Roasted Garlic Mashed Potatoes
Creamy, buttery mashed potatoes enhanced by roasted garlic and chives.
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.
Notes
You can use skim milk or low-fat milk if you are not a fan of whole milk. Use half-and-half or heavy cream in place of whole milk for an even richer taste.
Make sure you add warm milk and butter to hot potatoes. The heat will help the potatoes absorb the milk and butter much quicker so you don't have to mix as much. Over mixing can result in a gluey texture.