Amazing Roasted Garlic Mashed Potatoes

Oh, mashed potatoes! They’re like a warm hug on a plate, right? And let me tell you, my Roasted Garlic Mashed Potatoes take that comfort food feeling to a whole new level. Forget plain old spuds; this recipe infuses them with the most incredible, sweet, mellow garlic flavor that just melts into the creamy potatoes. Seriously, I make these every single holiday, and they disappear lightning fast. It reminds me of Thanksgivings past, where this dish was always the star side, and everyone would just rave about it. They’re surprisingly simple to make, and the result is pure comfort magic.

Why You’ll Love This Roasted Garlic Mashed Potatoes Recipe

Honestly, why wouldn’t you love these potatoes? They’re:

• Super easy to whip up, even on a busy holiday!
• Packed with that amazing, sweet mellowness only roasted garlic can give.
• Incredibly creamy and smooth – pure comfort food perfection.
• A guaranteed crowd-pleaser for any special occasion or festive get-together.

Trust me, these are going to be your new go-to!

Gather Your Ingredients for Roasted Garlic Mashed Potatoes

Alright, let’s get our kitchen prepped! Here’s what you’ll need to snag for these amazing roasted garlic mashed potatoes. Don’t worry, it’s all pretty straightforward stuff you probably have, or can easily find. You’re going to need:

• About 2 pounds of lovely Yukon Gold potatoes. Make sure you peel ’em and cut them into quarters so they cook evenly.
• A whole head of garlic. Yes, the whole thing!
• 3 tablespoons of olive oil. We’ll use some for the garlic and some for the potatoes later.
• About 1/2 cup of milk. Whole milk works best for creaminess, but use what you’ve got!
• 4 tablespoons of lovely unsalted butter.
• And of course, salt and pepper – about 1/2 teaspoon of salt, or just to your taste, and 1/4 teaspoon of black pepper.

That’s it! Simple ingredients for a truly spectacular side dish.

Step-by-Step Guide to Making Roasted Garlic Mashed Potatoes

Okay, time to get down to business and turn those simple ingredients into pure mashed potato magic! Don’t be intimidated, it’s actually a really straightforward process. The key is to let the oven do most of the heavy lifting for the garlic, and then we just bring it all together.

Roast the Garlic to Perfection

First things first, let’s get that garlic going. You want to preheat your oven to a nice 400°F (200°C). Grab that head of garlic, and carefully slice off the very top so all those little cloves are sticking out and exposed. Pop it onto a piece of aluminum foil, give it a little drizzle of about 1 tablespoon of your olive oil, then wrap that foil up nice and snug. Toss it in the oven for about 40 to 50 minutes. You’ll know it’s ready when it’s super soft and has a lovely golden-brown color. Once it’s cool enough to handle, just give it a gentle squeeze, and those sweet, roasted cloves will slide right out of their skins. Yum!

Cook the Potatoes Until Fork-Tender

While that garlic is doing its thing, let’s get the potatoes going. Put your peeled and quartered potatoes into a big pot, cover them with cold water, and add just a pinch of salt to the water. Bring it all to a boil and let those potatoes cook for about 15 to 20 minutes. You want them to be really tender – a fork should slide in easily with absolutely no resistance. Drain them really, really well. Nobody wants watery mashed potatoes!

Combine and Mash for Creamy Roasted Garlic Mashed Potatoes

Now for the fun part! Put those beautifully drained potatoes back into the pot. Add in those lovely roasted garlic cloves you squeezed out, your milk, the butter, the rest of the olive oil, and your salt and pepper. Grab a potato masher and get mashing! Or, if you’re feeling fancy, you can use a hand mixer on a low speed. Just mash until it’s all smooth and creamy, but PLEASE don’t overmix it. Seriously, a few seconds too long and you’ll end up with gummy potatoes, and that’s just sad. Give it a taste and add a little more salt or pepper if you think it needs it.

