Roasted Garlic Mashed Potatoes
Make perfect Roasted Garlic Mashed Potatoes every time with these easy to follow instructions. Fluffy mashed potatoes with the delicious flavor of roasted garlic makes a terrific side dish for everyday or holiday dinners.
Nothing says comfort food quite like a side dish of warm creamy mashed potatoes served with Sunday Dinner Chicken or Slow Cooker Roast Beef.
Roasted garlic is quick and easy to make, and adds a savory flavor to this classic side dish. Check out my post on How to Make Oven Roasted Garlic.
What kind of potatoes work best for mashed potatoes?
Perfect mashed potatoes start off with the right potatoes. Yukon Gold or Russet work great because the have a higher starch content. This produces a fluffy and smooth mashed potato.
Key Tips
Cooking the potatoes: starts by cutting the potatoes into equal chunks to ensure even doneness. Add cold water, bring to a boil, reduce heat and simmer until cooked. Potatoes are done when fork tender.
Mashing the potatoes: the most important step! Under mixing results in lumpy potatoes while over-mixing results in gluey mashed potatoes. I start with a potato masher to mash down the potatoes with the garlic and butter. Then I switch to an electric hand mixer to add the cream. When using the hand mixer combine only until mixed and fluffy on low speed, remember over mixing will make gummy, glue-like potatoes which are terrible. Never use an immersion blender!
What to Serve with Roasted Garlic Mashed Potatoes
Mashed potatoes are the perfect side dish to served with these entrees.
Roasted Garlic Mashed Potatoes
Ingredients
- 2 1/2 lbs Yukon gold or russet potatoes
- 1 teaspoon salt
- 4-5 cloves roasted garlic see recipe
- 3/4 cup half and half cream warmed
- 1/4 cup butter room temperature
Instructions
- Peel and cut potatoes into equal chunks.
- Place in a medium sized pot and cover with cold water.
- Add salt and bring to a boil, then reduce heat and simmer until potatoes are tender. Drain off the water.
- Warm the cream (not hot, just warmed)
- Using a potato masher, mash the potatoes together with the roasted garlic and butter.
- Pour in the warm cream and with electric hand mixer (do not use immersion blender) combine on low speed until potatoes have no lumps. You can also continue to use potato masher if desired.
- Do not over-mix, or potatoes will become glue-like.
- Season with a bit more salt as you prefer.
This is a lovely recipe, the last one I read had so much butter added I couldn’t stand the thought of making it. Yours I would love, esp with the addition of garlic. I, too, use a hand mixer and find it way easier than a potato ricer. I wish we still had Thanksgiving ahead of us.. this would be great with turkey gravy:)
The garlic does add some great flavour, and if you really like garlic just add more. Thank you for the kind comments.