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GARLIC MASHED POTATOES

GARLIC MASHED POTATOES warm buttery yukon and russet mash roasted garlic olive oil sea salt
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Garlic Mashed Potatoes are a comforting classic perfect for any meal. This easy recipe delivers creamy, flavorful mashed potatoes with roasted garlic for a rich taste. Discover how to make good mashed potatoes with this simple step-by-step approach included in our recipes mashed potatoes collection.

Ingredients

Scale
  • 2½ pounds (1200 grams) potatoes Yukon Gold or Russet or half half whole unpeeled and similarly sized
  • 1 whole (1 whole) head of garlic use two for more garlic flavor
  • 1 tablespoons (1 tablespoon) olive oil for roasting the garlic
  • 4 tablespoons (120 grams) unsalted butter (1 stick)
  • 1 cup (240 grams) heavy cream or half-and-half or whole milk
  • ¾ cup (75 grams) grated Parmigiano
  • 1 teaspoon (1 teaspoon) salt or more to taste
  • ⅛ teaspoon (⅛ teaspoon) black pepper
  • Roast the Garlic – Slice the top off 1 whole head of garlic to expose the cloves Drizzle with 1 tablespoons olive oil wrap in foil and roast until golden and soft—about 30 minutes in an air fryer or 40 minutes in a 400°F (200°C) oven Let it cool slightly then squeeze the caramelized cloves into a small bowl and mash with a fork
  • Boil the Potatoes – While the garlic roasts add 2½ pounds potatoes (whole unpeeled similar in size) to a large pot of cold salted water Bring to a boil then reduce heat and simmer for about 30 minutes or until fork-tender Drain well and let them sit for a few minutes so excess steam can evaporate—this helps keep the mash fluffy
  • Rice the Potatoes – Skip the peeling! Slice each potato in half crosswise and press the cut side down through a potato ricer The skin will stay behind—just discard it as you go Rice the potatoes directly into a Dutch oven or large pot
  • Whip and Finish – Warm 4 tablespoons unsalted butter and 1 cup heavy cream together in the microwave or a small saucepan until the butter is fully melted Pour about ¾ of the hot mixture into the riced potatoes Add the mashed roasted garlic 1 teaspoon salt ⅛ teaspoon black pepper and ¾ cup grated Parmigiano Stir gently with a wooden spoon until just combined—don’t overmix Taste and adjust the seasoning with more salt and freshly cracked black pepper Add more of the butter-cream mixture as needed to reach your desired consistency and more parmesan if you’re feeling extra If the mash cools down too much gently rewarm it on the stove over low heat while stirring If it gets too thick loosen it up with a splash of warm cream or milk Once it’s perfectly creamy and seasoned to your taste you’re ready to serve

Instructions

  1. Slice the top off 1 whole head of garlic to expose the cloves Drizzle with 1 tablespoon olive oil wrap in foil and roast until golden and soft about 30 minutes in an air fryer or 40 minutes in a 400°F (200°C) oven Let it cool slightly then squeeze the caramelized cloves into a small bowl and mash with a fork
  2. While the garlic roasts add 2½ pounds potatoes whole unpeeled and similar in size to a large pot of cold salted water Bring to a boil then reduce heat and simmer for about 30 minutes or until fork-tender Drain well and let them sit for a few minutes so excess steam can evaporate
  3. Skip the peeling Slice each potato in half crosswise and press the cut side down through a potato ricer The skin will stay behind discard it as you go Rice the potatoes directly into a Dutch oven or large pot
  4. Warm 4 tablespoons unsalted butter and 1 cup heavy cream together in the microwave or a small saucepan until the butter is fully melted
  5. Pour about three-quarters of the hot mixture into the riced potatoes Add the mashed roasted garlic 1 teaspoon salt ⅛ teaspoon black pepper and ¾ cup grated Parmigiano Stir gently with a wooden spoon until just combined don’t overmix
  6. Taste and adjust the seasoning with more salt and freshly cracked black pepper Add more of the butter-cream mixture as needed to reach your desired consistency and more parmesan if you’re feeling extra
  7. If the mash cools down too much gently rewarm it on the stove over low heat while stirring If it gets too thick loosen it up with a splash of warm cream or milk Once it’s perfectly creamy and seasoned to your taste you’re ready to serve

Notes

  • For extra garlic flavor, use two heads of garlic
  • Avoid overmixing the potatoes to keep them fluffy

Nutrition

Find it online: https://www.amgroyal.com/garlic-mashed-potatoes-easy-recipe/