Best Garlic Mashed Potato Recipe
Mashed potatoes are the best side to a meal, hands down. But have you tried roasted garlic mashed potatoes?! They are heavenly.
It is really simple to roast garlic in your oven, don’t worry.
FAQs:
How should I store the leftover potatoes? Store in an airtight container in the refrigerator for 3-4 days.
What is the purpose of the Parmesan cheese? The Parmesan cheese adds creaminess, nuttiness, and saltiness to the potatoes, making for the perfect addition with the garlic.
Can I use pre-minced garlic instead of roasting a whole head? While roasted garlic provides a unique and fresh flavor, you can use pre-minced garlic for convenience. Just sauté it in the butter for a minute or two until fragrant. Please note that the garlic flavor may not be as strong.
What potatoes work best for this recipe? Russet potatoes taste delicious with the recipe, but Yukon Gold is another great option. Any kind of starchy potato works best for these mashed potatoes.
Creamy Roasted Garlic Mashed Potatoes
Ingredients
- 3 pounds about 4 medium Russet potatoes, peeled and cubed
- 1 whole head garlic
- 1-2 tablespoons olive oil
- ½ cup butter
- 6-8 ounces cream cheese cut into cubes (room temperature)
- ½ cup shredded or grated Parmesan cheese
- ¾ cup heavy cream warm
- A few dashes of nutmeg
- Salt and pepper to taste
- Chopped chives for garnish optional
Instructions
- Preheat the oven to 400°F. Cut the top off the head of garlic to expose the cloves (about ½ an inch). Place the garlic on a piece of foil, drizzle with a bit of olive oil, and wrap the garlic in the foil and place on a sheet pan.
- Roast in the preheated oven for about 40-50 minutes, or until the cloves are soft and golden. Allow to cool slightly, then squeeze the roasted garlic out of the cloves and mash into small bits. Set aside.
- Place the potato chunks into a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and cook until the potatoes are tender enough to be pierced easily with a fork (usually about 15-20 minutes). Stir occasionally.
- Once the potatoes are cooked, drain them well and return them to the pot. Use a potato masher or fork to mash them until smooth. You can also use a mixer with the whisk attachment.
- In a small saucepan, melt the butter over medium-low heat. Add the roasted garlic and sauté for a minute or two until fragrant.
- Add the garlic-infused butter, cream cheese, and Parmesan cheese to the mashed potatoes (add more or less cream cheese depending on your desired creaminess). Mix until the cream cheese and Parmesan are melted and fully incorporated.
- In a small bowl, add the heavy cream and heat in the microwave for 15-30 seconds until warm. Add to the potatoes and mix everything together until well combined.
- Season the mashed potatoes with a few dashes of nutmeg, salt, and freshly ground black pepper to taste.
- Stir in chopped fresh chives or parsley for color and freshness. Transfer the creamy roasted garlic mashed potatoes to a serving dish.
Notes
– Ensure the cream cheese is at room temperature for easy mixing. Cold cream cheese can lead to lumps. This makes the potatoes extra creamy.
– Warm the heavy cream slightly before adding it to the potatoes. This prevents the potatoes from cooling down too much during mixing.
– The nutmeg is a great addition to the potatoes, as it provides some warmth and complexity to the dish.
