Add the rich nutty flavor of roasted garlic to homemade mashed potatoes and turn an old reliable recipe into a gourmet side dish.
I am so excited to share this Roasted Garlic Mashed Potatoes recipe with you today. I get to share one of my favorite side dish recipes.
Roasted Garlic Mashed Potatoes Recipe
I love roasted garlic. I love it in mashed potatoes. I love it smeared across a fresh piece of buttered French bread.
I love to pluck a soft golden brown clove right out of a freshly roasted head of garlic and pop it in my mouth.
There is no other flavor like it. It has a deep, rich nutty flavor nothing like the flavor of raw garlic.
It is so easy to make roasted garlic that anyone can and should do it asap! Once you make it you will find many ways to use roasted garlic.
When you add roasted garlic to a traditional side dish like mashed potatoes you take that old reliable family side dish recipe and turn it into a gourmet side dish.
To make this Roasted Garlic Mashed Potatoes recipe the first thing you need to do is make the roasted garlic.
You can do this about an hour before you plan on making the roasted garlic mashed potatoes or you can do it the day before.
Check out my How to Make Perfect Roasted Garlic post for the detailed instructions.
Making Homemade Mashed Potatoes
I grew up eating homemade mashed potatoes. There isn't much to making them although I remember hating having to help peel the potatoes when I was a kid.
But nowadays the vegetable peelers are so much better than they were was I was a kid that it really doesn't take that much time at all to peel 5 pounds of potatoes.
This recipe for roasted garlic mashed potatoes will feed a large family or it is perfect for when you are expecting guests for a holiday meal.
If your family is smaller cut the recipe in half or make this big batch and use the leftover roasted garlic mashed potatoes to make some potato pancakes the next day.
How to make Roasted Garlic Mashed Potatoes
Fill a 5 quart pot with cold water.
Peel the potatoes and cut them up into chunks. As you peel and cut them place them in the pot of cold water to soak and to prevent browning.
When all the potatoes are peeled and cut pour the potatoes and water into a large colander. Rinse the potatoes with cold water until the water runs clear. This helps remove some of the starch.
See how nice and clear the water is? Removing all that extra starch helps make very light and fluffy mashed potatoes.
Boil the potatoes with 2 teaspoons of salt until they are fork tender. Drain them and pour them into a large bowl.
Using a hand mixer on medium beat the cooked potatoes until the potatoes are lump free.
Be sure all the large pieces of potatoes are gone. If there are large lumps of potatoes left your mashed potatoes will be lumpy.
Once you start adding butter and milk the lumps can never really be beaten out of the mashed potatoes completely.
Add the butter, ¾ of the roasted garlic, remaining salt and pepper to the bowl.
Beat the potatoes well until all the butter is melted, about 3 minutes. Add the milk and remaining roasted garlic and beat until the potatoes are fluffy.
How to make Roasted Garlic Mashed Potatoes
Ingredients
- 5 pounds red potatoes, peeled and cut into evenly sized chunks
- 5 heads fresh garlic
- 5 teaspoons olive oil
- ½ cup milk
- 1 stick butter
- 3 teaspoons salt, divided
- 1 teaspoon pepper
Directions to roast garlic
- Preheat the oven to 375 F.
- Cut the top 1-2 inches off each bulb of garlic, exposing the tops of the garlic cloves.
- Loosely wrap each head of garlic in aluminum foil, leaving the top of the garlic head exposed.
- Drizzle about a teaspoon of olive oil over the exposed garlic cloves of each head of garlic.
- Tightly wrap the aluminum foil over the head of garlic. Place the aluminum foil covered garlic heads in a shallow pan, like a pie plate.
- Roast the garlic in the preheated oven for 45-60 minutes. Remove from the oven and set aside to cool.
How to make roasted garlic mashed potatoes
- Peel the potatoes, cutting them into evenly sized chunks. Soak the potatoes in cold water as you peel the entire five pounds of potatoes. Drain the potatoes and rinse until water runs clear. Place the potatoes in a large pot with 2 teaspoons of salt and enough water to entirely cover the potatoes. Bring to a boil, stirring occasionally. Cook potatoes until fork tender.
- While potatoes are cooking open each aluminum wrapped garlic head and remove the roasted garlic cloves with the tip of a sharp knife. Place the roasted garlic into a small bowl and set aside.
- When potatoes are fork tender drain them in a large colander and transfer to a large bowl. Beat potatoes with a hand mixer at medium speed for about 3 minutes or until all large pieces of potatoes are gone. Add butter, three fourths of the roasted garlic, remaining salt and pepper to the bowl. Continue beating the potatoes on high speed until the potatoes are creamy and lump free. Add milk and remaining roasted garlic to the bowl. Beat until fluffy, about 3 minutes.
Recipe Expert Tips
- roast the garlic before boiling the potatoes
- rinse the potatoes well to remove all of the starch
- add the butter to the hot potatoes and beat before adding the milk
- beat until all the lumps are gone
More potato recipes
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Roasted Garlic Mashed Potatoes
Ingredients
- 5 pounds red potatoes (peeled and cut into evenly sized chunks)
- 5 heads fresh garlic
- 5 teaspoons olive oil
- ½ cup milk
- 1 stick butter
- 3 teaspoons salt (divided)
- 1 teaspoon pepper
Instructions
Roast the garlic:
- Preheat oven to 375F.
- Cut the top 1-2 inches off each bulb of garlic, exposing the tops of the garlic cloves. Loosely wrap each head of garlic in aluminum foil, leaving the top of the garlic head exposed.
- Drizzle about a teaspoon of olive oil over the exposed garlic cloves of each head of garlic. Tightly wrap the aluminum foil over the head of garlic.
- Place the aluminum foil covered garlic heads in a shallow pan, like a pie plate.
- Roast the garlic in the preheated oven for 45-60 minutes.
- Remove from the oven and set aside to cool.
To Make Roasted Garlic Mash Potatoes
- Peel the potatoes, cutting them into evenly sized chunks. Soak the potatoes in cold water as you peel the entire five pounds of potatoes. Drain the potatoes and rinse until water runs clear. Place the potatoes in a large pot with 2 teaspoons of salt and enough water to entirely cover the potatoes. Bring to a boil, stirring occasionally. Cook potatoes until fork tender.
- While potatoes are cooking open each aluminum wrapped garlic head and remove the roasted garlic cloves with the tip of a sharp knife. Place the roasted garlic into a small bowl and set aside.
- When potatoes are fork tender drain them in a large colander and transfer to a large bowl. Beat potatoes with a hand mixer at medium speed for about 3 minutes or until all large pieces of potatoes are gone. Add butter, three fourths of the roasted garlic, remaining salt and pepper to the bowl. Continue beating the potatoes on high speed until the potatoes are creamy and lump free. Add milk and remaining roasted garlic to the bowl.
- Beat until fluffy, about 3 minutes.
Recipe Expert Tips
- roast the garlic before boiling the potatoes
- rinse the potatoes well to remove all of the starch
- add the butter to the hot potatoes and beat before adding the milk
- beat until all the lumps are gone
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