Heavenly Roasted Garlic Mashed Potatoes

$- 2 pounds Yukon Gold potatoes, peeled and cubed - 1 bulb of garlic - 4 tablespoons unsalted butter - 1/2 cup heavy cream (or milk for a lighter option) - 1/2 cup sour cream - Salt and pepper to taste - Fresh chives or parsley, chopped (for garnish) Roasted garlic mashed potatoes need just a few simple ingredients. First, I choose Yukon Gold potatoes. They are creamy and buttery, perfect for mashing. I peel and cube about two pounds for this recipe. Next, I grab a bulb of garlic. Roasting the garlic gives it a sweet flavor. I also use four tablespoons of unsalted butter. This adds richness and smoothness to the mash. For creaminess, I include half a cup of heavy cream. If you want a lighter dish, milk works well too. I also add half a cup of sour cream for tang. Don’t forget salt and pepper! They help bring all the flavors together. Finally, I like to sprinkle fresh chives or parsley on top. This adds a pop of color and fresh taste. With these ingredients, you can make a creamy and flavorful dish that everyone will love. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). Take your bulb of garlic and slice the top off. This exposes the cloves. Drizzle a little olive oil on top. Wrap the garlic in aluminum foil. Place it in the oven for 30-35 minutes. This roasting makes the garlic soft and golden. Next, fill a large pot with salted water and bring it to a boil. Peel and cube 2 pounds of Yukon Gold potatoes. Add the cubed potatoes to the boiling water. Cook them until fork-tender, which takes about 15-20 minutes. Once tender, drain the potatoes. Return them to the pot and keep on low heat for a minute to let any extra moisture evaporate. Now it’s time to mash! Squeeze the roasted garlic cloves from their skins into the potatoes. Add 4 tablespoons of unsalted butter, 1/2 cup of heavy cream, and 1/2 cup of sour cream. Use a potato masher to mix everything until smooth and creamy. If you want it creamier, add more heavy cream as needed. Season your mashed potatoes with salt and pepper to taste. Mix well to incorporate the seasoning. Finally, transfer the mash to a serving bowl. Garnish with fresh chives or parsley for an extra pop of color. I love using Yukon Gold potatoes for mashed potatoes. They have a smooth texture and a rich flavor. Yukon Golds are naturally creamy, which makes them ideal for this dish. Other potatoes, like Russets, can be too starchy and fluffy. While they work, they lack the buttery taste of Yukon Golds. If you want a perfect mash, stick with Yukons. To get the best creamy texture, balance is key. I often start with 4 tablespoons of butter and 1/2 cup of heavy cream. But feel free to adjust these amounts. If your mash feels too thick, add more cream. You can swap heavy cream for milk if you want a lighter version. The goal is a smooth, silky mash that melts in your mouth. Want to add a twist? Try mixing in some sour cream for tang. You could also stir in roasted garlic for depth. Fresh herbs like chives or parsley add brightness. For a cheesy kick, mix in some grated Parmesan. Each of these options can change your mashed potatoes into something special. Experiment and find your favorite combination! Pro Tips Use Yukon Gold Potatoes: Their natural buttery flavor and creamy texture make them perfect for mashing. Don’t Skip the Garlic: Roasting the garlic enhances its sweetness and mellows its sharpness, adding depth to your mashed potatoes. Heat the Dairy: Warming the butter and cream before adding them to the potatoes helps create a smoother, creamier texture. Adjust to Taste: Always taste and adjust seasoning after mashing, as some potatoes might need more salt or pepper than others. {{image_2}} To make a vegan version, swap out the butter, cream, and sour cream. Use plant-based butter and unsweetened almond milk instead of cream. For sour cream, try coconut yogurt. This keeps the dish creamy and tasty without dairy. Adding herbs can boost the flavor. Try fresh rosemary, thyme, or basil. Chop the herbs finely and mix them in with the garlic and potatoes. This adds a burst of freshness and makes your mash special. If you love cheese, this is for you. Stir in shredded cheddar or cream cheese for a rich taste. You can also try parmesan for a nutty flavor. Mix the cheese when you add the butter and cream for a gooey texture. To store leftover roasted garlic mashed potatoes, let them cool first. Place the mashed potatoes in an airtight container. Make sure to cover it tightly. Store them in the fridge for up to three days. When ready to eat, check for any signs of spoilage before reheating. You can freeze roasted garlic mashed potatoes for longer storage. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to leave some space for expansion. They can last up to three months in the freezer. To freeze, label the container with the date. This helps you keep track of how long they’ve been stored. When reheating, aim for gentle heat to keep the texture smooth. You can use the microwave or a pot on the stove. If using a microwave, heat in short bursts, stirring often. For stovetop reheating, add a splash of cream or milk to regain creaminess. Stir frequently and heat until warm. Always taste and adjust seasoning after reheating. Yes, you can use different kinds of potatoes. While Yukon Gold potatoes shine, russet potatoes work well too. Russets are starchy and fluffy, giving a nice texture. Red potatoes can add a creamy feel but are waxy. You might want to mix types for extra flavor. Each kind brings its own taste and texture to your dish. To make your mash creamier, add more butter and cream. You can also use milk for a lighter touch. Warm the cream before mixing; this helps it blend in better. If you want a richer flavor, use sour cream or cream cheese. Don't forget to mash well. A potato ricer can help achieve that smooth feel. Adjust the amount until you get your desired creaminess. Yes, you can prepare mashed potatoes ahead of time. Cook and mash them as usual, then store in an airtight container. Keep them in the fridge for up to two days. When ready to serve, reheat gently on the stove. Add a splash of cream to keep them moist. You can also warm them in the oven, covered with foil. In this article, we explored how to make delicious roasted garlic mashed potatoes using simple ingredients like Yukon Gold potatoes, garlic, and butter. I shared tips for perfecting the creamy texture and variations to suit different diets, including vegan options. Proper storage and reheating can keep your leftovers just as tasty. Enjoy your cooking journey, and remember that small changes can make a big difference in taste!$

Heavenly Roasted Garlic Mashed Potatoes

Creamy mashed potatoes infused with roasted garlic for a heavenly flavor.

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Prep Time 10

Cook Time 40

Total Time 50

Course Side Dish

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

2 pounds Yukon Gold potatoes, peeled and cubed
1 bulb of garlic
4 tablespoons unsalted butter
1/2 cup heavy cream (or milk for a lighter option)
1/2 cup sour cream
to taste Salt and pepper
for garnish Fresh chives or parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
Slice the top off the bulb of garlic, exposing the individual cloves. Drizzle with a little olive oil and wrap it in aluminum foil. Roast in the oven for about 30-35 minutes, until the cloves are soft and golden.
Meanwhile, bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot over low heat to evaporate excess moisture.
Squeeze the roasted garlic cloves from their skins into the potatoes. Add butter, heavy cream, and sour cream.
Mash the mixture until smooth and creamy. Adjust the texture with more cream if necessary.
Season with salt and pepper to taste, mixing well to incorporate.
Transfer to a serving bowl and garnish with chopped chives or parsley.

Notes

For a lighter option, substitute heavy cream with milk.

Keyword garlic, mashed potatoes, sides