Don’t even think about it. Regular mashed potatoes just don’t cut it anymore. The delicious flavor added by the roasted garlic is second to none. The best part, of course, is the simplicity of the process. All you have to do is slice, drizzle, sprinkle, cover and roast that garlic head.
You can use russet potatoes or Yukon Gold. I just like the gold better, smoother and silkier in my opinion. Top with more butter and chives and enjoy! This only serves about 3-4 people so plan accordingly for your festivities.
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Roasted Garlic Mashed Potatoes
- 2 small garlic heads
- olive oil
- salt + pepper
- 2¼ lbs Yukon Gold potatoes
- 1 cup milk
- 4 tbs butter
- Fresh chives for garnish
- Preheat oven to 375 F. Slice the tops of the garlic heads off. Drizzle with olive oil and season with salt and pepper to taste. Envelop them with aluminum foil and roast them for 1 hour. Remove the garlic by pushing upward from the bottom of the heads. Mash them with a fork.
- Peel and slice your potatoes into chunks. Fill a medium pot with half way of water. Bring to a boil, add 2 tsp salt and the potatoes. Bring back to a boil and cook for 10 minutes or until you can easily fork the pieces. Drain the water from the pot and let them sit in the pot for 1 minute for all liquid to evaporate.
- In a small pan, melt your butter on medium heat. Add in the milk and mashed garlic and bring to a simmer. Cook until mostly combined – about a minute or two. Add this mixture to your potatoes and season with salt and pepper to taste. Mash them to your desired texture and consistency. If they are too thick you can add a little bit at a time of milk to make them more mushy. Top with chives.