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Garlic Roasted Mashed Potatoes Recipe

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4.2 from 15 reviews

These Garlic Mashed Potatoes feature perfectly roasted garlic blended into creamy Yukon gold potatoes, creating a rich and flavorful side dish ideal for any meal. The roasting process mellows the garlic, adding a sweet and savory depth while olive oil and reserved potato cooking liquid keep the texture smooth and luscious.

Ingredients

Roasted Garlic

  • 1 whole garlic bulb
  • Extra virgin olive oil (for drizzling)
  • Sea salt (a pinch, for roasting)

Mashed Potatoes

  • 2 pounds Yukon gold or butterball potatoes, peeled
  • 2 teaspoons sea salt (divided: 1 teaspoon for cooking potatoes, 1 teaspoon for seasoning)
  • ⅓ cup extra-virgin olive oil
  • Freshly ground black pepper, several pinches
  • Butter (optional, for serving)
  • Chopped chives and/or rosemary (optional, for sprinkling)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the garlic.
  2. Roast Garlic: Trim the top ¼ inch off the garlic bulb to expose the cloves. Place the bulb cut-side up on a piece of foil, drizzle with olive oil, sprinkle with salt, then wrap tightly in the foil. Roast in the oven for 40 to 60 minutes until cloves are deeply golden and tender. Remove from oven and let cool slightly.
  3. Mash Roasted Garlic: Once cool enough to handle, squeeze or mash the roasted garlic cloves out of their skins using the back of a knife or a small masher until it forms a smooth paste. Set aside.
  4. Cook Potatoes: Place peeled potatoes in a large pot and add 1 teaspoon of salt. Cover with water by about 1 inch. Bring to a boil and cook until potatoes are fork tender, approximately 20 minutes. Drain potatoes, reserving 1 cup of the cooking liquid.
  5. Mash Potatoes: Using a ricer or potato masher, mash the hot potatoes in a large bowl until smooth.
  6. Mix Ingredients: Fold in the roasted garlic paste, ⅓ cup of olive oil, ½ cup of reserved cooking liquid, 1 teaspoon salt, and several pinches of freshly ground black pepper using a rubber spatula. Continue folding until the mixture is creamy, adding up to an additional ½ cup of reserved liquid if desired for extra creaminess.
  7. Serve: Serve the mashed potatoes hot, topped with optional butter and sprinkled with chopped chives and/or rosemary for garnish.

Notes

  • Roasting the garlic mellows its sharpness, giving the mashed potatoes a sweet, nutty flavor.
  • Yukon gold potatoes are preferred for their creamy texture but butterball potatoes work well too.
  • Reserving some cooking liquid from the potatoes helps adjust the consistency to your liking.
  • Adjust salt and pepper to taste after mixing all ingredients.
  • For richer mashed potatoes, add butter when serving.
  • This recipe is naturally gluten-free and vegetarian.

Find it online: http://bitezly.com/garlic-roasted-mashed-potatoes-recipe/