Roasted Garlic Mashed Potatoes Recipe
These Roasted Garlic Mashed Potatoes are the ultimate holiday side dish. Creamy, buttery, and infused with sweet roasted garlic, they are the perfect complement to any meal. Cooking the potatoes in cream and milk with fresh herbs gives them a rich flavor, and the addition of roasted garlic brings a subtle, sweet garlic taste that doesn’t overpower.
Ingredients
- 1 Head Garlic
- Extra Virgin Olive Oil
- 4 Pounds Yukon Gold or Russet Potatoes peeled and quartered
- 2 Cups Heavy Cream
- 2 Cups Whole Milk
- 8 Fresh Sage Leaves
- 3 Sprigs Fresh Thyme
- 6-8 Tbsp Salted Butter at room temperature
- Kosher Salt and Black Pepper
Instructions
- Preheat Oven: Heat your oven to 400°F.
- Roast Garlic: Slice the top off the Garlic head to expose the cloves. Place it on foil, drizzle with Olive Oil, wrap it up, and bake for 40-55 minutes until golden and soft. Cool and squeeze out the Garlic cloves.
- Cook Potatoes: In a large Dutch oven, combine Potatoes, Heavy Cream, Milk, Sage, and Thyme. Bring to a gentle boil over medium heat and cook for 20-25 minutes, until Potatoes are fork-tender.
- Drain and Mash: Drain the Potatoes, reserving the cream mixture. Discard the Sage and Thyme. Press the Potatoes and Roasted Garlic through a potato ricer or mash with a masher.
- Add Cream and Butter: Over low heat, add 1 1/2 cups of the reserved cream and Butter to the Potatoes. Stir in more cream until you reach your desired consistency. Season with Salt and Pepper.
- Optional Garnish: For extra flavor, brown a bit of Butter with Sage or Thyme and swirl it into the Mashed Potatoes before serving.
Notes
- To make ahead, follow the instructions through step 6. Store in the fridge and reheat in the oven, slow cooker, or stove with additional cream and butter for the best results.
- Serve warm for a smooth, creamy side dish that pairs perfectly with roasted meats or veggies.