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- 2 pounds Yukon Gold potatoes, peeled and cubed - 1 whole head of garlic - 4 tablespoons unsalted butter, softened - 1 cup heavy cream (or milk for a lighter option) - Salt, to taste - Freshly ground black pepper, to taste - 1 tablespoon fresh chives, chopped (for garnish) You can add ingredients to change the flavor. Here are some ideas: - Cream cheese for extra creaminess - Sour cream for a tangy taste - Parmesan cheese for a rich flavor - Fresh herbs like rosemary or thyme You will need a few tools for this recipe: - A large pot for boiling the potatoes - A knife for cutting garlic and potatoes - A potato masher for mashing - An oven for roasting the garlic - Aluminum foil to wrap the garlic - A mixing bowl to combine everything Gather these items before you start. It makes cooking easier and more fun! {{ingredient_image_1}} To start, grab a whole head of garlic. Preheat your oven to 400°F (200°C). Cut off the top of the garlic head. This exposes the cloves. Drizzle a little olive oil on top. Wrap the garlic in aluminum foil. Roast it for 30 to 35 minutes. The garlic should be soft and caramelized. Once done, let it cool for a bit. Squeeze out the roasted cloves from their skins. Set these aside for later. Next, take 2 pounds of Yukon Gold potatoes. Peel and cube them into small pieces. Put the cubed potatoes in a large pot. Cover the potatoes with cold water. Add salt to the water. This helps to flavor the potatoes. Bring the pot to a boil over medium-high heat. After boiling, lower the heat to a simmer. Cook the potatoes for about 15 to 20 minutes. They should be fork-tender when done. After cooking, drain the potatoes well. Return the drained potatoes to the pot. Use a potato masher to mash them until smooth. Then, add the roasted garlic you prepared earlier. Next, add 4 tablespoons of softened unsalted butter. Pour in 1 cup of heavy cream or milk. Mix everything well until you get a creamy texture. If you want it creamier, add more cream or milk. Now it’s time to season your mashed potatoes. Add salt and freshly ground black pepper to taste. Stir everything until well combined. The flavors should meld nicely. Transfer the mashed potatoes to a serving bowl. For a pop of color, sprinkle with chopped fresh chives on top. This not only looks good but adds flavor too. Enjoy your creamy dream dish! To make smooth mashed potatoes, follow these steps: - Use Yukon Gold potatoes. They are creamy and mash well. - Boil the potatoes until fork-tender. Don't undercook them, as this leads to lumps. - Use a potato masher or a ricer for even smoothness. Avoid using a food processor, as it can make the potatoes gummy. - Add the roasted garlic and cream while mashing. This helps distribute the flavors evenly. Roasting garlic adds a sweet, rich flavor to your mashed potatoes. Here’s how to do it right: - Use a whole head of garlic. Cut off the top to expose the cloves. - Drizzle with a bit of olive oil. This helps the garlic cook evenly and adds moisture. - Wrap it in aluminum foil. This keeps the heat in and prevents burning. - Roast at 400°F (200°C) for 30-35 minutes. Wait until the cloves are soft and caramelized. Salt is key for flavor, but too much can ruin your dish. Here are some tips: - Start with a generous pinch of salt while boiling the potatoes. - Add salt gradually when mixing in the cream and garlic. Taste as you go. - Use freshly ground black pepper for an extra kick. - Fresh herbs like chives can boost flavor without adding extra salt. Sprinkle them on top for a nice finish. Pro Tips Choose the Right Potatoes: Yukon Gold potatoes are ideal for mashed potatoes due to their creamy texture and buttery flavor, but you can also use Russet potatoes for a lighter mash. Don't Skip the Roasting: Roasting garlic enhances its sweetness and flavor. Make sure to let it cool before squeezing it out to avoid burns. Adjust Consistency: Feel free to add more cream or milk gradually until you reach your desired creaminess. For a richer taste, consider adding sour cream or cream cheese. Season Gradually: Start with a small amount of salt and pepper, tasting as you go. It’s easier to add more than to fix an overly salted dish. {{image_2}} You can make these mashed potatoes without dairy. Use coconut milk or almond milk instead of cream. This will give you a creamy texture without the lactose. The roasted garlic still shines through in each bite. Just follow the same steps and enjoy your tasty, dairy-free dish. Cheese can take your mashed potatoes to the next level. I love adding cream cheese or shredded cheddar for extra richness. Just mix in the cheese after mashing. This makes the dish even creamier and adds a nice flavor boost. It’s perfect for cheese lovers. Want to add some freshness? Try mixing in fresh herbs. Chopped parsley, rosemary, or thyme work great. Add them in when you combine the garlic and cream. This gives your mashed potatoes a bright taste. It’s a fun way to change things up while keeping it delicious. To store leftover mashed potatoes, place them in an airtight container. Make sure the lid seals tight. You can keep them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you reheat mashed potatoes, do it slowly. You can use the stove or microwave. For the stove, add a splash of cream or milk to keep them creamy. Heat on low, stirring often. In the microwave, cover the dish with a lid or a microwave-safe wrap. Heat in short bursts, stirring between each burst. This helps them heat evenly. To freeze mashed potatoes, let them cool first. Spoon them into freezer-safe bags or containers. Make sure to remove as much air as possible. Label the bags with the date. You can freeze them for up to two months. When ready to eat, thaw them overnight in the fridge before reheating. Yes, you can use other potatoes. Russets work well too. They give a fluffy mash. Red potatoes are another option. They add a creamier texture. Just keep in mind the taste may change slightly. Yukon Gold potatoes are my personal favorite for their buttery flavor. To make this dish vegan, swap out butter and cream. Use vegan butter instead of regular butter. For cream, try coconut cream or almond milk. These keep the dish rich and creamy. You can also add nutritional yeast for a cheesy flavor. Absolutely! You can mix in cheese for added richness. Parmesan or cheddar are great choices. Fresh herbs like rosemary or thyme can boost the flavor. You could even add sautéed onions for sweetness. The options are endless, so be creative! Roasted garlic mashed potatoes are a comforting dish anyone can make. We explored key ingredients, cooking methods, and helpful tips to create the perfect texture. You learned how to store leftovers and reheat them for the best taste. Don't be afraid to try new variations to suit your taste. Enjoy experimenting with flavors and enjoy perfecting your recipe. Your roasted garlic mashed potatoes can impress any crowd. Happy cooking and enjoy your creamy, flavorful dish!

