatoes. Let potatoes simmer on medium heat for 20 minutes, or until potatoes are tender.
- Warm milk and butter: When the potatoes are almost done, add the milk and butter to a small saucepan. On low heat, warm the milk until butter has melted. Turn off the heat.
- Drain potatoes: Once the potatoes are done cooking, drain and return back to the pot. Let all the liquid evaporate on medium heat.
- Mash potatoes: Mash the potatoes using a hand masher, stand mixer, or potato ricer. Add the warm milk, butter, roasted garlic, chives, salt and pepper.
