Roasted Garlic Mashed Potatoes:
These are seriously the best mashed potatoes I’ve ever made! And I’ve made a lot of them since I usually make mashed potatoes for holidays. The only problem is that they may tend to outshine your main course, which is not really a problem, it’s just something I’ve experienced first hand.
Roasting the garlic really mellows it out, you can add an entire head of garlic to the mashed potatoes and it doesn’t overwhelm the dish. Roasting also makes the garlic cloves melt into the potatoes and gives you about a tablespoon of the most delicious garlic olive oil to add to the potatoes. And then there’s the butter and milk. I remember my sister-in-law watching me make mashed potatoes and she said, you’re using a whole stick of butter? No wonder your mashed potatoes taste so good! So, the moral of the story is, don’t let anyone watch you make these potatoes. Just let them enjoy the meal in happy ignorance.
This is also an easy recipe. If you put the garlic in to roast before you start the potatoes, it will all come together at the same time. You can also roast the garlic the day before you make the potatoes. They also do really well if you make them, refrigerate overnight, and then reheat in the oven the next day (with extra butter on top, shhhhh).
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Roasted Garlic Mashed Potatoes
Description
These are the best mashed potatoes. Try not to eat the whole bowl in one sitting! They reheat well too.
Ingredients
- 1head of roasted garlic, cooled, plus the olive oil from roasting
- 4 – 6 large russet potatoes
- 1 stick of butter
- 1 cup of milk (whole or 2%)
- 2 teaspoons of Kosher salt
- 1 teaspoon of ground black pepper, or to taste
Instructions
- Peel the potatoes and cut into large slices, about an inch wide, then cut that slice in half so you have two half moons. Place the potatoes in a large pan and add cold water so that they are completely covered by at least an inch, if not two.
- Turn the heat to high and once the water starts to boil, reduce the heat to medium high so that the water is still boiling, but the water isn’t splashing everywhere. Boil for 10-15 minutes until a knife or fork easily pierces a potato. Turn off the heat.
- Drain potatoes, then place back in the pot you boiled them in.
- Add the butter, 1/2 the milk, and the salt and pepper and mash with a potato masher. These potatoes will have a rustic appearance. If you like them smother, put the potatoes through a ricer/food mill after you drain them.
- Once they are mostly mashed, add the rest of the milk and take the roasted garlic out of the tin foil and squeeze all of the soft garlic cloves into the potatoes. Use the masher and mash the potatoes again to your desired consistency. Add more milk if you need to.
- Taste and adjust for salt and pepper.
Notes
You can make this recipe a day ahead of time. Refrigerate in an oven safe casserole dish, then reheat in a 350 degree oven the next day.
