Roasted Garlic Mashed Potatoes
Add the rich nutty flavor of roasted garlic to plain mashed potatoes and turn an old reliable side dish into an amazing Roasted Garlic Mashed Potatoes side dish the family will love.
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
Nutrition
Serving: 1gCalories: 358kcalCarbohydrates: 52gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 32mgSodium: 1034mgPotassium: 1387mgFiber: 5gSugar: 5gVitamin A: 400IUVitamin C: 30mgCalcium: 82mgIron: 2mg
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