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Mashed potatoes with roasted garlic have been my go-to comfort food for gatherings and holidays. The combination of creamy potatoes and sweet buttery roasted garlic makes this classic side dish irresistible. If you love your mashed potatoes full-flavored and extra rich, you are about to discover a new favorite.
When I first made these for a Sunday dinner, my family scraped the bowl clean before any other dish. Now it is the first thing requested for special occasions.
Ingredients
- Russet potatoes or Golden Yukon: These potatoes yield a fluffy smooth mash. Choose firm unblemished potatoes for best results
- Heavy cream: Provides creaminess. Opt for fresh cream with no off smells
- Parmesan cheese: Adds savory depth. Always use freshly shredded for best melting
- Butter: Enriches and gives that classic mashed potato flavor. Choose high quality salted butter
- Roasted garlic: Adds sweetness and complexity. Look for firm garlic bulbs with tight skins
- Olive oil: Infuses flavor. Layered into both the roasting and serving steps. Use good extra virgin olive oil
- Fresh thyme: Gives bursts of herbal freshness. Make sure leaves are bright green and fragrant
- Black pepper: Rounds out the flavor. Use freshly cracked for maximum aroma
- Salt: Brings balance. Adjust to taste as needed
Instructions
- Prep the Garlic:
- Slice off the top from each garlic head to expose the cloves and gently remove any loose papery leaves. Drizzle the tops with olive oil until the cloves glisten and all are coated
- Roast the Garlic:
- Set your oven to 400 degrees Fahrenheit and wrap each garlic head snugly in foil. Place on a baking sheet or directly on the rack. Roast for about forty five minutes until the cloves are buttery soft and caramelized
- Squeeze and Infuse:
- Once cool enough to handle gently squeeze the roasted garlic cloves out into a small bowl. Pour three tablespoons olive oil over them, stir and set aside so the flavors meld
- Prep the Potatoes:
- Peel and quarter the potatoes. Place in a large pot and cover with cold water by one or two inches. Bring to a rolling boil. Simmer for fifteen to twenty minutes until fork tender but not falling apart
- Drain and Mash:
- Drain potatoes very well so there is no lingering water, this is key for creamy texture. Place potatoes back into a large bowl and mash thoroughly until smooth using your favorite mashing tool
- Warm Up the Cream Mixture:
- In the same pot you used before heat the heavy cream on low until just steaming. Add in the mashed potatoes followed by parmesan cheese, butter and salt. Stir over low medium heat for about five minutes until cheese melts and mixture is smooth and glossy
- Season to Taste:
- Taste and adjust salt as needed. Stir until the potatoes have reached your preferred consistency, if too thick you can add a splash more cream
- Serve and Garnish:
- Spoon potatoes into a serving bowl. Swirl over some of the infused olive oil with garlic. Dollop a little more butter on top. Finish with roasted garlic cloves, sprigs of fresh thyme, black pepper and extra salt if you like
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Roasted garlic is by far my favorite ingredient in this recipe. I still remember the first time I served these mashed potatoes at Thanksgiving and everyone asked for a second helping. The aroma of garlic roasting always reminds me of family celebrations.
Storage Tips
Refrigerate leftover mashed potatoes in an airtight container. They keep well for up to four days. For best texture add a splash of cream or milk when reheating and stir thoroughly. Warm gently on the stove or in the microwave until hot
Ingredient Substitutions
Both Russet and Yukon potatoes work beautifully in this recipe. If you are out of heavy cream, half and half can be used in a pinch. For a dairy free version, try using full fat coconut milk and vegan butter. Parmesan can be swapped with Pecorino or left out for a milder taste
Serving Suggestions
These creamy mashed potatoes shine next to roasted meats, grilled fish, or a hearty vegetable stew. Try piling them high with crispy onions or serving as a base for a rich gravy. They also make amazing leftovers, scooped into potato pancakes for breakfast
Cultural Context
Mashed potatoes have a long tradition on American and European tables. The addition of roasted garlic gives a nod to Mediterranean influences while the parmesan brings a touch of Italian flair. For me, this dish always feels festive yet familiar as it bridges both old world and new world comfort
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Serve these mashed potatoes hot and garnished with fresh herbs for maximum flavor. This classic side is sure to be the star at any gathering
Frequently Asked Questions
- → How do I get potatoes smooth and creamy?
Mash with a potato masher or ricer, then blend in warm cream, butter, and cheese until fluffy and smooth.
- → Can I use Yukon Gold instead of Russet potatoes?
Yes, Yukon Gold offers a buttery flavor and creamy texture. Both varieties mash beautifully.
- → How do I roast the garlic for extra flavor?
Wrap whole garlic heads with olive oil in foil, roast at 400°F for 45 minutes, then squeeze out the cloves.
- → What should I avoid for perfect consistency?
Drain potatoes thoroughly and avoid overboiling to prevent a watery or gluey outcome.
- → How should I serve mashed potatoes with roasted garlic?
Top with a swirl of garlic-infused olive oil, extra roasted garlic, fresh thyme, and ground black pepper.