Roasted Garlic Mashed Potatoes Recipe
This easy recipe for Roasted Garlic Mashed Potatoes transforms plain russet potatoes into everyone’s favorite side dish with flavorful roasted garlic, sour cream, heavy cream, and lots of butter.
Servings: 6 servings
Ingredients
- 1 bulb garlic
- 1-2 teaspoon olive oil
- 3 pounds russet potatoes peeled and chopped into 1-inch cubes
- 1 stick unsalted butter cut into pieces and brought to room temperature
- 1 cup sour cream at room temperature
- ½ cup heavy cream at room temperature
- 1 teaspoon salt plus more to taste
- 1 teaspoon black pepper plus more to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the garlic. Remove any loose outer layers from the bulb’s paper skin, but leave the bulb intact with all the cloves connected. Slice off the top to expose the tops of the raw cloves. Drizzle each bulb with 1-2 teaspoons of olive oil and wrap in foil. Roast until the cloves are caramel-colored and tender, about 45 minutes. Let cool for a few minutes before gently squeezing the roasted cloves from the bulb.
- Prepare the potatoes. Peel the potatoes and chop them into 1-inch chunks equal in size for even cooking. Transfer the potatoes to a large pot and cover with cold water. Season generously with salt and bring to a boil over high heat. Once boiling, reduce the heat to a simmer. Cook until fork tender, about 15 minutes.
- Drain well, then return the potatoes to the pot with the softened butter.
- Mash. Use a potato masher to mash the potatoes until the butter is incorporated, then add the sour cream, heavy cream, salt, black pepper, and roasted garlic. Continue to mash until combined and the desired consistency is reached.
- Season to taste. Season with additional salt and black pepper to taste.
Notes
- Although I find that mashed potatoes turn out best with russet potatoes, feel free to use other varieties, such as red or Yukon Gold. In this case, be extra careful not to overwork your mash.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave, slow cooker, or stovetop. Add additional milk, cream, or sour cream if your leftover potatoes seem dried out.
- Mashed potatoes NEED salt. Please season to taste.
Nutrition
Calories: 465kcal | Carbohydrates: 44g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 418mg | Potassium: 1022mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1005IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 2mg
