Description
This Garlic Mashed Potatoes recipe offers a creamy and flavorful twist on a classic side dish by roasting whole garlic heads to bring out their natural sweetness before mashing them into tender Yukon Gold potatoes with warm butter and cream. The result is a smooth, rich, and comforting mash perfect for pairing with any main course.
Ingredients
Scale
Garlic Roasting
- 1 head garlic, whole and unpeeled
- 1 tablespoon extra virgin olive oil
- Light sprinkle of salt
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and chopped into 1-inch chunks
- 1/2 teaspoon salt (for boiling) plus more to taste
Finishing
- 1/3 cup heavy cream
- 3 tablespoons butter
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the garlic.
- Roast the garlic: Remove the outer papery skin from the garlic head but keep the head intact. Slice off the tops of the cloves to expose them. Place the garlic on foil, drizzle with olive oil, sprinkle lightly with salt, and wrap loosely. Roast for 30-40 minutes until cloves are soft and browned. Let cool before squeezing out the roasted garlic.
- Boil the potatoes: While the garlic roasts, peel and chop potatoes into 1-inch chunks. Place in a saucepan, add 1/2 teaspoon salt and cover with cold water. Bring to a boil, then reduce to a simmer and cook for about 15 minutes or until potatoes are fork-tender.
- Warm cream and melt butter: Heat the heavy cream and butter together in a small pan over low heat or microwave until the butter melts and the mixture is warm.
- Mash the potatoes with garlic: Drain the potatoes and return them to the saucepan on low heat to evaporate excess moisture. Squeeze the roasted garlic cloves into the potatoes and mash using a potato masher or fork.
- Add the cream and butter, then season: Pour in the warm cream and butter mixture and continue mashing until desired smoothness is reached. Avoid over-mixing to keep the potatoes fluffy. Taste and adjust salt as needed.
Notes
- Roasting garlic mellows its flavor and adds a natural sweetness to the potatoes.
- Use Yukon Gold or another waxy potato for the best creamy texture.
- Do not overmix potatoes to avoid them becoming gummy.
- For a lighter version, substitute cream with milk or a non-dairy alternative.
- Adding fresh herbs like chives or parsley can enhance flavor if desired.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
