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- 2 lbs Yukon Gold potatoes - 1 whole head of garlic - 4 tablespoons unsalted butter - ½ cup heavy cream (or milk) - Salt and pepper to taste - 2 tablespoons fresh chives - 1 teaspoon olive oil Yukon Gold potatoes work best. They give a creamy texture and a sweet taste. Roasting garlic adds a rich flavor. You'll squeeze the soft garlic into the mash. - You can use different types of potatoes like Russet or red potatoes. - If you want it dairy-free, try coconut milk or vegan butter. - Adding herbs like rosemary or thyme can brighten the taste. These options let you customize your dish. Feel free to experiment based on what you have at home or your taste. For the full recipe, check the section above. Roasting the garlic Start by preheating your oven to 400°F (200°C). Take a whole head of garlic, slice the top off, and drizzle with olive oil. Wrap it in aluminum foil and place it on a baking sheet. Roast it for about 30-35 minutes. The garlic will become soft and fragrant. Preparing the potatoes While the garlic roasts, take 2 lbs of Yukon Gold potatoes. Peel them and cut them into quarters. Place them in a large pot and cover with cold water. Add a generous pinch of salt. This helps flavor the potatoes from the start. Boiling the potatoes until tender Turn the heat on high and bring the pot to a boil. Cook the potatoes for 15-20 minutes. They should become fork-tender. This means a fork goes in easily without resistance. Mashing the potatoes Once the potatoes are cooked, drain them well. Return them to the pot. Squeeze the roasted garlic cloves out of their skins and add them to the potatoes. Then, add 4 tablespoons of unsalted butter. Use a potato masher to mash everything together until smooth. Mixing in cream and butter Next, pour in ½ cup of heavy cream (or milk for a lighter option). Mix until you reach a creamy texture. If you want them extra fluffy, use an electric mixer. Don’t forget to season with salt and pepper to taste. Adjusting seasoning Taste your mashed potatoes and adjust the seasoning if needed. A little more salt can really enhance the flavor. Serving suggestions and garnishing with chives Serve your roasted garlic mashed potatoes hot. For a beautiful finish, garnish them with 2 tablespoons of finely chopped fresh chives. This adds a nice touch and a pop of color. Enjoy your creamy comfort dish! For the complete guide, see the Full Recipe. For the best mashed potatoes, decide if you want them smooth or chunky. - Smooth potatoes: Use a potato ricer or an electric mixer. - Chunky potatoes: A simple potato masher works great. Each tool gives a different feel. A ricer makes them silky, while a masher keeps some bite. You can add herbs to change the flavor. Fresh rosemary or thyme works well. Roasted garlic shines in many dishes. You can mix it into sauces or spreads too. Be sure to cook the potatoes just right. Overcooked potatoes turn watery, while undercooked ones stay hard. Always use warm butter and cream. Cold ingredients can make your mash heavy and lumpy. For a full experience, check out the Full Recipe for Roasted Garlic Mashed Potatoes. {{image_2}} When you make roasted garlic mashed potatoes, the fun doesn’t stop with the basic recipe. You can mix it up in many tasty ways. Adding cheese can take your dish to a new level. Try grated parmesan for a sharp taste or cheddar for a more creamy flavor. If you want to add some color and taste, mix in roasted vegetables like carrots or bell peppers. They bring a sweet twist to the dish. If you follow a vegan diet, you can still enjoy these mashed potatoes. Use plant-based butter and swap the heavy cream for almond or oat milk. This keeps the dish creamy and delicious. For those who need gluten-free options, this recipe is already safe. Just make sure your butter and cream are gluten-free. Change things up with seasonal herbs. In spring, add fresh parsley or dill. For a warm winter dish, sprinkle in some thyme or rosemary. These herbs can elevate the flavor and make your mashed potatoes shine for any season. You can also think about using spices like nutmeg for fall or a pinch of paprika for summer dishes. For more ideas and details, check out the Full Recipe. To keep roasted garlic mashed potatoes fresh, place them in a sealed container. Make sure the container is airtight. This helps prevent the potatoes from absorbing other smells in the fridge. Store them in the refrigerator for up to three days. If you think you won’t eat them in that time, consider freezing. Reheating mashed potatoes can be tricky. You want to keep them creamy, not dry. To do this, add a splash of milk or cream when reheating. Stir it in as you warm them. You can use the microwave or a pot on the stove. If using the microwave, heat in short bursts of 30 seconds, stirring in between. On the stove, heat over low heat, stirring gently. Aim for a warm center, around 165°F. Freezing mashed potatoes is easy, but you need to do it right. First, let them cool completely. Then, use a freezer-safe container or bag. Remove as much air as possible before sealing. This helps keep the flavor and texture. When you are ready to eat, thaw them overnight in the fridge. Reheat as mentioned before. You might need to add a little liquid to bring back the creaminess. Enjoy your delicious leftovers! To roast garlic, start by preheating your oven to 400°F (200°C). Cut the top off a whole head of garlic. Drizzle it with olive oil and wrap it in aluminum foil. Place the wrapped garlic on a baking sheet and roast it for about 30-35 minutes. The garlic should be soft and fragrant when done. Once roasted, squeeze the cloves out of their skins to use in your mashed potatoes. Yes, you can prepare roasted garlic mashed potatoes in advance. Cook the potatoes and mash them as usual. Allow them to cool, then store them in an airtight container in the fridge for up to three days. When ready to serve, reheat them gently on the stove. Add a splash of cream or milk to restore creaminess as you stir. Roasted garlic mashed potatoes pair well with many dishes. They complement roasted meats like chicken, beef, or lamb beautifully. You can also serve them with grilled vegetables or a rich mushroom gravy. They make a great side dish for a cozy family dinner or a festive gathering. Heavy cream makes the mashed potatoes richer and creamier. It adds a velvety texture and a deeper flavor. Milk, on the other hand, lightens the dish and makes it less rich. If you want a lighter version, milk is a great choice, but it will yield less creamy potatoes. Both options can be delicious, so choose based on your taste! In this blog post, we covered how to make roasted garlic mashed potatoes. You learned about the key ingredients, like Yukon Gold potatoes and garlic, and various alternatives. I shared step-by-step instructions, tips for perfect texture, and fun variations. Remember, you can customize this dish based on your taste and dietary needs. Enjoy exploring flavors and sharing this comforting dish with others. With these insights, you're all set to create delicious mashed potatoes that everyone will love.

