Roasted Garlic Mashed Potatoes

I know people are very passionate about how they like their mashed potatoes – there’s the soft, smooth ‘n creamy camp and then there’s the hearty, full textured camp. Me? I like ‘em full flavored, skin-on and with roasted garlic.

But I think most people will agree that a meal with roasted chicken or turkey is incomplete without the mashies, as my kids like to call them.

To please as many people as I can, I’ll give instructions for both the smooth/soft/creamy and the hearty/skin-on mashed potatoes. You can decide what you want to make!

How to Make Roasted Garlic Mashed Potatoes

First, the garlic. Lop off the top 1/2″ of the garlic to expose the cloves.


In the tin foil, drizzle some olive oil.

Close it up and roast at 400F for 30 minutes or so.

It should look like this – tender, soft and slightly browned. Let it cool for a bit.

Then use your hands to squeeze out the roasted garlic. It should pop right out!

Stir into the mashed potatoes, recipe below.

More great recipes to explore

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Cheesy Tater Tots (Sweet and Savory by Shinee)

Vegan Fettuccine Kalefredo (Oh My Veggies)

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Roasted Garlic Mashed Potatoes Recipe

Servings: 6 Prep Time: 5 Cook Time: 35
Roasted Garlic Mashed Potatoes Recipe

If you're roasting garlic, you might as well roast more than one head...you can use the rest for other recipes (it will store in the refrigerator for a few days) or just spread the soft, warm, mellow garlic over toasted baguette.

Ingredients:

1 head garlic
1 teaspoon olive oil
4 medium russet potatoes, skin-on scrubbed (for creamy mashed potatoes, peel the potatoes)
3-4 tablespoons butter
1/4-1/2 cup milk or heavy cream (or more)
1 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt)
1 teaspoon minced fresh chives

Directions:

1. Preheat oven to 400F. Cut off the top 1/2-inch of the garlic off. Lay garlic on piece of tin foil, drizzle olive oil over garlic cloves and close tin foil. Roast for 30 minutes or until the garlic has softened completely and is very tender. Let cool and squeeze out the roasted garlic cloves. Coarsely chop.

2. In the meantime, place the potatoes in a large pot and cover with water by 1 inch. Cover and bring to boil and cook for 20-25 minutes over medium heat, until you can easily pierce the potato with a fork with very little resistance. Drain potatoes.

3. For Hearty, Skin-On Mashed Potatoes: Return the potatoes to the pot over low heat, add 3 tablespoons butter, 1/4 cup milk, salt and roasted garlic. Use garlic masher to mash. Do not over mix or the mashed potatoes will turn gummy. Taste and season with additional salt or milk if needed. Stir in chives.

4. For Creamy and Smooth Roasted Garlic Mashed Potatoes: In the pot, add 4 tablespoons of butter, 1/2 cup of heavy cream, salt and roasted garlic and turn the heat to low. Use a potato ricer to mash the potatoes into the pot. [TIP: If you find that the potatoes need a little more cooking, just put them in the microwave for an additional 2 minutes]. Stir the potatoes. Do not over mix or the mashed potatoes will turn gummy. Taste and season with additional salt or milk if needed. Stir in chives.

 

Comments 58

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  4. Ann

    Oh, yummy! I love mashed potatoes with roasted garlic. And I also love them hearty & full flavored, with skins left on (also “lumpy”, if you will… not smooth & creamy – that just ain’t natural… lol!) It’s not the way I was raised. Our taters were always neatly peeled, but I discovered when I grew up that I preferred them with the skins. Funny thing is the skin has always been my favorite part of a potato, especially baked potatoes. Thanks for the recipe, I’m making these tonight!

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