Roasted Garlic Mashed Potatoes
These roasted garlic mashed potatoes combine sweet caramelized garlic with fluffy potatoes. Butter and milk make them extra creamy. Perfect for holidays or weeknight dinners when comfort food calls.
Ingredients
For the Roasted Garlic
- 2 garlic bulbs
- 1 tablespoon olive oil
For the Potatoes
- 3 pounds russet potatoes
- 3 dried bay leaves
- 4 teaspoons sea salt
For the Mixture
- 1/2 cup unsalted butter (1 stick)
- 1 cup whole milk
- black pepper to taste
- 2 tablespoons, fresh parsley (chopped)
Instructions
- Roast the garlic: Slice the tops off the garlic bulbs. Drizzle with oil. Wrap in foil. Bake at 400°F for 40 minutes.
- Prep potatoes: Peel and cut into 2-inch pieces. Place in pot with bay leaves and salt. Cover with cold water.
- Cook until tender: Bring water to a boil. Reduce heat and simmer for 15 minutes. Check with a fork for doneness.
- Drain well: Pour potatoes into colander. Return to pot. Let dry over low heat for 1 minute.
- Mash everything: Push potatoes through a ricer or use a masher. Squeeze in roasted garlic cloves. Mix gently until combined.
- Add warm dairy: Heat butter and milk together. Pour into the potatoes while stirring. Mix just until smooth. Add salt and pepper as needed.
- Serve and enjoy: Transfer with a spoon to a bowl. Serve hot with extra butter or chopped parsley on top if desired.
Notes
- Start potatoes in cold water for even cooking from the inside out.
- Warm dairy prevents a gummy texture in your finished dish.
- Don't overmix, or potatoes will become sticky instead of fluffy.
- A potato ricer makes the smoothest texture without overworking.
- For extra rich potatoes, replace half the milk with heavy cream.
- These reheat best in a double boiler with a splash of warm milk.