Garlic Roasted Mashed Potatoes

Roasted garlic mashed potatoes are super creamy and loaded with sweet bits of garlic.

Potatoes are huge in our house, we eat them a few times a week. Creamy garlic mashed potatoes are of course the family favorite like my Garlic Mashed Red Potatoes. I mean they go with every protein possible right? So why not!

These potatoes will quickly become a side dish favorite, and goes perfectly with my Pan Seared Rib Rye Steak or my Oven Baked Ribs! Buttery and creamy and the sweet garlic just takes them to a new level.

How to roast garlic

• First cut off the top of the garlic and place on a piece of foil.
• Drizzle 1 teaspoon of olive oil over the top and sprinkle with salt and pepper.
• Wrap foil tightly around the garlic bulb.
• Bake at 400 degrees for 30 minutes.
• Remove garlic from the foil and let cool. Once cooled squeeze garlic from the bottom and the garlic should slide right out.
• Using a knife smash the garlic until it becomes a paste.
• Add to the potatoes.

How to make perfect mashed potatoes

• Chop your potatoes into equal chunks to ensure they cook evenly.
• Place in a pot and fill with water, and add 2 teaspoons salt.
• Bring to a boil then reduce heat to medium and cook until fork tender about 20 minutes.
• Drain in a colander, scoop potatoes into a potato ricer, squeeze into a bowl and repeat until you have riced all the potatoes.
• Add milk and butter to a microwave-safe bowl and heat on medium until the butter is melted and the milk is warm.
• Pour into potatoes, add cream cheese, garlic, and salt and pepper. Whisk until combined.
• You can also put the drained potatoes in the pot and use a potato masher, or hand mixer if you prefer.

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Garlic Roasted Creamy Mashed Potatoes

Wendie

Roasted garlic mashed potatoes are super creamy and loaded with sweet bits of garlic.

4.15 from 7 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Sides

Cuisine American

Servings 6

Calories 316 kcal

Ingredients

  

1x2x3x

• 1 head garlic top cut off
• 1/2 teaspoon olive oil
• 3 lbs Yukon Gold or Russet potatoes peeled and cut into 1/2 in cubes
• 1 cube butter
• 3 tablespoons minced fresh parsley
• 1 cup warm milk
• 4 oz cream cheese softened
• Salt and pepper to taste

Instructions

 

• Drizzle top of garlic head with olive oil and wrap in tin foil and place in a small baking pan. Roast garlic at 400F 1 hour until garlic cloves are very soft. Unwrap from foil and let set until cool. Then squeeze the garlic out of the skins. Set aside.
• While garlic is roasting, peel potatoes and cut into chunks. Bring to a boil over medium-high heat, then reduce heat to low and cover. Let potatoes simmer until tender.
• Drain water from potatoes and place potatoes back into pot. Place a cube of butter in the pot to melt.
• In a pyrex measuring cup or small bowl heat the milk in a microwave for 30 seconds or just until warm.
• Scoop potatoes into a potato ricer, squeeze into a bowl and repeat until you have riced all of the potatoes.
• Add in your cream cheese, garlic, warmed milk and butter. Whisk until creamy.
• Top with minced chives or parsley.

Notes

You can also use a potato masher or an electric mixer to cream your potatoes.

Nutrition

Serving: 1gCalories: 316kcalCarbohydrates: 58gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 17mgSodium: 139mgFiber: 6gSugar: 3g

Keyword Potatoes

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