Description
Creamy mashed potatoes infused with the sweet, mellow flavor of roasted garlic.
Ingredients
Scale
- 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