Creamy, flavorful, and delicious...all words I can use to describe these mashed potatoes. Enjoy them any time of year and if it happens to be a holiday, double or triple the recipe for larger gatherings.
Watch me make roasted garlic mashed potatoes here or continue below
At the moment, these are my absolute favorite mashed potatoes, hands down! They are so creamy, garlicky, and easy to make. Plus, an added bonus is that they pair so well with pretty much any meal as the perfect side dish.
How to roast garlic
Roasting garlic is super simple; the final product is really versatile so it can be used in a bevy of different ways. I love to use roasted garlic for salad dressings, hummus, and so many other things. To roast garlic, all you have to do is cut the top off an entire bulb, place it in an oven-safe dish, pour oil over the top and sides (I like to use EVOO), then cover so all the heat stays trapped inside. I usually roast for about 15 minutes at 425. You'll know it's finished because you'll be able to easily poke a fork through. You can also roast garlic by wrapping it in foil and then pouring the oil over the top. If you decide on this method, I would suggest placing the bulb in an oven-safe dish to bake.
The process of making Roasted Garlic Mashed Potatoes
When your potatoes have boiled it's best to mash them with the other ingredients immediately and for a short period of time. Since the recipe calls for cream cheese it's best to let it reach room temperature before adding it in. Be careful not to overmix your potatoes because they can become tough. Once all of the larger chunks have broken up completely, you should consider stopping here.
Tools to use for Roasted Garlic Mashed Potatoes
If you watched the video above you will see me mashing my garlic using a stand mixer; this is optional. I prefer a more rustic look to my potatoes with different sized pieces strewn throughout but this can most certainly be accomplished with a potato masher or other apparatus.
Lastly, I must add that these are a great make-ahead side dish which gives this recipe double value..if you decide to make them ahead, the roasted garlic flavor will permeate the potatoes even more!
Enjoy these Roasted Garlic Mashed Potatoes!
More Side Dishes!!!Print
Creamy, flavorful, and delicious...all words I can use to describe these mashed potatoes. Enjoy them any time of year and if it happens to be a holiday, double or triple the recipe for larger crowds.
1 lb russet potatoes
4 small cloves roasted garlic
2 oz (¼ block cream cheese)
4 tbsp butter
⅓ cup sour cream
olive oil to roast garlic
salt + pepper to taste
- Preheat oven to 425 degrees.
- Prepare garlic by cutting the top off of an entire bulb. Pour olive oil over the top and place garlic in a small oven-safe dish, cover with foil.
- Roast garlic in the oven for about 15 minutes or until tender; you should be able to easily poke a fork through (check on the garlic to make sure it's not burning, ovens can cook differently)
- Remove skin (if desired) from potatoes, chop in halves or quarters, and boil in a pot of water until tender.
- Drain potatoes from water.
- Using an electric mixer, whip garlic until cloves have separated.
- Add all other ingredients to the mixer, let the butter melt completely. Whip potatoes just until incorporated, be careful not to over mix the potatoes.
Be careful not to over mix the potatoes so they don't become tough.