Roasted garlic red mashed potatoes are the perfect rustic side dish that pairs well with almost anything. A delicious way to impress company.
Who doesn’t love garlicky buttery mashed potatoes? This is a delicious comforting side dish that goes well with a holiday dinner or weeknight meal.
They are full of flavor and super simple to make, you don't even have to peel them. Once you realize how quick and easy these are to make you may be hooked for life!
How to roast garlic!
Roasting the garlic bulbs transforms the cloves into buttery sweet bits of love. Adds extra flavor in many different recipes.
- Cut the top part of the garlic bulb off.
- Place on a piece of aluminum foil and drizzle some olive oil over the top. I like to sprinkle a pinch of salt and pepper.
- Wrap the garlic bulb up. Bake at 400 for about 40 minutes.
- Remove and let cool. Squeeze the garlic out of the skins. Place in a bowl or plate and smash or chop according to the recipe.
- You can store any unused roasted garlic cloves in the refrigerator for up to 4 days.
Tips for making roasted garlic red mashed potatoes
- These are supposed to be slightly lumpy.
- The half n half and butter should to be warm to prevent any gumminess when combined.
- Yukon golds are also a great option, too.
- I just use a potato masher to mash up the warm potatoes.
What goes well with roasted garlic red mashed potatoes?
- Pan-Seared Garlic Rib Eye Steak
- Filet Mignon with Garlic Herb Butter
- Herb Crusted Rib Eye Roast
- Crispy Skillet Chicken Thighs
- Slow Cooker Honey Glazed Ham
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Roasted Garlic Red Mashed Potatoes
Roasted garlic red mashed potatoes are the perfect rustic side dish that pairs well with almost anything. A delicious way to impress company
Ingredients
- 2 medium garlic heads
- 1 teaspoon olive oil
- 3 pounds red potatoes (cut into quarters)
- Salt and black pepper
- 3/4 cup half N half
- 6 tablespoon butter
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 400 degree
- Cut the top off the garlic heads, place on a sheet of aluminum foil, and drizzle the olive oil on top. Sprinkle with salt and pepper. Wrap foil tightly around bulbs. Roast for 40-45 minutes.
- Remove from the oven and let cool, then press the cloves out of the peels into a small bowl. Mash with a fork and set aside.
- Place the potatoes in a large pot with water to cover them. Add in 1 tablespoon salt and bring to boil over medium heat. Boil until potatoes are fork-tender for about 15-20 minutes. Drain and place back into the pot.
- In a small bowl add the half n half and butter and heat in the microwave for 1-2 minutes until warm.
- Using a potato masher, mash the potatoes and add in the garlic and warm half-n-half, butter mixture. Add more salt and pepper to taste.
- Serve warm and garnish with fresh chopped parsley.
Notes
Yukon gold potatoes will also work.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 350Total Fat 16gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 41mgSodium 234mgCarbohydrates 46gFiber 4gSugar 5gProtein 6g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
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