Roasted Garlic Mashed Potatoes
Introducing my all-time favorite mashed potatoes recipe! If there is such a thing as a mashed potato expert, I wear that title with pride. Growing up, I was responsible for all sides and desserts for the holidays. These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and are a real crowd pleaser.
Now, I am a firm believer that mashed potatoes require garlic. If you haven’t already noticed, I am a garlic lover. I almost always add more when working off of recipes. Roasting the garlic before adding it to the potatoes removes some of the harsh bite of garlic while adding a caramelized, slightly sweet flavor. In my opinion, there should be a “Roasted Garlic” candle. There really is nothing better than the mouth-watering, almost intoxicating (in a good way), smell of garlic roasting in a the oven in its own olive oil jacuzzi.
Roasted Garlic Mashed Potatoes
Ingredients
Instructions
- Preheat oven to 425 degrees F.
- Slice off the very top of the garlic head. Drizzle head with roughly 2 tablespoons olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 45 minutes. Remove from the oven and let cool. Remove the cloves and mash with a fork.
- Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Make sure to drain the potatoes well, then toss them back into the drained (hot) pan and let them sit over low heat for 2-3 minutes to really let the moisture evaporate.
- Mash potatoes. I think a ricer is the best tool for the job but of course a standard masher works too.
- Add cream, butter, and roasted garlic to the potatoes and mash until smooth.Taste and season with salt and pepper. Serve immediately.
