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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
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the top off the head of garlic to expose the cloves. Place the garlic head on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly.
- Roast the garlic in the preheated oven 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.
- While the garlic roasts, place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes well.
- Return the drained potatoes to the pot. Add the roasted garlic cloves, milk, butter, remaining 2 tablespoons of olive oil, salt, and pepper.
- Mash the potatoes with a potato masher or use a hand mixer on low speed until smooth and creamy. Do not overmix.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- For extra richness, you can use heavy cream instead of milk.
- Add a pinch of nutmeg for a subtle flavor enhancement.
- Garnish with fresh chives or parsley before serving.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg