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Roasted Garlic Mashed Potatoes

Updated on November 18, 2017
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Jan has been cooking and writing about food for over twenty years, and has cooked on multiple television stations, including Food Network.

Creamy, Buttery, Roasted Garlic Mashed Potatoes

Everyone's favorite at Thanksgiving or Christmas. Buttery, creamy, smooth and loaded with flavor, this recipe is a knockout winner!
Everyone's favorite at Thanksgiving or Christmas. Buttery, creamy, smooth and loaded with flavor, this recipe is a knockout winner!

Mashed potatoes top every single list of people's favorite comfort foods. Rich, creamy and delicious, they just ooze delicious warmth. Topped with a little homemade gravy, and super simple dish can be elevated to Nirvana inducing levels. In this case creamy mashed potatoes are paired up with sweet and savory roasted garlic, which adds a depth and dimension that is to die for.

There are a few tricks for mashed potatoes. There's tons of information about how to do them correctly in Potatoes, How to Make the Most of Your Tubers. The best way to get the creamiest, silkiest potatoes is to use a ricer, but you can get great results with an old fashioned masher. The important thing is to not overbeat them - using a mixer or getting too enthusiastic with beating will break them down too much, and they'll be gluey and sticky instead of fluffy.

You can also change these up easily - my personal preference is for russet potatos, but Yukon Golds or Reds are also great - just a little waxier, so the texture is different. Feel free to leave the skins on if you'd like a 'smashed' version. You can also change out the half and half for all cream, or all milk, sour cream or even evaporated milk - whatever you have and however rich you'd like them.

This recipe makes enough to serve 6-8 - I usually double it to get leftovers to use on shepherd's pie or for potato pancakes. Those are awesome with a little fresh chives or parsley.

The Recipe!

You'll Need:

  • 2 medium heads of garlic
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon salt
  • 3 pounds russet, red or Yukon Gold potatoes, peeled and quartered
  • 6 tablespoons butter, softened
  • 1 cup half and half
  • salt and pepper to taste
  1. Preheat oven to 350F.
  2. Cut the heads of garlic in half, making sure to take off the tips of the cloves of garlic, but leaving them attached to the head. Remove and discard extra paper. Place the garlic on a sheet of aluminum foil, drizzle with olive oil and a sprinkle of salt. Seal packet, and place in oven for one hour. At the end of the hour, remove packet from the oven, open it to release steam and cool, and set aside.
  3. Meanwhile, bring a large pot of water to a boil. Once boiling, add a big pinch of salt and add potatoes. Cook until tender, about fifteen minutes.
  4. Place half and half and butter in a small saucepan over low heat. You really just want to warm these and melt the butter, not cook them. Squeeze garlic from the cloves in to a small bowl, and mash with the back of a fork, and add the garlic to the milk.
  5. Drain and put back in hot pot, but off the heat. Add butter, half and half and garlic and mash. Stir in, and add salt and pepper to taste.

Start With Russet Potatoes

I like Russet potatoes for this. They are starchier, so they fluff up more when mashed. Yukon Golds or red potatoes will work, especially Yukons, but I simply prefer the Russets.
I like Russet potatoes for this. They are starchier, so they fluff up more when mashed. Yukon Golds or red potatoes will work, especially Yukons, but I simply prefer the Russets.

Cut the Potatoes into Small Cubes

Cut the potatoes into small cubes. They'll cook much faster and more evenly. Using approximately 1 inch cubes will reduce the cooking time to about 15 minutes.
Cut the potatoes into small cubes. They'll cook much faster and more evenly. Using approximately 1 inch cubes will reduce the cooking time to about 15 minutes.

Give the Spuds Lots of Real Estate

I like to use a large pot, since the starches from the potatoes tend to make a mess on the stove top. Using a pot larger than necessary minimizes cleanup. Make sure you get enough salt in the water too - otherwise your potatoes just won't be seasoned
I like to use a large pot, since the starches from the potatoes tend to make a mess on the stove top. Using a pot larger than necessary minimizes cleanup. Make sure you get enough salt in the water too - otherwise your potatoes just won't be seasoned

Butter, Cream and Garlic

Warming the cream and garlic while melting the butter ensures that they incorporate more fully into the hot, cooked potatoes.
Warming the cream and garlic while melting the butter ensures that they incorporate more fully into the hot, cooked potatoes.

Potato Ricer!

A potato ricer is one of my favorite tools - it makes mashing the potatoes almost fool proof. A regular masher works well, just be careful not to over mix, or they'll become gluey.
A potato ricer is one of my favorite tools - it makes mashing the potatoes almost fool proof. A regular masher works well, just be careful not to over mix, or they'll become gluey.

Stir to Incorporate, But Don't Overmix

Stir thoroughly but don't overwork the mixture. The potatoes will stay flluffier if you keep it light.
Stir thoroughly but don't overwork the mixture. The potatoes will stay flluffier if you keep it light.

Ready to Serve

Perfectly creamy, buttery, nutty garlic mashed potatoes. Perfect for any holiday - or weeknight for that matter!
Perfectly creamy, buttery, nutty garlic mashed potatoes. Perfect for any holiday - or weeknight for that matter!

Check Out the Quick Tutorial

© 2010 Jan Charles

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    • Capt. Semant profile image

      Capt. Semant 7 years ago

      Yummy...Nice Content...