Roasted Garlic Mashed Potatoes
Let Me Tell You About Roasted Garlic Mashed Potatoes
Alright, so you know how some recipes just feel like a warm hug? Well, Roasted Garlic Mashed Potatoes is that for me. I started making these back when my oven was older than me (and quite a bit louder, honestly). Once, my little nephew tried to sneak a whole clove of roasted garlic thinking it was candy… his face! Anyway, these potatoes have been the side dish for lazy Sunday dinners, emergency comfort meals after a long day, and one time when I tried impressing my in-laws (they liked it, I think). Not gonna lie, I once made a double batch and hid the leftovers in the fridge behind the yogurt so I’d get dibs the next day. Worth it.
Why You’ll Love This (Besides the Fact That It’s Potatoes)
I make this recipe when I want something that tastes like I actually put in effort but really, it’s just potatoes and garlic—can’t go wrong. My family goes nuts for it because it’s so creamy and a little bit special with the roasted garlic (which is miles better than just throwing in raw garlic, trust me—I learned the hard way, stinky hands for days!). Sometimes I just crave them on a rainy night with a bit too much butter, and you know what? They’re even better when you sneak a spoonful straight form the pot. Not that I’d do that. (Okay, I do that every time.)
The Stuff You’ll Need (and What I’d Use in a Pinch)
- 2 pounds potatoes (Yukon Gold’s my fave, but russets work; my grandma used red potatoes, but I find they’re a bit waxy—up to you!)
- 1 big head garlic (or two if you’re feeling wild—pre-peeled cloves work, but roasting a whole head is way better)
- 1/2 cup (a stick) unsalted butter—sometimes I use salted and just skip the extra salt
- 1/2 to 3/4 cup milk (whole milk is dreamy, but I’ve used half-and-half, oat milk in a pinch, or even a splash of cream if it’s lying around)
- 1/4 cup sour cream (optional, but adds tang; plain yogurt works too)
- Salt & pepper (I just add until it tastes right, honestly)
- Chives or parsley, chopped, for a bit of green—optional, but looks fancy
How I Actually Make Roasted Garlic Mashed Potatoes
- Roast the garlic: Cut the top off the garlic head, drizzle with olive oil (I do it right on a bit of foil), wrap it up, and bake at 400°F (200°C) for about 35 minutes. The smell is ridiculous—in the best way. If you’re short on time, you can even microwave the cloves for a couple minutes (not quite the same, but it’ll do in a pinch).
- Boil the potatoes: Peel ’em if you like (I honestly leave the skins on half the time because I’m lazy, and they add ‘rustic charm’—or so I tell people). Chop into chunks, toss them in a big pot, cover with cold water, add a good pinch of salt, and bring to a boil. Simmer ’til fork-tender, about 15-20 minutes. Don’t overthink it—just poke one, and if it gives, you’re good.
- Drain and mash: Drain well (I let them steam dry a bit—makes them fluffier). Then, either mash with a hand masher (my weapon of choice), or use a potato ricer if you’re feeling posh. This is where I always sneak a bite—just to check seasoning, obviously.
- Add the good stuff: Squeeze those roasted garlic cloves out into the potatoes (try not to eat them all straight away), add butter, and pour in half the milk. Mash more. Stir in sour cream if you’re using it. Add milk a bit at a time until it’s as creamy as you want. Taste, add salt and pepper, taste again—repeat until perfect. If it looks a bit gluey, don’t panic—just add more butter or milk.
- Finish and serve: Pile into a big bowl, sprinkle the herbs on top, and (if you’re like me) add a sneaky pat of butter to melt in. No one’s judging.
Notes (Things I’ve Learned the Hard Way…)
- If you overboil the potatoes, they turn a bit watery. Actually, I find it works better if you just keep an eye on them and check early.
- Roasting the garlic in foil makes cleanup a breeze, but I once tried parchment paper and—well, it got weirdly crispy.
- Don’t be afraid of too much garlic. Unless you have a hot date, then maybe dial it back.
Variations to Try (Some Winners, One Flop)
- I sometimes throw in a handful of grated cheddar—super comforting, but it does make them stringy if you’re not careful.
- Once I tried a sprinkle of truffle oil. Fancy, right? Actually, it overpowered everything. Not my finest hour.
- Swap sour cream for Greek yogurt—it’s lighter, tangier, and my sister-in-law swears by it.
- For vegan folks, olive oil plus a glug of non-dairy milk does the trick, but I add extra roasted garlic to amp up the flavor.
Gear You’ll Need (But You Can Improvise)
- Large pot (if you don’t have one, do two smaller batches—I’ve totally done this in a pinch)
- Colander (or just tip the pot really carefully, but that’s a bit of a gamble)
- Potato masher or ricer (I used a sturdy mug once when I couldn’t find mine)
- Baking tray or just a bit of foil for roasting garlic
Storing Leftovers (If You Even Have Any…)
Pop any extra mashed potatoes into an airtight container and keep in the fridge for up to three days. I think they actually taste better the next day, especially fried up a bit for breakfast—little potato pancakes! But honestly, in my house it never lasts more than a day. Freezing works, but they get a bit grainy sometimes. Oh, and if you want ideas for using leftovers, check out this Serious Eats guide—I’ve tried a few, and the croquettes are excellent.
How I Like to Serve These (Tradition… Sort Of)
These are the side for roast chicken, obviously, but I also plop a big scoop next to grilled sausages, or just eat a bowlful with a fried egg on top (don’t knock it ‘til you try it). On holidays, we pass the bowl around the table—my cousin always takes too much, but I can’t really blame her. For something different, drizzle with a little browned butter and crispy sage. Or just eat them straight from the pot—no shame.
Pro Tips (Learned the Hard Way… Oof)
- I once rushed mashing before the potatoes were dry, and ended up with a gluey mess. Don’t do that—let them steam a bit first.
- Adding all the milk at once? Nope, split it up so you can control the texture. Trust me, soup is not what you want here.
- Use warm milk; cold milk cools everything down and you lose that cozy vibe. (Happened to me, not the end of the world, just not as good!)
FAQ (Because Apparently People Ask…)
- Can I make this ahead? Yup! Just reheat gently, splash in a bit more milk to loosen. Or do what I did last year and keep them in a slow cooker on low—worked great.
- Do I have to peel the potatoes? Not at all. Skins add texture—plus, peeling is the worst part anyway, so skip it if you like. (Unless you’re serving picky eaters, then maybe play it safe.)
- How about making it vegan? Totally doable. Use olive oil or vegan butter, grab some unsweetened plant milk, and add extra roasted garlic for flavor. Check out Minimalist Baker’s vegan version if you want more ideas—lots of good tips there.
- Can I use a stand mixer? You can, but go slow. Or else you get potato glue. Which—well, let’s just say it’s not my favorite texture.
- HELP! My potatoes are lumpy! Honestly, I think a few lumps are charming. But if you want them super smooth, a ricer is your friend. Or just mash a bit longer (and accept your fate, as I do).
So, next time you need a side dish that actually gets people talking, give these a whirl. And if you end up eating half the bowl before it hits the table, hey, we’ve all been there.
Ingredients
- 2 pounds russet potatoes, peeled and cut into chunks
- 1 whole head garlic
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 2 tablespoons sour cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh chives (optional)
Instructions
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1Preheat the oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden.
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2While the garlic roasts, place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until potatoes are fork-tender.
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3Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves out of their skins and add to the potatoes.
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4Add butter, milk, sour cream, salt, and pepper. Mash until smooth and creamy, adjusting seasoning as needed.
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5Transfer to a serving bowl, garnish with chopped chives if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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