Description
Creamy roasted garlic mashed potatoes made with tender red potatoes, sweet oven-roasted garlic, butter, and half-and-half. This rich and comforting American side dish is ideal for holiday dinners, Sunday meals, or weeknight comfort food.
Ingredients
Scale
- 1 whole head garlic
- 1 teaspoon olive oil
- 2 pounds red potatoes, washed and quartered
- 1 teaspoon kosher salt for the cooking water, plus more to taste
- 6 tablespoons unsalted butter
- 3/4 cup half-and-half
- Freshly ground black pepper, to taste
- Chopped chives, parsley, or thyme for garnish, optional
- Extra melted butter for serving, optional
Instructions
- Preheat the oven to 375°F.
- Cut about 1/4 inch from the top of the garlic head to expose the cloves.
- Place the garlic head on a sheet of foil and drizzle it with the olive oil.
- Wrap the foil securely around the garlic and roast for about 1 hour, or until the cloves are golden and very soft.
- Let the roasted garlic cool briefly, then squeeze the cloves from their skins.
- Place the quartered potatoes in a large pot or Dutch oven and cover them with cold water by about 1 inch.
- Add 1 teaspoon kosher salt and bring the water to a boil over medium-high heat.
- Reduce the heat and simmer for about 15 minutes, or until the potatoes are fork-tender.
- Drain the potatoes thoroughly and return them to the warm pot for about 1 minute to remove excess moisture.
- Add the roasted garlic cloves to the potatoes.
- Warm the butter and half-and-half together until the butter melts, but do not let the mixture boil.
- Pour about two-thirds of the warm butter mixture over the potatoes and garlic.
- Season with additional kosher salt and freshly ground black pepper.
- Mash gently, adding the remaining butter mixture as needed, until the potatoes are creamy with a few soft lumps.
- Taste and adjust the seasoning.
- Transfer the potatoes to a serving bowl and garnish with chopped herbs and extra melted butter, if desired.
Notes
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Start the potatoes in cold salted water for even cooking.
- Roast the garlic until completely soft and golden so it tastes sweet rather than sharp.
- Warm the butter and half-and-half before adding them to the potatoes.
- Add the dairy gradually so the potatoes do not become too loose.
- Use a potato masher, ricer, or sturdy fork instead of a blender or food processor to prevent gummy potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a small splash of milk or half-and-half.
- Nutrition information is an approximation and may vary depending on the ingredients used.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 259
- Sugar: 2
- Sodium: 140
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 3
- Protein: 4
- Cholesterol: 41