Description
Creamy and flavorful Roasted Garlic Mashed Potatoes made with tender red potatoes, roasted garlic, butter, and half-and-half, seasoned to perfection with kosher salt and freshly ground pepper. This comforting side dish is perfect for family dinners and holiday meals.
Ingredients
Scale
Roasted Garlic
- 1 head garlic
- 1 tsp olive oil
Mashed Potatoes
- 2 lbs red potatoes, washed and quartered
- Kosher salt, to taste
- 6 tbsp butter
- 3/4 cup half-and-half
- Freshly ground pepper, to taste
Instructions
- Roast the garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the tops of the cloves. Drizzle with 1 teaspoon of olive oil, wrap in foil, and roast for about 30-40 minutes until the cloves are golden and soft. Let it cool.
- Cook the potatoes: While the garlic is roasting, place the quartered red potatoes in a large pot and cover with cold water. Add a generous pinch of kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 20-25 minutes. Drain well.
- Mash potatoes and garlic: Squeeze the roasted garlic cloves out of their skins into the hot potatoes. Add butter and begin mashing until the mixture is smooth or your preferred texture.
- Add half-and-half and season: Gradually stir in the 3/4 cup half-and-half to achieve creamy consistency. Season with kosher salt and freshly ground pepper to taste, mixing thoroughly.
- Serve: Transfer mashed potatoes to a serving bowl and serve warm as a delicious side dish.
Notes
- Use red potatoes for a creamy texture with a bit of rustic feel.
- Roasting garlic mellows its flavor and adds sweetness to the mash.
- Adjust half-and-half quantity for thicker or creamier mashed potatoes.
- Butter can be substituted with olive oil for a dairy-free option.
- Make ahead: prepare mashed potatoes a day in advance and reheat gently with extra half-and-half.
