Okay, confession time! My absolute favorite side dish, the one I could happily eat every single night, has GOT to be mashed potatoes. But not just any mashed potatoes, oh no. We’re talking about my super-creamy, ridiculously flavorful Roasted Garlic Mashed Potatoes. Forget that raw garlic bite; roasting it mellows it out into this sweet, nutty paste that just melts into the potatoes. It’s like a hug in a bowl, and honestly, it started with a cozy Sunday dinner at my aunt’s where I first tasted garlic mashed potatoes this way. Pure comfort!
Why You’ll Love These Roasted Garlic Mashed Potatoes
Seriously, why reinvent the wheel when you can make it ten times better? Here’s why you’ll be making these babies again and again:
- Mellow Garlic Bliss: Roasting the garlic makes it sweet, nutty, and totally irresistible – zero harshness, all flavor!
- Crazy Creamy Texture: Yukon Golds plus a bit of butter and sour cream? Yep, pure potato perfection.
- Super Versatile: These are the ultimate crowd-pleaser, perfect for holidays, weeknights, or just because!
- Easier Than You Think: Most of the magic happens in the oven while the potatoes boil. So simple!
Ingredients for the Perfect Roasted Garlic Mashed Potatoes
Alright, let’s talk ingredients! For the most amazing Roasted Garlic Mashed Potatoes, you really want to use good quality stuff. Don’t skimp here, trust me!
- 2 pounds Yukon Gold potatoes: These are my absolute go-to. They’re waxy enough to hold their shape but creamy when mashed. Make sure they’re peeled and then cut into nice, even quarters so they cook at the same rate.
- 1 whole head of garlic: This is the star! We’re going to roast the whole head to get that sweet, mellow garlic goodness.
- 3 tablespoons olive oil, divided: You’ll use a little for roasting the garlic, and the rest at the end for that final sheen and flavor boost.
- 1/2 cup milk, warmed: Warming the milk prevents it from cooling down your potatoes too much. You can use whole milk, or even half-and-half if you’re feeling fancy!
- 4 tablespoons unsalted butter: Because, well, butter! It adds classic richness and a lovely mouthfeel.
- 1/4 cup sour cream: This is my little secret for extra tang and creaminess. It really balances out the richness from the butter and garlic.
- Salt, to taste: Crucial! You’ll want a good pinch for boiling the potatoes, and then to season at the end.
- Black pepper, to taste: Freshly ground pepper makes all the difference.
How to Make Roasted Garlic Mashed Potatoes: Step-by-Step
Okay, let’s get these amazing potatoes made! It sounds like a lot, but honestly, it’s mostly hands-off time. You’ll be amazed at how simple it is to get that incredible flavor. While your garlic is roasting, you can get your potatoes going, just like we do with other roasted veggies when we want that deep sweetness.
Roasting the Garlic for Maximum Flavor
First things first, we need to get that garlic roasting. Preheat your oven to 400°F (200°C). Now, grab your head of garlic and chop off the very top quarter inch or so – just enough so you can see the tops of all those little cloves. Pop the whole head onto a piece of foil, drizzle one tablespoon of that lovely olive oil right over the exposed cloves, and wrap it up nice and snug. Pop that little foil packet into the oven and let it work its magic for about 40 to 50 minutes. You’ll know it’s ready when the cloves are super soft and oozy, a beautiful golden brown. Once it’s cool enough to handle, just squeeze those roasted cloves right out of their skins into a little bowl. Mash ’em up with a fork until it’s a nice paste. Seriously, the smell alone is worth it!
Cooking the Potatoes for Mashed Perfection
While your garlic is taking a lovely roast, let’s get those potatoes going. Toss your peeled and quartered Yukon Golds into a big pot. Cover them with cold water – and don’t forget a good, healthy pinch of salt in that water! It really seasons the potatoes from the inside out. Bring it all to a boil over medium-high heat and let them cook for about 15 to 20 minutes. You want them to be super fork-tender, like they’re practically falling apart. Once they’re ready, drain them really well in a colander. Then, here’s a little trick: put them back into the hot, empty pot for a minute. This helps any extra moisture escape, which is key for creamy, not watery, mashed potatoes.
Combining and Mashing Your Roasted Garlic Mashed Potatoes
Now for the fun part – bringing it all together! With your drained potatoes still in the hot pot, toss in the butter, all that glorious mashed roasted garlic, your warmed milk, and the sour cream. This is where the creamy magic happens! You can use a potato masher if you like a slightly chunkier texture, or if you want them super smooth, grab a hand mixer and whip them on low speed. Just a few pulses should do it! Don’t go crazy blending them, or they can get a bit gummy. You want them to be smooth and creamy, like a fluffy cloud. Season them generously with salt and pepper until they taste just right to you. Finally, stir in that remaining 2 tablespoons of olive oil for a little extra gloss and subtle flavor. Voila! Your perfect Roasted Garlic Mashed Potatoes are ready to go. And if you’re ever out of milk, remember you can whip up your own heavy cream at home with this handy guide!
