let’s make something Naughty
Roasted Garlic Mashed Potatoes
make me
Ingredients
Serving Size: 6-8 people
For the roasted garlic:
3 whole heads of garlic
2 tbsp olive oil
Salt + pepper
For the potatoes:
3 lbs Yukon Gold potatoes (or Russets), peeled & cubed
6 tbsp unsalted butter (plus more to finish)
2 cup heavy cream
3 cloves grated garlic
A few springs of rosemary and thyme
3 tsp kosher salt (plus more to taste)
½ tsp black pepper
Fresh chives or parsley, for garnish
Instructions
1. Roast the Garlic
Preheat oven to 425°F.
Slice the tops off the garlic heads to expose the cloves.
Drizzle with olive oil, season with salt + pepper.
Wrap in foil and roast 40–50 minutes until soft and caramelized.
Let cool
2. Boil the Potatoes
Add cubed potatoes to a large pot.
Cover with cold salted water.
Bring to a boil and cook 15–20 minutes until fork-tender.
Drain well.
Pro tip: Let them sit in the hot pot 2–3 minutes to steam off excess moisture = fluffier mash.
Step 3: Mash Potatoes
Mash using a potato masher or ricer
Step 4: Boil Your Cream
Melt butter in a saucepan on medium heat.
Add rosemary and thyme and grated garlic and stir for 1 minute.
Add heavy cream, salt and pepper and bring to a simmer.
Step 5: Build Mash
Strain your cream mixture through a strainer into the mashed potatoes and mix well. Squeeze your roasted garlic into the mash and fold it into the mash.
Plate and garnish with chopped chives and a pad of butter
These mashed potatoes are for the garlic lovers (who doesn't love garlic?). Roasting the garlic mellows the bite and brings out a softer, slightly sweet flavor that blends seamlessly into the potatoes. Mixed with butter, cream, and plenty of salt, the result is smooth, balanced, and just rich enough without feeling heavy — the kind of mash that works with everything but still holds its own on the plate.
sides, mashed potatoes, appetizer, butter, garlic
