Garlic Mashed Potatoes

By zhanghengshuo

6 Person

45 Minutes

0 Calories

These Garlic Mashed Potatoes made with roasted garlic and Yukon Gold potatoes are amazing in every way. These extra creamy, garlic mashed potatoes are simply the BEST! Use Yukon Gold potatoes, which will make the mashed potatoes extra creamy. Yukon Golds are simply the best potato for creamy mashed potatoes. Even though we are using an entire head of garlic, we are roasting the garlic first, so you get all the flavor without it seeping through your pores.

Ingredients

3 tbsp. butter
1/3 cup cream
Salt
2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
1 tbsp. extra virgin olive oil
1 garlic

Method

01

Roast the garlic: Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact.
02

Using a paring knife, slice off the tops (1/4-inch to 1/2-inch) of the garlic cloves so they are all exposed. Drizzle olive oil over the garlic heads, salt lightly, and wrap lightly in aluminum foil.
03

Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. Remove from the oven and let cool.
04

Boil the potatoes: While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water.
05

Bring the pot to a boil, reduce to a simmer, and simmer your potatoes until tender when pierced with a fork, about 15 minutes.
06

Warm the cream and melt the butter together, either in a small pan on the stovetop or in a bowl in the microwave.
07

Mash potatoes with garlic, cream, butter: Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot.
08

Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork.
09

Add the cream and butter and mash until the potatoes are the consistency you want. Do not over-beat them, or the potatoes will become gummy. Taste for salt and add some if needed.

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Garlic Mashed Potatoes

3.7

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 5 Mins
Cook Time 40 Mins
Total Time 45 Mins

02 Ingredients

3 tbsp. butter

1/3 cup cream

Salt

2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato

1 tbsp. extra virgin olive oil

1 garlic

03 Method

Step 1

Roast the garlic: Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact.

Step 2

Using a paring knife, slice off the tops (1/4-inch to 1/2-inch) of the garlic cloves so they are all exposed. Drizzle olive oil over the garlic heads, salt lightly, and wrap lightly in aluminum foil.

Step 3

Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. Remove from the oven and let cool.

Step 4

Boil the potatoes: While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water.

Step 5

Bring the pot to a boil, reduce to a simmer, and simmer your potatoes until tender when pierced with a fork, about 15 minutes.

Step 6

Warm the cream and melt the butter together, either in a small pan on the stovetop or in a bowl in the microwave.

Step 7

Mash potatoes with garlic, cream, butter: Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot.

Step 8

Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork.

Step 9

Add the cream and butter and mash until the potatoes are the consistency you want. Do not over-beat them, or the potatoes will become gummy. Taste for salt and add some if needed.

04 Author

zhanghengshuo

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