Roasted Garlic Mashed Potato Recipe
Roasted garlic mashed potatoes with Yukon Gold potatoes, two heads of garlic, butter, and a garlic-infused cream. No peeling required!
Servings: 8 servings
Equipment
- Stand Mixer or
Ingredients
For the Roasted Garlic:
- 1 head garlic cut in half lengthwise
- 1 teaspoon olive oil
- Salt and pepper to taste
For the Garlic Infused Cream:
- 1 head garlic cut in half lengthwise
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3-4 sprigs fresh thyme
For the Potatoes:
- 3 pounds yellow potatoes
- 3 teaspoons salt divided
- 1 tablespoon chives minced
- ¼ teaspoon black pepper
Instructions
- To make the roasted garlic, preheat the oven to 400˚F. Place the garlic in the center of a square of tin foil, then drizzle with olive oil and season with salt and pepper. Wrap the garlic tightly in the foil, then place it in the oven and roast for 45–60 minutes, or until the exposed cloves are golden brown and tender. Set aside to cool.
- To make the garlic infused cream, combine garlic, cream, butter, and thyme in a small saucepan. Place over medium heat and cook just until the butter melts. Remove from the heat, cover, and let sit for 30 minutes.
- Place the potatoes in a large pot and cover with 1 inch of cold water. Add 2 teaspoons salt, place over medium-high heat, and bring to a boil. Once the potatoes reach a boil, cook for 7–9 minutes, or until tender. Drain, then transfer to a stand mixer fitted with the paddle attachment.
- Strain and discard the solids from the garlic cream. Squeeze all of the roasted garlic flesh from the head of roasted garlic. Add the roasted garlic to the potatoes, season with the remaining salt, and mix at low speed. Slowly stream in the garlic infused cream. Mix just until the cream incorporates and most of the potatoes break down.
- Transfer to a serving bowl and garnish with chives and black pepper.
Notes
My Top Tip: Keep the mixer on low and stop early. Mixing too long can make the potatoes gluey. A few small pieces are fine, but don't keep beating just to remove every lump.
Storage: Store leftover mashed potatoes covered in the fridge for 3–5 days. Reheat gently on the stove or in the microwave, adding cream or milk 1 tablespoon at a time as needed. Try using leftover mashed potatoes in shepherd's pie, potato pancakes, or any of these recipes to make with mashed potatoes!
Nutrition
Calories: 298kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 315mg | Potassium: 778mg | Fiber: 4g | Sugar: 2g | Vitamin A: 651IU | Vitamin C: 37mg | Calcium: 57mg | Iron: 2mg
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