Description
Transform any meal with these rich, buttery, and creamy mashed potatoes enhanced with roasted garlic.
Ingredients
Scale
- 3 lbs russet potatoes
- 1 large garlic head
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter (1 stick)
- 1 cup heavy cream
- ½ cup milk
- Salt and black pepper (to taste)
- 2 tablespoons fresh chives (chopped, optional)
Instructions
- Preheat your oven to 400°F (200°C). Slice off the top of the garlic head, drizzle with olive oil, and wrap in aluminum foil.
- Place the wrapped garlic in the oven and roast for 40-45 minutes until soft and fragrant.
- While the garlic roasts, peel and chop the russet potatoes into 1-2 inch chunks. Place in a pot, cover with cold water, and add a pinch of salt.
- Bring the pot to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.
- Drain the potatoes and return them to the pot, placing it back over low heat for 1-2 minutes to evaporate moisture.
- Allow the garlic to cool slightly, then squeeze the cloves into a bowl and discard the skins.
- Add the butter to the potatoes, mash until smooth, then stir in the heavy cream and milk until combined.
- Mix in the roasted garlic puree and season generously with salt and black pepper to taste.
- Optional: Garnish with freshly chopped chives before serving. Serve hot and enjoy!
Notes
For a slightly lighter version, substitute half-and-half for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg
Keywords: mashed potatoes, garlic, side dish, Easter, creamy