Description
Creamy mashed potatoes flavored with sweet, mellow roasted garlic.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and quartered
- 1 whole head garlic
- 3 tablespoons olive oil
- 1/2 cup milk, warmed
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the top off the head of garlic to expose the cloves. Drizzle the exposed cloves with olive oil.
- Wrap the garlic head tightly in aluminum foil and roast for 30 to 40 minutes, or until the cloves are soft and golden brown. Let cool slightly.
- Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes well and return them to the hot, empty pot. Let them sit for one minute to allow excess moisture to evaporate.
- Squeeze the roasted garlic pulp out of the skins into the pot with the potatoes.
- Add the warm milk and softened butter to the potatoes. Mash with a potato masher until smooth.
- Stir in the salt and pepper. Adjust seasoning to your taste.
Notes
- For extra richness, substitute heavy cream for the milk.
- You can roast the garlic a day ahead of time and store it in the refrigerator.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Side Dish
- Method: Boiling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 4
- Protein: 5
- Cholesterol: 25
Keywords: roasted garlic, mashed potatoes, potatoes, side dish, comfort food, creamy potatoes