Roasted Garlic Mashed Potatoes
A delicious twist on the classic side dish, with rich roasted garlic flavor elevating creamy potatoes.
Ingredients
For the roasted garlic
- 1 head garlic Roast to mellow flavor.
- 1 tsp olive oil To drizzle over garlic.
For the mashed potatoes
- 2 pounds red potatoes Washed and cut into quarters.
- 1 tsp kosher salt For boiling the potatoes.
- 6 tablespoons butter For creaminess.
- 3/4 cup half and half Adjust for creaminess.
- fresh ground pepper To taste.
Instructions
Roasting the garlic
- Cut the top 1/4 inch off of the garlic head. Wrap the garlic head in foil and drizzle olive oil over it. Close the foil around the garlic and roast in the oven at 375 degrees F for about an hour until soft and golden.
Preparing the potatoes
- Place the quartered potatoes in a large pot or Dutch oven and cover with cold water. Add 1 tsp salt and bring to a boil. Simmer for 15 minutes or until fork-tender.
Combining ingredients
- Drain the potatoes and return them to the pot, along with the roasted garlic cloves.
- Gently warm the half and half and butter until the butter melts, then add to the pot with the potatoes and garlic, along with salt and pepper.
Mashing the potatoes
- Mash the potatoes until the milk and butter are incorporated and the potatoes reach a creamy consistency with some lumps.
Serving
- Garnish with fresh herbs and more butter if desired, and enjoy!
Notes
Use fresh ingredients for the best flavor. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat with a splash of milk or half and half.