These creamy, buttery mashed potatoes with roasted garlic will become a go-to side dish! Made with simple, everyday ingredients, they deliver rich flavor in every bite.
Ingredients
2 mediumgarlic heads
2tsp olive oil
2 ½Ib red potatoes, unpeeled and cut into quarters (or sixths if large)
Salt and freshly ground black pepper, to taste
½ cupmilk (any kind except skim)
¼ cupheavy cream
¼cup butter, cut into 1-tablespoon pieces (plus extra for serving)
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven & prep garlic:Set the oven to 400°F (200°C).Slice about ½ inch off the top of each garlic head to expose the cloves.
Roast the garlic:Place the garlic heads on a sheet of foil. Drizzle each with 1 teaspoon of olive oil.Wrap tightly in foil and roast for 40-45 minutes, until cloves are golden and tender.Let cool, then squeeze out the softened cloves into a small bowl and mash with a fork.
Cook the potatoes:Place the diced potatoes in a large pot and cover with cold water.Add 1 tablespoon of salt, bring to a boil over medium-high heat, then reduce to medium-low and simmer for about 20 minutes, or until fork-tender.
Warm the milk, cream, and butter:Near the end of the potato cooking time, combine the milk, cream, and butter in a microwave-safe measuring cup.Heat in the microwave for 45-60 seconds, until warm.
Mash the potatoes:Drain the potatoes and return them to the pot. Mash with a potato masher, leaving some texture if desired.
Combine and serve:Stir in the warm milk mixture and mashed roasted garlic.Season with salt and pepper to taste.Serve immediately, topped with extra butter and a sprinkle of fresh parsley if desired.
Notes
If you love garlic, roast an extra head and add more to taste!