Roasted Garlic Mashed Potatoes

Creamy mashed potatoes infused with roasted garlic for a rich flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 whole head garlic
  • 4 tablespoons unsalted butter, softened
  • 1 cup heavy cream (or milk for a lighter option)
  • to taste Salt
  • to taste Freshly ground black pepper
  • 1 tablespoon fresh chives, chopped (for garnish)

Instructions
 

  • Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with a little olive oil, wrap in aluminum foil, and roast for 30-35 minutes until soft and caramelized. Allow to cool slightly, then squeeze the roasted cloves out of their skins and set aside.
  • Cook the Potatoes: In a large pot, add the cubed potatoes and cover with cold water. Season generously with salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
  • Drain and Mash: Drain the potatoes and return them to the pot. Use a potato masher to mash the potatoes until smooth.
  • Combine Ingredients: Add the roasted garlic, softened butter, and heavy cream (or milk). Mix well until creamy and combined. Adjust the consistency with additional cream or milk if desired.
  • Season to Taste: Season with salt and freshly ground black pepper to taste. Mix again until well incorporated.
  • Serve: Transfer the mashed potatoes to a serving bowl and sprinkle with chopped chives for a pop of color and flavor.

Notes

For a lighter option, substitute heavy cream with milk.
Keyword garlic, mashed potatoes, sides