Heavenly Garlic Mashed Potatoes (Printer-Friendly)
Mashed potatoes with roasted garlic, creamy texture, and buttery flavor. A favorite for holiday and weeknight dinners.
# What You’ll Need to Cook:
→ Base
01 -
1 kilogram Russet or Yukon Gold potatoes, peeled and cut into large chunks
→ Roasted Garlic
02 -
1 whole head of garlic
03 -
10 millilitres olive oil
→ Dairy
04 -
120 millilitres heavy cream, at room temperature
05 -
60 grams unsalted butter
→ Seasoning
06 -
5 grams salt, plus more to taste
07 -
2 grams freshly ground black pepper, plus more to taste
# Steps to Prepare:
01 -
Remove the loose outer layers from the garlic head, keeping it intact. Slice 0.5 centimetres off the top to expose the cloves. Drizzle with olive oil, wrap in foil, and set aside.
02 -
Roast the foil-wrapped garlic in a preheated oven at 200°C for 35 to 40 minutes until golden and caramelized. Allow to cool before handling.
03 -
Place peeled, chunked potatoes in a large pot. Cover with cold, salted water and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes until fork-tender.
04 -
Drain the cooked potatoes thoroughly and return them to the pot over low heat for 2 minutes to evaporate excess moisture.
05 -
Squeeze the roasted garlic cloves out of the skins. Add to the potatoes along with room temperature heavy cream, butter, salt, and pepper. Mash until smooth and creamy, adjusting seasoning as needed.
06 -
Transfer to a serving bowl and garnish with additional butter or fresh herbs if desired. Serve warm.
# Extra Cooking Tips:
01 -
For the creamiest texture, ensure the potatoes and cream are both hot or at room temperature before mashing.
02 -
Avoid over-mashing to prevent sticky or gluey consistency.