Roasted garlic mashed potatoes are the absolute best mashed potatoes you'll ever eat. Totally creamy and filled with dreamy roasted garlic flavor. It doesn't get better than this!
2-3headsgarlic, see notes
2 ½lbpeeled Yukon gold potatoes
½cupcream or whole milk
Minced chives or green onions, to serve
Preheat your oven to 400 degrees. Place a piece of parchment paper inside a piece of aluminum foil that is large enough to wrap around the heads of garlic.
Remove the loose paper from around the heads of garlic, but keep the head intact. Cut ¼ inch off the top of the garlic so that all of the cloves are showing. Place the garlic onto the parchment paper and drizzle with the olive oil. Wrap the garlic cloves tightly then place them in a small baking dish and put them into your oven. Roast for 45-60 minutes, or until they are soft and look golden. When they are done, remove them from the oven and set them aside to cool.
2-3 heads garlic, 2 teaspoons olive oil
While the garlic roasts, cut the peeled potatoes into quarters and place them into a pot. Cover them with 1" of water then bring the pot to a boil over high heat. Continue to boil for 12-15 minutes, until the potatoes are soft. Drain the water through a colander then return the potatoes to the pot.
2 ½ lb peeled Yukon gold potatoes
Add the butter to the pot and give it a minute to melt. Add the cream then mash the potatoes with a potato masher. Season to taste with sea salt.
¼ cup salted butter, ½ cup cream or whole milk, 2 teaspoons sea salt
Squeeze the roasted garlic out of its paper and mash it with a fork. Stir the mashed roasted garlic into the mashed potatoes. Sprinkle some minced chives on top for color.
Minced chives or green onions
We like to mash 2 heads of roasted garlic then use the cloves from the third one to decorate the top of the mashed potatoes.