Tips for the Best Roasted Garlic Mashed Potatoes

Okay, so you’ve got the recipe, but let me give you a few little secrets I’ve picked up along the way to make these Roasted Garlic Mashed Potatoes absolutely divine. First off, the potatoes themselves matter! Yukon Golds are my absolute faves because they’re naturally buttery and don’t get gluey. If you can’t find them, a good all-purpose potato will work, but try to avoid starchy ones like Russets, they can get a bit too mushy. Also, make sure you drain those potatoes really, really well after boiling – letting them steam dry for a minute in the hot pot is a great trick to avoid watery mash. And for goodness sake, don’t overmix! Just mash until it’s combined and creamy, that’s it. A quick taste test at the end is crucial; sometimes, you just need a little more salt or pepper to really make those flavors sing.

Oh, and don’t skip roasting that extra garlic; it’s what makes these potatoes extra special! You can totally find more easy recipes like this on my blog if you’re looking for more dinner inspiration!

Ingredient Notes and Substitutions for Roasted Garlic Mashed Potatoes

Sometimes you’re in the kitchen and realize you’re missing something, or maybe you just want to jazz things up, right? No worries! For these spectacular Roasted Garlic Mashed Potatoes, you’ve got a little wiggle room. Yukon Golds are totally my jam because they’re so creamy and buttery on their own, but if you can’t find them, don’t sweat it. A good starchy potato like a Russet will work, but just be *super* careful not to overmix, or they can get gummy. For an even richer, more decadent mashed potato experience, swap out the milk for heavy cream – oh my goodness, it’s divine! And if you happen to have some nutmeg on hand, just a tiny pinch added in with the other ingredients gives a subtle warmth that’s just lovely, especially during the holidays.

Serving and Storing Your Roasted Garlic Mashed Potatoes

Alright, so these Roasted Garlic Mashed Potatoes are best when they’re hot out of the pot, all fluffy and creamy. I love serving them with a sprig of fresh chives or some chopped parsley sprinkled on top – it just adds a nice little pop of color and freshness. They’re the perfect partner for pretty much any main course, especially during the holidays! If you happen to have any leftovers (which is rare in my house, but it happens!), just pop them into an airtight container and stash them in the fridge. They’ll be good for about 2-3 days, no problem.

Frequently Asked Questions about Roasted Garlic Mashed Potatoes

Got questions about these dreamy Roasted Garlic Mashed Potatoes? I’ve totally got you covered! It’s like having a little chat about making the best darn potatoes ever.

Can I make Roasted Garlic Mashed Potatoes ahead of time?

You sure can! Just mash them up and let them cool completely before popping them in the fridge. They’re best reheated gently on the stovetop with a splash more milk or butter.

What’s the best way to reheat Roasted Garlic Mashed Potatoes?

My favorite way is to gently warm them in a saucepan over low heat, stirring often. Add a little extra milk or butter to get them nice and creamy again. Microwaving works too, just stir halfway through!

Why are my mashed potatoes gummy?

Oh, that’s usually from overmixing! Once you start adding the liquids, just mash or mix until everything is combined and smooth. Stop right there! Overworking them really breaks down the starches and makes them gummy.

Nutritional Information for Roasted Garlic Mashed Potatoes

Now, while these Roasted Garlic Mashed Potatoes are pure comfort and flavor, it’s good to have a general idea of what’s in them. Keep in mind these numbers are just estimates, and they can totally change depending on the exact brands you use and how much you add! You’ll find about 250 calories per serving, with around 15g of fat, 25g of carbohydrates, and 4g of protein. They’re a delicious treat, especially for those festive occasions!

Share Your Roasted Garlic Mashed Potatoes Experience

So, what did you think of these amazing Roasted Garlic Mashed Potatoes? I really hope you give them a try, especially for your next holiday meal or any time you need a little extra comfort! I’d absolutely LOVE to hear all about it. Did you try any fun twists? How did they hold up at your dinner party? Please, please leave a comment below, rate the recipe, or even better, share a photo of your creation with me on social media! You can find out more about me here or drop me a line here. Your feedback makes my day!

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