Roasted Garlic Mashed Potatoes

Indulge in the creamy delight of roasted garlic mashed potatoes! This simple recipe combines tender Yukon Gold potatoes and sweet, caramelized roasted garlic for a side dish that will elevate any meal. With just a few easy steps, you can whip up a heavenly dish that's perfect for family dinners or holiday gatherings. Click through to discover the full recipe and enjoy the warmth of this comforting favorite!
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Ingredients
  

2 lbs Yukon Gold potatoes, peeled and quartered

1 whole head of garlic

4 tablespoons unsalted butter

½ cup heavy cream (or milk for a lighter version)

Salt and pepper to taste

2 tablespoons fresh chives, finely chopped (for garnish)

1 teaspoon olive oil

Instructions
 

Preheat the oven to 400°F (200°C).

    Slice the top off the head of garlic, drizzle with olive oil, and wrap in aluminum foil. Place it on a baking sheet and roast for 30-35 minutes or until soft and fragrant.

      While the garlic roasts, place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 15-20 minutes, or until fork-tender.

        Drain the potatoes and return them to the pot.

          Squeeze the roasted garlic cloves out of their skins and add them to the potatoes.

            Add the butter and begin mashing the potatoes with a potato masher until smooth.

              Pour in the heavy cream (or milk) and continue to mix until creamy. Season with salt and pepper to taste.

                If you like your mashed potatoes extra creamy, you can use an electric mixer for a fluffier texture.

                  Serve hot, garnished with fresh chives on top.

                    Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4-6