Description
This Roasted Garlic Mashed Potatoes recipe combines the creamy texture of Yukon Gold potatoes with the sweet, mellow flavor of garlic roasted to perfection. Enhanced with butter, warm milk, and sour cream, these mashed potatoes make an irresistible side dish perfect for holiday meals or comforting family dinners.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
Roasted Garlic
- 1 head garlic
- 1 tablespoon olive oil
Mashed Potato Mix-ins
- 4 tablespoons unsalted butter
- 1/2 cup whole milk, warmed
- 1/4 cup sour cream
- Salt and black pepper to taste
Garnish
- Chopped chives (optional)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap it tightly in foil. Place in the oven and roast for 35–40 minutes until the garlic is soft and golden. Once done, let it cool slightly, then squeeze out the roasted garlic cloves from the head.
- Cook the Potatoes: While the garlic roasts, place the peeled and chunked Yukon Gold potatoes into a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Drain and Mash: Drain the cooked potatoes well and return them to the pot. Add the roasted garlic cloves, unsalted butter, warmed milk, and sour cream. Mash the mixture together until smooth and creamy.
- Season and Serve: Taste and season the mashed potatoes with salt and freshly ground black pepper as needed. Transfer the mashed potatoes to a serving bowl and garnish with chopped chives if desired. Serve warm for the best flavor and texture.
Notes
- For a richer flavor, substitute half-and-half or heavy cream in place of milk.
- Adjust the amount of roasted garlic to your taste preference; it adds a sweet, mellow flavor.
- Make sure to warm the milk before adding to the potatoes to keep them hot and creamy.
