Roasted Garlic Mashed Potatoes
Yukon Gold potatoes mashed with soft roasted garlic, butter and cream. Smooth, sweet and deeply savory.
Roasted Garlic Mashed Potatoes
Course: Side DishDifficulty: Easy10
servings20
minutes50
minutesYukon Gold potatoes mashed with soft roasted garlic, butter and cream. Smooth, sweet and deeply savory.
Ingredients
3 lb Yukon Gold potatoes, peeled and cut into chunks
2 heads garlic
2 tablespoons olive oil
1 tablespoon kosher salt, for the water
6 tablespoons butter, softened
3/4 cup warm heavy cream
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 tablespoons chopped fresh chives
1 pinch flaky salt, to finish
Directions
- Heat the oven to 400°F and slice the top off each garlic head to expose the cloves.
- Drizzle the heads with olive oil, wrap them in foil and roast 40 minutes, until soft and golden.
- Meanwhile, put the potatoes in a large pot, cover with cold water and add the tablespoon of salt.
- Bring to a boil and simmer 15 to 20 minutes, until a knife slides through with no resistance.
- Squeeze the roasted garlic out of the skins into a small bowl and press it into a paste with a garlic press or fork.
- Drain the potatoes and let them steam dry in the pot for 2 minutes.
- Add the butter and garlic paste and mash by hand until nearly smooth.
- Pour in the warm cream a little at a time, then stir in the sour cream.
- Season with the salt, pepper and nutmeg and taste.
- Spoon into a warm bowl and finish with chives and flaky salt.
Notes
- Roast the garlic up to 3 days ahead and keep it in the fridge. Keep the cream warm so it does not cool the potatoes. Leftovers keep 3 days and loosen with a splash of milk when reheated. They also freeze for 2 months in a covered tub.
Why roast the garlic
Roasting turns garlic soft and sweet, with none of the raw bite. Yukon Gold potatoes mash creamy. Warm cream keeps the mash hot. That slow roast is why this beats plain buttery mash. The cloves turn sweet and spreadable, and two heads give enough flavor for a full bowl without any bite.
Yukon Gold potatoes are naturally buttery and mash creamy. Boil them in well-salted water, since salt in the water is the only chance to season the inside.
Roasted Garlic Mashed Potatoes swaps
Buttermilk can replace the sour cream. Russets work but are fluffier. Do not use a food processor, since it turns the potatoes gluey.
These reheat in a covered dish with a splash of milk, stirred every few minutes. Freezing works, but expect a slightly grainier texture.
What to serve
Roast beef, turkey or meatloaf.
Warm the cream before adding it. Cold cream cools the potatoes and makes them stiff. Sour cream adds a gentle tang.
A common mistake
Overmixing. Mash by hand until nearly smooth and stop.
Do not use a blender or processor. The blades break the starch and turn the potatoes into glue.
Roasted Garlic Mashed Potatoes at a glance
- Prep time: 20 minutes
- Cooking time: 50 minutes
- Servings: 10 servings
- Ingredients: 12, led by Yukon Gold potatoes, heads garlic, olive oil, kosher salt
Tips for Roasted Garlic Mashed Potatoes
Roast the garlic up to 3 days ahead and keep it in the fridge. Keep the cream warm so it does not cool the potatoes. Leftovers keep 3 days and loosen with a splash of milk when reheated. They also freeze for 2 months in a covered tub.
Roasted Garlic Mashed Potatoes FAQ
How long does Roasted Garlic Mashed Potatoes take?
Roasted Garlic Mashed Potatoes takes 50 minutes of cooking after 20 minutes of prep.
How many people does Roasted Garlic Mashed Potatoes serve?
This recipe makes 10 servings.
What do I need to make Roasted Garlic Mashed Potatoes?
12 ingredients, led by Yukon Gold potatoes, heads garlic, olive oil, kosher salt. Amounts are in the recipe card above.
Part of: 26 Easy Easter Side Dishes for a Sweet and Savory Spread
