These Roasted Garlic Mashed Potatoes are perfect for sharing. Garlicky, creamy, and fluffy mashed potatoes are the best!
- 2 heads garlic
- Salt and pepper
- Olive oil
- 3 lbs Yukon gold potatoes (peeled and cut into 1 inch cubes)
- 1 to 2 cups half-and-half, heavy cream, or whole milk (avoid skim milk)
- 6 tablespoons unsalted butter, divided
- Salt and pepper to taste
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Preheat oven to 425 degrees F.
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Roast the garlic: cut off 1/4 inch of the garlic heads from the top. Do not peel. All garlic cloves must be exposed from the top. Grab some aluminum foil, enough to completely wrap a head of garlic, and place garlic on top (one per sheet of foil), cut side up. Drizzle with some olive oil, and season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper per head. Roast at 425 F for about 30 minutes.
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Meanwhile, bring a water to a boil in a large pot. Boil potatoes in salted water, until fork tender, about 15 to 20 minutes. Drain, and return potatoes to the pot.
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Turn heat back on medium-low. Add butter and stir until melted. Then add half-and-half or heavy cream or whole milk gradually, and continue mashing until desired desired consistency. Season with salt and pepper as needed.
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Squeeze out the roasted garlic cloves in a separate bowl. Add roasted garlic cloves to mashed potatoes, and stir to incorporate garlic into the mash. I like to leave a few chunks of garlic for extra pockets of flavor.
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Transfer the garlicky mashed potatoes to a baking dish. Broil for 5 minutes, or until top is slightly golden brown. Serve warm.