Roasted Garlic Mashed Potatoes
These Roasted Garlic Mashed Potatoes will quickly become a dinner staple! They’re deliciously buttery and creamy and that roasted garlic flavor just takes them over the top! Plus only basic everyday ingredients are needed for this comforting side dish.
Ingredients
- 2 medium garlic heads
- 2 tsp olive oil
- 2 1/2 lbs unpeeled red potatoes, diced into quarters (or sixths if larger)
- Salt and freshly ground black pepper
- 1/2 cup milk (anything but skim)
- 1/4 cup heavy cream
- 1/4 cup butter, diced into 1 Tbsp pieces, plus more for serving
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven, prep garlic: Preheat oven to 400 degrees F. Cut garlic heads about 1/2-inch from the top to expose cloves.
- Roast garlic: Transfer garlic heads to a sheet of foil, drizzle 1 tsp oil over each head, wrap foil tightly around garlic so it’s fully covered. Roast in preheated oven until lightly golden and cloves are soft, about 40 – 45 minutes.
- Mash garlic: Remove from oven and let cool (cook potatoes while they cool) then press and pinch cloves out of peels into a small bowl. Mash cloves with a fork and set aside.
- Cook the potatoes: Place potatoes in a large enameled cast iron pot and add enough cold water to cover potatoes, sprinkle in 1 Tbsp salt. Bring water to a boil over medium-high heat, then cover with lid, reduce heat to medium-low and allow to boil until potatoes are very tender when pierced with a fork, about 20 minutes.
- Heat milk, cream and butter: Near the end of potatoes cooking, measure out milk in a liquid measuring cup, add cream and butter. Heat in microwave until hot, about 45 – 60 seconds.
- Drain and mash potatoes: Drain potatoes then return to pot and mash with a potato masher (they should have some lumps in them).
- Stir in milk mixture and garlic: Add hot milk mixture and mashed roasted garlic, and stir with a spoon while seasoning with salt and pepper to taste. Serve immediately with more butter and garnish with parsley if desired.
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