Description
Rich and creamy roasted garlic mashed potatoes made with tender red potatoes, mellow roasted garlic, butter, and half-and-half. This comforting American side dish pairs beautifully with holiday meals, roasted meats, and weeknight dinners.
Ingredients
Scale
- 1 head garlic
- 1 teaspoon olive oil
- 2 pounds red potatoes, washed and quartered
- 1 teaspoon kosher salt for the cooking water, plus more to taste
- 6 tablespoons butter
- 3/4 cup half-and-half
- Freshly ground black pepper, to taste
- Fresh parsley, chives, or thyme for garnish, optional
- Additional butter for serving, optional
Instructions
- Preheat the oven to 375°F.
- Slice about 1/4 inch from the top of the garlic head to expose the cloves.
- Place the garlic on a sheet of foil, drizzle it with olive oil, and wrap the foil tightly around it.
- Roast the garlic for about 1 hour, until the cloves become soft, golden, and easy to squeeze from their skins.
- Place the quartered potatoes in a large pot or Dutch oven and cover them with cold water.
- Add 1 teaspoon kosher salt and bring the water to a boil.
- Reduce the heat and simmer the potatoes for about 15 minutes, or until they are fork tender.
- Drain the potatoes well and return them to the warm pot.
- Squeeze the roasted garlic cloves from their skins and add them to the potatoes.
- Warm the butter and half-and-half on the stovetop or in the microwave until the butter melts.
- Pour the warm butter mixture over the potatoes and garlic.
- Season with additional kosher salt and freshly ground black pepper.
- Mash until the dairy is fully incorporated and the potatoes are creamy with a few small lumps.
- Garnish with fresh herbs and additional butter, then serve warm.
Notes
- Start the potatoes in cold water so they cook evenly.
- Do not overmix the potatoes, or they may develop a gummy texture.
- Warm the butter and half-and-half before adding them for a smoother consistency.
- Leave the red potato skins on for rustic texture, or peel the potatoes for a smoother finish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a splash of milk or half-and-half to restore the creamy texture.
- Freeze the mashed potatoes for up to 2 months and thaw them overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 259
- Sugar: 2
- Sodium: 140
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 3
- Protein: 4
- Cholesterol: 41