Description
Indulge in these creamy, velvety mashed potatoes featuring the deep, mellow sweetness of oven-roasted garlic. By using Yukon Gold potatoes, this side dish achieves a naturally buttery texture that is elevated by slow-roasted garlic cloves. Perfect for holiday dinners or a cozy weeknight meal, this recipe balances rich flavors with simple preparation to create a sophisticated comfort food classic that pairs beautifully with any grilled protein or roasted vegetable side.
Ingredients
3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 large whole garlic heads
1/2 cup unsalted butter, softened
1/2 cup heavy cream
1 tbsp olive oil
1 tsp kosher salt
2 tbsp fresh chives, chopped
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Trim the top 1/4 inch off the garlic heads to expose the cloves.
Drizzle the garlic with olive oil and wrap tightly in aluminum foil.
Roast the garlic for 45 minutes until golden and soft.
Place peeled potatoes in a large pot and cover with cold water by 2 inches.
Bring to a boil and cook until potatoes are tender when pierced with a fork.
Drain potatoes well and return them to the warm pot to dry out for 1 minute.
Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork.
Add the butter and cream to the warm potatoes and mash until smooth.
Fold in the roasted garlic paste and salt.
Garnish with fresh chives before serving.
Notes
Ensure the potatoes are dry before mashing to avoid a watery consistency. You can substitute half-and-half for heavy cream for a lighter version. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Category: Baking
- Method: Boiling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg