Real Recipes From Real Home Cooks ®

mashed potatoes with roasted garlic

(4 ratings)
Recipe by
Eddie Jordan
Bristow, OK

Yukon gold potatoes are better for this dish than russet, because they don't get as watery when boiled.

(4 ratings)
yield serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For mashed potatoes with roasted garlic

  • 2 lb
    boiling potatoes, like yukon gold
  • 8 to 10
    cloves garlic
  • 1/2 c
    heavy cream
  • 4 Tbsp
    butter

How To Make mashed potatoes with roasted garlic

  • 1
    Peel the potatoes and put them a 4 quart pot. Add cold water to cover the potatoes, put a cover on the pot. Heat on high until the potatoes boil, then reduce the heat to medium until they are easily pierced with a knife, 25 to 30 minutes.
  • 2
    While the potatoes are cooking, combine the cream, butter and garlic in a small saucepan and heat over medium heat until the butter is melted and the cream is hot.
  • 3
    Drain the potatoes and allow them to set in the colander for 2 to 3 minutes. Mash the potatoes or put them through a potato ricer. Stir in the cream mixture by thirds. You can leave the garlic cloves whole or mash them in. Season to taste with salt and pepper.
  • 4
    NOTE: To roast garlic, preheat the oven to 325 degrees. Put 2 whole garlic bulbs, unpeeled on a small baking pan and brush with 2 teaspoons olive oil. Bake for 45 minutes to 1 hour, until the garlic cloves are quite soft. Remove from oven and allow to cool. Cut off the top 1/2 inch of the bulb and squeeze out the roasted garlic flesh.
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