Description
Creamy mashed potatoes featuring the sweet, mellow flavor of roasted garlic.
Ingredients
Scale
- 2 pounds Russet potatoes, peeled and quartered
- 1 whole head of garlic
- 3 tablespoons olive oil
- 1/2 cup whole milk, warmed
- 4 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the top quarter off the head of garlic, exposing the cloves. Place the garlic on a small piece of aluminum foil. Drizzle with olive oil and wrap the foil tightly around the garlic.
- Roast the garlic for 30 to 40 minutes, or until the cloves are soft and golden brown. Let it cool slightly.
- Place the peeled potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes well and return them to the hot, empty pot. Let them sit for one minute to allow excess moisture to evaporate.
- Squeeze the roasted garlic pulp out of the skins into the pot with the potatoes.
- Add the warm milk and softened butter to the potatoes. Mash with a potato masher until smooth.
- Stir in the salt and pepper. Mix until just combined. Do not overmix.
- Serve immediately.
Notes
- For extra richness, substitute heavy cream for the milk.
- You can roast the garlic up to two days ahead of time and store it covered in the refrigerator.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Boiling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 3
- Protein: 5
- Cholesterol: 25
Keywords: mashed potatoes, roasted garlic, potatoes, side dish, comfort food, garlic