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These roasted garlic mashed potatoes are outstanding. The roasted, savory flavor of these potatoes make them the perfect side. They also pass the ‘gravy lake test’, holding a nice big serving of gravy without getting runny. Rule #1: You can’t have too much gravy. Rule #2: You can’t have too much mashed potatoes.
Fantastic Flavor In Every Bite
I roasted the garlic for these mashed potatoes in the oven. You can also make a big batch of roasted garlic in no time by using your slow cooker. Either way, you’ll get that wonderful garlic aroma and flavor!
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We served these with the delicious gravy from the mushroom pork tenderloins we made. And roasted carrots on the side.
Roasted Garlic Mashed Potatoes
Equipment
Ingredients
- 1 head garlic
- 1 tablespoon olive oil more or less
- 2 pounds russet potatoes quartered (and peeled if you desire)
- 4 tablespoons butter softened
- ½ cup milk
- kosher salt to taste
- freshly ground black pepper to taste
- parsley chopped, for garnish (optional)
Instructions
- Preheat oven to 350 F.
- Cut the top off the head of garlic and place the head onto a small piece of aluminum foil.
- Drizzle the garlic with oil and seal inside the foil.
- Place in the oven and bake for 1 hour or until very tender.
- Remove the garlic from the oven. Open the pouch and let it cool.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the potatoes and boil until tender, 15-20 minutes.
- Drain and let cool slightly.
- Lightly chop the potatoes and return them to the (now empty) large pot.
- Add in the remaining ingredients except for the parsley. Also squeeze in the cloves of roasted garlic.
- Blend with a handheld mixer or potato masher until desired consistency is achieved.
- Serve garnished with parsley.
Notes
Nutrition
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