Mashed Potatoes with Roasted Garlic
Mashed Potatoes with Roasted Garlic are creamy and flavorful, with a smooth finish and rich texture. It's an easy-to-make side dish to accompany any main course and a great side for a special occasion or holiday. Made with simple ingredients found in any pantry!
Ingredients
Roasted garlic:
- 2 heads garlic
- 1 tablespoon olive oil for roasting
- 3 tablespoons olive oil for serving
Mashed potatoes:
- 3 pounds Russet potatoes or use Golden Yukon peeled and quartered
- 1.5 cups heavy cream
- 1 cup Parmesan cheese shredded
- 4 tablespoons butter salted
- ¼ teaspoon salt
- 3 tablespoons fresh thyme
- black pepper freshly ground
Instructions
Roast garlic:
- Preheat oven to 400 F.
- Slice off the top portion of the garlic heads and scrape out loose leaves.
- Place garlic heads on a piece of foil, sprinkle the exposed garlic cloves with olive oil. Wrap with foil.
- Roast for about 45 minutes in the preheated oven at 400 F.
- Once the garlic is cool, squeeze out the garlic cloves.
- Pour 3 tablespoons of olive oil into a small bowl and add squeezed-out garlic cloves to the bowl with olive oil.
Mashed potatoes:
- While the garlic is roasted in the oven, prepare the mashed potatoes. Peel the potatoes and slice them into quarters.
- Add peeled and sliced potatoes to a big pot with cold water (water should sit 1 or 2 inches above the potatoes). Bring to boil. Boil on high or medium-high heat for about 15 or 20 minutes. The potatoes are done when you can easily pierce them with a fork. Do not overboil.
- Drain all water really well. That's important.
- Add potatoes to a large bowl and mash them with your favorite mashing instrument.
- In the same (now empty) pan that you just used to boil the potatoes, add heavy cream. Add back the mashed potatoes from the bowl - the potatoes should still be hot. Add shredded Parmesan cheese and butter. Add salt.
- Mix everything well on low-medium heat for about 5 minutes, stirring frequently, until the cheese is absorbed, and you reach your desired consistency. Season with more salt, if desired.
Presentation:
- Serve potatoes warm or hot. Swirl olive oil (from the bowl with roasted garlic) or melted salted butter into the potatoes. Top with squeezed-out roasted garlic cloves.
- Top with fresh thyme and freshly ground black pepper. Season with more salt on top if desired.
Tried this recipe?Let us know how it was!