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Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes combine Yukon Gold potatoes with mellow roasted garlic, butter, and heavy cream for a smooth, savory side dish. The garlic roasts until very soft before being mashed into the potatoes.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

  • 1 garlic head
  • 1 tsp olive oil
  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 1 tbsp kosher salt divided
  • 6 tbsp unsalted butter
  • 0.75 cup heavy cream
  • 0.5 tsp black pepper

Method
 

  1. Heat the oven to 400°F.
  2. Slice the top off the garlic head to expose the cloves.
  3. Drizzle the garlic with olive oil and wrap it in foil.
  4. Roast until very soft, 40 to 50 minutes.
  5. Put the potatoes in a large pot and cover with cold water by 1 inch; add 2 teaspoons of the salt.
  6. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, 15 to 20 minutes.
  7. Drain the potatoes well and return them to the pot.
  8. Squeeze the roasted garlic cloves from their skins into the pot.
  9. Warm the butter and cream in a small saucepan over low heat until the butter melts.
  10. Pour the butter and cream mixture over the potatoes.
  11. Mash until smooth.
  12. Stir in the remaining 1 teaspoon salt and the black pepper.
  13. Serve hot.

Notes

For the smoothest texture, drain the potatoes well before mashing. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change. For a dairy-free version, use plant-based butter and unsweetened, unflavored non-dairy cream.