Roasted Garlic Mashed Potatoes
Elevate mashed potatoes with creamy red potatoes and roasted garlic. A rich, flavorful side dish perfect for holidays or any meal!
Ingredients
- 6 large heads of garlic
- 3 tablespoons extra-virgin olive oil
- 6 pounds red potatoes, peeled and cut into 2-inch chunks
- 1 cup (2 sticks) unsalted butter
- 1 cup heavy whipping cream
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- Melted butter, for garnish (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil, leaving enough overhang to wrap the garlic in a packet.
- Remove the papery outer layers from the garlic bulbs, leaving the bulbs intact. Cut off the top ½ inch of each bulb to expose the cloves.
- Place the garlic heads, cut side up, on the prepared baking sheet. Drizzle with olive oil. Wrap the foil over the garlic to form a sealed packet.
- Bake the garlic for 60–70 minutes, or until the cloves are soft and golden brown. Remove from the oven and let cool.
- Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then cook for about 25 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot, off the heat. Lightly mash them.
- Add the butter and heavy whipping cream to the potatoes, then mash to your preferred consistency.
- Squeeze the roasted garlic cloves into a medium bowl, discarding the skins. Reserve 3-4 cloves for topping and mash the rest of the garlic until smooth.
- Add the mashed garlic, kosher salt, and black pepper to the potatoes. Mix until well combined.
- Serve warm, garnished with melted butter, fresh parsley, and the reserved garlic.