Roasted Garlic Mashed Potatoes

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.

Course Side

Cuisine American

Keyword garlicky, mashed potatoes

Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings

Calories 110kcal

Author Found on the web

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

You can also steam or roast the potatoes.

Nutrition