Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes are so delicious, creamy and fluffy! This super flavorful recipe is the complete opposite of bland. It’s made with a whole head of garlic cloves, sea salt, a generous amount of butter, a touch of cream and fresh thyme.

Course Side Dish

Cuisine American

Keyword roasted garlic mashed potatoes

Prep Time 15

Cook Time 1

Total Time 1 10

Servings people

Calories 284kcal

Author Olivia Ribas

Ingredients

For the Roasted Garlic

1 whole garlic bulb
Extra virgin olive oil for drizzling
Sea salt

For the Mashed Potatoes

1.5 lbs. russet or Yukon gold potatoes peeled and cut potatoes into quarters lengthwise.
Salt for boiling water
1 stick softened butter plus 1 tablespoons for garnish
1/4 cup heavy creamy
Salt and ground black pepper to taste
Fresh thyme for garnish

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Make the roasted garlic: Trim the upper ¼ inch of the garlic bulb, then position it cut-side up on a sheet of foil. Drizzle it with olive oil and sprinkle with salt. Wrap the garlic in the foil and roast it for 40 to 60 minutes, or until the cloves turn a deep golden brown and become tender. Take it out of the oven and allow it to cool slightly. Afterward, use the back of a chef’s knife or a small masher to transform the garlic into a paste, which can then be mixed into the mashed potatoes. Set it aside.
Peel potatoes and remove the little knots from the potatoes with the tip of a potato peeler.
In a large pot (6qt.), place potatoes and cover with cold water. Add salt and bring to a boil. Cook potato until fork tender (about 15-20 minutes).
Drain and return potatoes to pot.
Add butter, salt, pepper, heavy creamy and roasted garlic paste.
Use a potato masher to mash potatoes until smooth. I LOVE to use this one (It's the best).
Stir until completely combined and creamy.
Transfer potatoes to a serving bowl and top with more butter. Season with fresh thyme.

Notes

Rinse potatoes after peeling to remove all dirt and debris.
Potatoes should be very tender before mashing to avoid lumps.
Start potatoes in cold water, adding them directly to hot water can cause un-even cooking.
Use a hand-masher rather than an electric mixer or immersion blender. High speed tools can create a gluey texture.
Avoid overworking your potatoes, even when using a hand-masher.
Make your potatoes ahead of time and heat them back up with no loss of quality/flavor. Perfect make-ahead side for the holidays!
To Store: Place cooled leftovers in an airtight container. Refrigerate for up to 3 to 5 days.
To Freeze: Store mash in an airtight freezer-safe container or Ziploc bag for about a month.
To Reheat: Reheat your mashed potatoes in the microwave or in a pot on the stovetop!

Nutrition