Roasted garlic mashed potatoes are so good that you can skip the gravy and eat them as is! The depth of flavor from the roasted garlic and the rich, buttery taste of yellow potatoes make this garlic mashed potatoes recipe the best out there!
Ingredients for Garlic Mashed Potatoes
- Yellow potatoes – Yukon gold preferred
- Roasted garlic
- Heavy cream – okay to substitute milk
- Sour cream
- Butter
- Salt
Roasting the Garlic
Making roasted garlic is super easy! Simply take a garlic bulb and cut off a half inch from the tips of the cloves. Drizzle olive oil on the freshly cut open top and sprinkle salt. Wrap in foil from the bottom of the garlic bulb and loosely twist on top. Put in the oven or the grill at 400 degrees for 35-40 minutes. And that’s it! Congrats on making roasted garlic!
The Flavor of Roasted Garlic
Roasted garlic brings a different flavor than fresh garlic. Fresh garlic will have a stronger taste, but roasted garlic will have a more mellow, deeper flavor that is both sweet and nutty. This is due to the chemical changes in the garlic as it roasts.
Which Potatoes to Use for this Recipe
This roasted garlic mashed potatoes recipe calls for yellow potatoes. I prefer yellow potatoes because they are more buttery in flavor. Yukon gold potatoes are part of the yellow potato family and are the best tasting in my opinion. If yellow potatoes aren’t available, the classic Russet potato will work too.
Prepping the Potatoes
Peel three pounds of potatoes and dice into 1-2 inch chunks. Place in a pot of boiling water for 15 minutes or until the potatoes can be poked through and break easily with a fork. This also helps for smooth potatoes with no lumps.
Once potatoes are done boiling, pour into a colander in the sink so water can drain through. The potatoes will be hot and steamy, so be ready for that steam facial (especially if you wear glasses).
Mix the Rest of the Ingredients
Put the boiled potatoes in a large mixing bowl. Also take the roasted garlic and squeeze into bowl. Squeeze all of the cloves in for a stronger roasted garlic flavor. You can also squeeze in half if you prefer a subtle hint of garlic flavor.
Next, pour in a half cup of heavy cream, throw in four tablespoons of butter, and then 1 tablespoon of salt. Use a hand mixer and blend for 1-2 minutes on high for smooth mashed potatoes. For more lumps in the mashed potatoes recipe, blend a little less. Add more salt to taste as preferred.
What to Serve with Roasted Garlic Mashed Potatoes
Mashed potatoes and gravy go together like milk and cookies, peanut butter and jelly, chips and salsa! Brown gravy is really good with this, as well as poultry gravy.
But in my humble opinion, these creamy roasted garlic mashed potatoes are so good that no gravy is needed! I made these as a side dish to my smoked pork steaks and was glad I skipped the gravy. I usually eat this with no gravy because I love the deep flavors and the texture.
Storing the Roasted Garlic Mashed Potatoes
When placed in an airtight container in the refrigerator, these mashed potatoes can be stored for up to four days. Reheat them in the microwave until the perfect warmth has been achieved. Stir during the reheating process as needed.
Main Dishes to Pair with Garlic Mash
Garlic Mashed Potatoes Recipe
Roasted Garlic Mashed Potatoes
Roasted garlic mashed potatoes combine the deep, mellow flavor of roasted garlic and the rich, buttery taste of yellow potatoes. So good you can skip the gravy!
Ingredients
- 3 lbs. yellow potatoes
- 1 head roasted garlic
- 8 oz. sour cream
- 1/2 Cup heavy cream
- 4 Tbsp butter
- 2 tsp salt
Instructions
- Cut off top of garlic bulb and drizzle olive oil and sprinkle salt. Wrap in foil, face up, and put in 400 degree oven or grill for 35 minutes. Remove.
- While garlic is roasting, peel and cut yellow potatoes into 2-inch pieces. Place in large pot with 3 quarts of water. Bring to a boil.
- Boil potatoes for 15 minutes or until pieces can be easily poked through with a fork. Drain water and place potatoes in a large mixing bowl.
- In the same large mixing bowl, squeeze cloves of roasted garlic in. Add heavy cream, sour cream, butter, and salt.
- Use a hand mixer to blend ingredients for at least two minutes until smooth. Add salt as desired. Serve immediately.
Notes
- If short on time and/or don't have a bulb of garlic on hand, use 3 teaspoons of minced garlic from a jar.
- Can substitute Russet potatoes for yellow.
- Milk will work if no heavy cream is available.
Nutrition Information:
Yield: 10 servings Serving Size: 1 cupAmount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 800mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 9g
NOTE: Nutrition information isn't always accurate.
