Roasted Garlic Mashed Potatoes

Remember a few weeks ago when I shared one of kitchen tips in the cooking basics series? You know the one for roasted garlic?

And remember I promised a recipe for one of my favorite ways to use roasted garlic? Well, if you don’t remember, I did. And well, I forgot.

So here it is…. a drum roll please….

Roasted Garlic Mashed Potatoes

Yup, I know. Such a simple thing, mashed potatoes. But as I mentioned in this roasted garlic tutorial, simply roasting garlic and adding it to your favorite dishes can add such a depth of flavor.

We love these Roasted Garlic Mashed Potatoes and make them often! A basic, yet restaurant worthy, mashed potato recipe that will totally be the star of your dinner.

Serving suggestion:
Serve these potatoes as a side dish to accompany Secret Sirloin Steak, Whiskey-Mustard Meatballs or Easy Crock-Pot Turkey Breast.

One Year Ago: Smokey Turkey Enchiladas 
Two Years Ago: Sweetheart Scones 

Three Years Ago: Creamy Fettuccine Alfredo with Chicken
Four Years Ago: Yellow Corn-Crusted Tilapia with Cilantro-Lime Sour Cream 

Roasted Garlic Mashed Potatoes 

by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4-6

2 bulbs/heads of garlic
1 ½ tablespoons olive oil
1 ½ teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
4 lbs. russet potatoes, peeled and cut into 2-inch chunks
1 cup buttermilk or half and half cream
4-5 tablespoons butter

Preheat oven to 400 degrees.

Using a knife, cut off the top quarter off each bulb of garlic, exposing the garlic cloves. Leaving the bulb of garlic intact, peel away any excess outer paper layers. Place one garlic bulb in the center of one piece of foil. Make sure foil is large enough to pull up and wrap around the entire bulb of garlic. Drizzle each bulb of garlic with 2-3 teaspoons olive oil and sprinkle each blub with 1/8 teaspoon each salt and black pepper. Tightly wrap foil around prepared bulb of garlic. Carefully place wrapped garlic directly on wire racks in oven. Roast garlic at 400 degrees for 25-30 minutes, or until garlic becomes fragrant and soft. Carefully remove roasted garlic from oven. Allow garlic to cool slightly, then unwrap foil from around bulb of garlic. On a plate or cutting board, squeeze garlic bulb until all the roasted garlic comes out.

Meanwhile, place the potatoes in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil over medium-high heat. Cook until the potatoes are tender, about 12 minutes. Drain water and return cooked potatoes to the pot.

Add roasted garlic, milk and butter to pot with potatoes. Using a potato masher or electric mixer, mash the potatoes until desired consistency is reach. Season with black pepper and additional salt, if needed, to taste.

Other recipes you might enjoy:
Sweet and Savory Smashed Sweet Potatoes 

Two Potato and Parsnip Baked Mashed Potatoes 
Coconut Mashed Sweet Potatoes 
Brown Butter Mashed Potatoes 
Herbed Mashed Red Potatoes