Tips for the Best Roasted Garlic Mashed Potatoes
Making these Roasted Garlic Mashed Potatoes is pretty straightforward, but a few little tricks really elevate them from good to absolutely spectacular. I learned these over years of potato-making! For starters, always use Yukon Golds if you can find them – they’ve got that perfect balance of creamy and fluffy without turning to glue. And here’s a pet peeve of mine: don’t over-mash! Seriously, stop when they’re just combined and creamy. Over-mashing breaks down those starches too much, and then you get gummy potatoes, and nobody wants that! It’s kind of like with scalloped potatoes, you need that right texture.
Ingredient Notes and Substitutions for Roasted Garlic Mashed Potatoes
So, let’s chat about these ingredients for our amazing Roasted Garlic Mashed Potatoes! Yukon Golds are truly my favorite for this because they’re wonderfully creamy without being too starchy. But hey, if you can’t find them, Russets will work in a pinch, just be extra careful not to over-mash them as they can get gummy. For the garlic, if you’re absolutely out of whole heads, you can try using jarred roasted garlic cloves, but honestly, roasting your own fresh garlic is where the magic really happens – that sweet, mellow flavor is unbeatable. And for the milk, feel free to swap it for half-and-half or even a splash of heavy cream for ultra-richness, though I’ve found warmed whole milk works like a charm!
Serving Suggestions for Roasted Garlic Mashed Potatoes
Honestly, these Roasted Garlic Mashed Potatoes are so good, they make pretty much anything taste like a five-star meal! They are absolutely divine alongside a comforting dish like Tuscan Chicken with Broccoli Alfredo. And if you’re having a classic Sunday dinner, they’re the perfect partner for a juicy pork chop or a tender roast beef. Seriously, they’re the ultimate companion for almost any main course you can dream up!
Storage and Reheating Your Roasted Garlic Mashed Potatoes
Leftover Roasted Garlic Mashed Potatoes? Lucky you! They store beautifully in an airtight container in the fridge for about 3-4 days. When you’re ready to reheat, I find the best way to get them back to that creamy perfection is to add a little splash of milk or cream and gently warm them on the stovetop over low heat, stirring often. You can also reheat them in the microwave, but give them a stir halfway through so they don’t dry out. Avoid the oven unless you mix in a good amount of liquid first, or they can get a bit stiff.
Frequently Asked Questions about Roasted Garlic Mashed Potatoes
Got questions about making the most delicious Roasted Garlic Mashed Potatoes ever? I’ve got you covered! It’s a pretty forgiving recipe, but here are a few things folks often ask:
Can I make these Roasted Garlic Mashed Potatoes ahead of time?
You sure can! You can make them a day ahead and store them in the fridge. Just remember to add a little extra milk or cream when you reheat them on the stovetop over low heat, stirring gently until they’re smooth and creamy again. They honestly taste almost as good the next day!
What kind of potatoes are best for Roasted Garlic Mashed Potatoes?
My absolute favorite are Yukon Golds, hands down! They have the perfect waxy texture that breaks down into creamy goodness without getting gummy. Russets will work in a pinch, but you’ll need to be extra careful not to over-mash them to avoid that gluey texture.
How do I prevent gummy mashed potatoes?
Ah, the dreaded gummy potatoes! The keys are using the right potato (Yukon Golds are great!), draining them really well after boiling, and most importantly, not over-mashing. Stop when they’re just combined and smooth. Overworking them breaks down the starches too much. You want creamy, not sticky!
Can I add cheese to my Roasted Garlic Mashed Potatoes?
Absolutely! While this recipe is fantastic as is, feel free to stir in some shredded cheddar, Gruyère, or Parmesan cheese at the end with the butter and sour cream. It’s delicious, and pairs wonderfully with things like Garlic Parmesan Chicken Pasta Bake!
Estimated Nutritional Information
Just a little note, these numbers are estimates, of course! They can totally change depending on the exact ingredients you use, especially the type of milk or if you add any extra goodies. But generally, you’re looking at something around:
- Serving Size: About 1 generous cup
- Calories: Approximately 350
- Fat: Around 20g (with about 10g saturated)
- Carbohydrates: Roughly 35g
- Protein: About 6g
- Sodium: Around 400mg (this can vary SO much based on your salt!)
It’s a hearty side that definitely fills you up!
Print
Roasted Garlic Mashed Potatoes
- Total Time: 1 hr 5 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy mashed potatoes infused with the sweet, mellow flavor of roasted garlic.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1 head garlic
- 3 tablespoons olive oil, divided
- 1/2 cup milk, warmed
- 4 tablespoons unsalted butter
- 1/4 cup sour cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut off the top 1/4 inch of the garlic head to expose the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly.
- Roast the garlic for 40-50 minutes, or until the cloves are soft and golden brown. Let it cool slightly, then squeeze the roasted garlic cloves out of their skins into a small bowl. Mash the cloves with a fork.
- While the garlic roasts, place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes well and return them to the hot pot. Let them sit for a minute to allow excess moisture to evaporate.
- Add the butter, mashed roasted garlic, milk, and sour cream to the pot with the potatoes.
- Mash the potatoes with a potato masher or use a hand mixer on low speed until smooth and creamy.
- Season with salt and pepper to your taste. Stir in the remaining 2 tablespoons of olive oil.
Notes
- For extra richness, you can substitute heavy cream for milk.
- Add chopped fresh chives or parsley for a fresh garnish.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: mashed potatoes, roasted garlic, garlic mashed potatoes, side dish, comfort food, creamy potatoes