Roasted Garlic Mashed Potatoes is a delectable side featuring creamy, silky yukon potatoes flavored with fragrant roasted garlic, Parmigiano-Reggiano, sour cream, and chives. Enjoy all year long with your favorite main course!
Prepare oven - Heat oven to 400°F. Tear off a square of aluminum foil that is large enough to wrap a whole bulb of garlic. Remove the paper on the outside of the garlic bulbs to reveal the individually-wrapped cloves. Slice off about a quarter inch off the top of the garlic bulbs so the raw cloves are exposed. Place the garlic cut side up on the aluminum foil and drizzle the cloves with olive oil. Wrap the garlic tightly in the aluminum foil.
2 garlic bulbs, 2 tablespoon olive oil
Roast garlic - Place the aluminum foil-wrapped garlic on a baking sheet and place it on the middle rack in the oven. Roast for 40-45 minutes.
Remove roasted garlic - Allow the garlic to cool then use a small fork, chopsticks, or your hands to remove the cloves. To use your hands, pinch the bottom of the bulb with your fingers and squeeze in an upward motion to push out the garlic.
Mashed Potatoes
Boil potatoes – While the garlic roasts, start the potatoes. In a large pot, add peeled potatoes. Add enough broth to cover the potatoes then bring the broth to a boil. Once the water begins to boil, salt the water and cook for about 20 minutes or until fork tender.
3 lbs yukon potatoes
Cream and butter mixture - While the potatoes cook, make a cream and butter mixture. Add butter and heavy cream to a saucepan and warm over medium heat. Remove from heat once hot and set aside.
¾ cup heavy cream, 6 tablespoon butter
Strain and rice potatoes - Once the potatoes are cooked, strain them and immediately use a potato masher or process the potatoes through a potato ricer over a large mixing bowl.
Mix mashed potatoes - Once the potatoes are mashed, fold in the warm butter and cream mixture, roasted garlic, grated Parmigiano-Reggiano, sour cream, kosher salt, pepper, and chives. If too dry, add more heavy cream a quarter cup at a time until it reaches the desired consistency. Transfer to a serving bowl and top with chives. Serve immediately.
½ cup parmigiano-reggiano, ¾ cup sour cream or creme fraiche, 1 teaspoon kosher salt or sea salt, ½ teaspoon freshly cracked black pepper, 2 tablespoon chives
Video
Notes
Storage
Refrigerate leftover mashed potatoes in an air-tight container in the refrigerator for up to 3 days. In order to reheat leftovers, reheat them in a pan on the stove over low-medium heat or microwave them until hot.
Top Tip
Use fresh garlic for the best flavor and so you don't have to deal with the germ.
Use a potato ricer for perfectly silky potatoes. This is the absolute best way to achieve fluffy potatoes and it requires less manual labor.