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Roasted Garlic Mashed Potatoes

Creamy, flavorful, and delicious…all words I can use to describe these mashed potatoes. Enjoy them any time of year and if it happens to be a holiday, double or triple the recipe for larger crowds.

Watch me make roasted garlic mashed potatoes here or continue below…

At the moment, these are my absolute favorite mashed potatoes, hands down! They are so creamy, garlicky, and easy to make. Plus, an added bonus is that they pair so well with pretty much any meal as the perfect side dish.

HOW TO ROAST GARLIC: Roasting garlic is super simple; the final product is really versatile so it can be used in a bevy of different ways. I love to use roasted garlic for salad dressings, hummus, and so many other things. To roast garlic, all you have to do is cut the top off an entire bulb, place it in an oven-safe dish, pour oil over the top and sides (I like to use EVOO), then cover so all the heat stays trapped inside. I usually roast for about 15 minutes at 425. You’ll know it’s finished because you’ll be able to easily poke a fork through.

TAKING YOU THROUGH THE PROCESS: When your potatoes have boiled it’s best to mash them with the other ingredients immediately and for a short period of time. Since the recipe calls for cream cheese it’s best to let it reach room temperature before adding it in. Be careful not to overmix your potatoes because they can become tough. Once all of the larger chunks have broken up completely, you should consider stopping here.

If you watched the video above you will see me mashing my garlic using a stand mixer; this is optional. I prefer a more rustic look to my potatoes with different sized pieces strewn throughout but this can most certainly be accomplished with a potato masher or other apparatus.

Lastly, I must add that these are a great make-ahead side dish which gives this recipe double value..if you decide to make them ahead, the roasted garlic flavor will permeate the potatoes even more!

Enjoy!


More Side Dishes!!!

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Roasted Garlic Mashed Potatoes


  • Author: Handy Chef
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Description

Creamy, flavorful, and delicious…all words I can use to describe these mashed potatoes. Enjoy them any time of year and if it happens to be a holiday, double or triple the recipe for larger crowds.


Scale

Ingredients

1 lb russet potatoes

4 small cloves roasted garlic

2 oz (1/4 block cream cheese)

4 tbsp butter

1/3 cup sour cream

olive oil to roast garlic

salt + pepper to taste


Instructions

  1. Preheat oven to 425 degrees.
  2. Prepare garlic by cutting the top off of an entire bulb. Pour olive oil over the top and place garlic in a small oven-safe dish, cover with foil.
  3. Roast garlic in the oven for about 15 minutes or until tender; you should be able to easily poke a fork through (check on the garlic to make sure it’s not burning, ovens can cook differently)
  4. Remove skin (if desired) from potatoes, chop in halves or quarters, and boil in a pot of water until tender.
  5. Drain potatoes from water.
  6. Using an electric mixer, whip garlic until cloves have separated.

  7. Add all other ingredients to the mixer, let the butter melt completely. Whip potatoes just until incorporated, be careful not to over mix the potatoes.

Notes

Be careful not to over mix the potatoes so they don’t become tough. 

  1. Sharon says:

    Delish!!! On my list!!

1

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