Roasted Garlic Mashed Potatoes
Roasted Garlic Mashed Potatoes could be a meal just by themselves. They are so creamy, rich and satisfying. The aroma of sweet roasted garlic and lightly salted butter melting in your mouth. Soooo good. I don’t make these very often in our house because it is too easy to get carried away. Holidays and guests are what I reserve these special potatoes for. I’m not telling you what to do though! By all means, make them every night! Just tell me about it so that I can live vicariously through you;-)
Tips & Tricks
To roast the garlic, I start by cutting the bulb of garlic in half, then drizzle it with olive oil, put it back together and wrap it in aluminum foil. Pop it in the oven and my work is done. The house smells incredible as the garlic roasts… mmm… so awesome. For the potatoes, I leave the skins on (because I am lazy) while they boil. The potato ricer will separate the skins from the starchy potato for me. Then all of the ingredients go into the big bowl and get whipped to mashed potato perfection.
Roasted Garlic Mashed Potatoes are awesome with my Perfect Thyme Chicken, Cumin and Lime Marinated Flank Steak or Drunken Braised Brisket. Of course if you are making them for a holiday, check out my Boneless Thanksgiving Turkey and Drunk as a Sailor Gravy.
Roasted Garlic Mashed Potatoes
Click Stars to Rate Recipe:Ingredients
- 2 Lbs gold potatoes
- 12 Tbsp butter (divided)
- ½ cup heavy cream
- 1 cup sour cream
- 1-2 tsp Salt (adjust to your taste)
- 2 small heads garlic
- 1 Tbsp fresh chopped parsley (optional garnish)
Instructions
- Preheat oven to 350 degrees.
- Cut heads of garlic in half across the middle, reassemble and wrap in aluminum foil. Place in the oven on the rack or on a sheet pan. Roast for 60 to 90 minutes until soft when squeezed. Remove from oven and let cool.
- Wash, peel and cut the potatoes into similar sized pieces. You don’t need to peel them if you are using a potato ricer, the ricer will catch the skins. Boil for approximately 15 minutes or until a fork can pierce them easily. Drain the water.
- Next, squeeze the roasted garlic out of the skins and into the bowl. Be sure to remove any bits of the dry garlic clove that may have come off with the roasted garlic. This will be a bit messy… no way around it, but it is totally worth the added flavor!
- Rice the potatoes into the bowl with the garlic (removing the potato skins from the ricer as you go), or mash by hand with a potato masher. Using a mixer at this stage to mash the potatoes will often result in gooey/sticky mashed potatoes, so I suggest using a hand masher or ricer for the smoothest and creamiest potatoes.
- Next, add 8 tablespoons of butter, sour cream, heavy cream, and about 1 tsp salt to the potatoes. Using a mixer, whip until just combined (don’t over mix). Taste and adjust for salt. I use 2 tsp of salt, but I like a lot of salt… so adjust accordingly;-)
- Scoop into a serving dish, put remaining 4 tablespoons of butter on top, sprinkle with parsley and serve right away.
