Ingredients for Roasted Garlic Mashed Potatoes
- Garlic Heads
- 1 tablespoon olive oil
- Yukon Gold Potatoes
- Unsalted Butter
- Whole Milk
- 1 teaspoon kosher salt
- Fresh Ground Pepper
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How to Make Roasted Garlic Mashed Potatoes
- Preheat oven to 400°F (200°C).
- Slice off the top 1/2 inch of a head of garlic to expose the cloves.
- Place the garlic head in a small baking dish and drizzle with 1 tablespoon of olive oil.
- Cover tightly with aluminum foil and bake for 55-60 minutes, or until very tender when pierced with a small knife.
- Remove from oven, uncover, and let cool slightly.
- Squeeze the roasted garlic cloves from their skins into a small bowl. Mash with a fork until almost smooth (approximately 1/3 cup).
- Reserve any remaining olive oil from the baking dish.
- Peel and chop 2 pounds of russet potatoes into 1-inch pieces.
- Pour 1 inch of water into a large pot and bring to a boil.
- Place potatoes in a collapsible steamer basket and set over the boiling water. Cover and steam for 15-20 minutes, or until tender when pierced with a knife.
- Transfer the steamed potatoes to a large bowl.
- Wipe the pot clean and dry. Return the potatoes to the warm pot.
- Add 1/2 cup (1 stick) of unsalted butter and 4 tablespoons of the roasted garlic. Mash well with a potato masher.
- Add 6 tablespoons of whole milk (or more, to taste), 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
- Continue mashing, adding more milk, 1 tablespoon at a time, until you reach your desired consistency.
- Taste and add more roasted garlic, if desired.
- Serve immediately, drizzled with the reserved garlic oil.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
43g
Carbs
14g
