Description
A simple recipe for creamy mashed potatoes infused with the sweet flavor of roasted garlic.
Ingredients
- 1 pound Yukon Gold potatoes, peeled and quartered
- 1 head garlic
- 2 tablespoons olive oil
- 1/2 cup milk, warmed
- 4 tablespoons unsalted butter
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the top off the head of garlic to expose the cloves. Place the garlic head on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly.
- Roast the garlic in the preheated oven for 40-50 minutes, or until the cloves are soft and golden brown.
- While the garlic roasts, place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes thoroughly.
- Once the garlic is roasted, squeeze the softened cloves out of their skins into a small bowl. Mash the cloves with a fork until smooth.
- Return the drained potatoes to the pot. Add the mashed roasted garlic, warmed milk, and butter.
- Mash the potatoes until smooth and creamy. You can use a potato masher, a ricer, or a hand mixer on low speed.
- Season with salt and pepper to your liking.
- Serve hot.
Notes
- For extra richness, you can use heavy cream instead of milk.
- Add a sprinkle of fresh chives or parsley before serving for a touch of color and freshness.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Roasting and Boiling
- Cuisine: American