So I’ve made these potatoes probably 6 times in the last 2 months (no joke) so it’s probably a recipe that needs to be shared, right? Oh my, oh my are this potatoes good! Good luck stopping at one serving. If you are like me and love garlic you will be swooning over these Roasted Garlic Mashed Potatoes. My mom is the kind of cook that made roast beef with mashed potatoes and gravy every single Sunday as I was growing up, and believe it or not she likes these better than the potatoes she’s been making for 40+ years!
These are really easy to make the thing that I wish could go faster is the time it takes to roast the garlic, but if you start the potatoes about halfway through the garlic roasting it won’t seem like it takes all that long. You can even roast them a few hours early then just rewarm them before adding to the potatoes (it will add a nice smell to your fridge :)). And if you are head over heels in love with garlic feel free to roast an extra head of garlic so you top your serving with a few extra cloves.
As a note, these are intended to be slightly lumpy which is why no beater or potato ricer is is used and they are simply mashed by hand and stirred with a spoon. With that said just be sure you cook the potatoes through until they are soft. A fork should glide right through them when they are done and some will even fall apart. Since they are lumpy you don’t want stiff lumps. Gross. Lumpy, textural potatoes are a good thing here as long as those little lumps are soft. Then another note, I don’t recommend serving these with chives. I know a lot of potato recipes can benefit from some chives but here it will just compete with that incredible roasted garlic flavor so leave them off. And lastly, this isn’t intended to be a healthy recipe, we all need to splurge a little sometimes so don’t hesitate to add a some extra butter over the top. MMMMM buttery, garlicky, extra delicious mashed potatoes. My kind of comfort food!
Roasted Garlic Mashed Potatoes
Yield: About 6 servings
- 2 medium garlic heads
- 2 tsp olive oil
- 2 1/2 lbs unpeeled red potatoes , diced into quarters (or sixths if larger)
- Salt and freshly ground black pepper
- 1/2 cup milk (anything but skim)
- 1/4 cup heavy cream
- 1/4 cup butter , diced into 1 Tbsp pieces, plus more for serving
- Chopped fresh parsley , for garnish (optional)
Preheat oven to 400 degrees. Cut garlic heads about 1/2-inch from the top to expose cloves. Transfer garlic heads to a sheet of foil, drizzle 1 tsp oil over each head, wrap foil tightly around garlic so it's fully covered. Roast in preheated oven until lightly golden and cloves are soft, about 40 - 45 minutes. Remove from oven and let cool (cook potatoes while they cool) then press and pinch cloves out of peels into a small bowl. Mash cloves with a fork and set aside.
Place potatoes in a large enameled cast iron pot and add enough cold water to cover potatoes, sprinkle in 1 Tbsp salt. Bring water to a boil over medium-high heat, then cover with lid, reduce heat to medium-low and allow to boil until potatoes are very tender when pierced with a fork, about 20 minutes. Near the end of potatoes cooking, measure out milk in a liquid measuring cup, add cream and butter. Heat in microwave until hot, about 45 - 60 seconds. Drain potatoes then return to pot and mash with a potato masher (they should have some lumps in them). Add hot milk mixture and mashed roasted garlic, and stir with a spoon while seasoning with salt and pepper to taste. Serve immediately with more butter and garnish with parsley if desired.
Recipe source: Cooking Classy