Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes are the best mashed potatoes, hands down! They are creamy, flavorful, and delicious-the perfect side dish to accompany any meat or vegetable, especially a roast turkey. My all-time favorite season to enjoy these is during the fall at Thanksgiving dinner. Put this mashed potato recipe on your Thanksgiving table and they're sure to be a huge hit for all of your family members and friends!

Watch me make roasted garlic mashed potatoes here or continue below

Ingredients

• Russet Potatoes-dense, starchy potatoes that are filling and have white flesh
• Garlic-use an entire garlic head for these potatoes
• Olive oil-for roasting the garlic- you can add the leftover olive oil from the roasted garlic to the mashed potatoes or save it for another dish. 
• Cream cheese- (brought to room temperature) this mild, soft cheese is part of what gives the mashed potatoes that creamy texture
• Sour cream-used to give the potatoes a whipped consistency
• Butter-adds richness and buttery flavor
• Salt and pepper-bring out the flavors in this dish

These are my absolute favorite mashed potatoes! 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. The full recipe is listed on my recipe card below.

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 with a lid 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 wrapped bulb in an oven-safe dish to bake.

How to make roasted 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, pot roast, and so many other things. To roast garlic, all you have to do is cut the top off of a whole head of garlic, 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 tin 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. Once the garlic is done roasting, let it cool completely before removing the roasted garlic cloves. To do this, simply squeeze the bottom of the bulb so that the garlic comes out of the openings at the top. Alternatively, use a fork to gently remove each clove and transfer it to the next dish of your choosing.

Process

1. Fill a large pot with water. Turn the heat on high and bring the water to a boil.
2. While waiting for the water to boil, skin the potatoes using a vegetable peeler; chop the potatoes into large cubes. Make sure the cubes are as evenly chopped as possible.
3. Next, you'll want to gently add them to the pot of boiling water. The potatoes are finished when a fork can be easily inserted-the pieces may even fall apart when you do so-this is ok! When your potatoes have boiled it's best to mash them with the other ingredients immediately and for a short period of time( 20-30 seconds) should be enough if the potatoes are cooked through.
4. If using a mixer to beat the potatoes, do so at medium speed. Since the recipe calls for cream cheese it's best to let it reach room temperature before adding it in.
5. 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.

Equipment needed for roasted garlic mashed potatoes

To create the creamiest mashed potatoes, you will need a stand mixer or electric mixer to really whip them up and combine all of the ingredients effortlessly. You can also use any other type of tool you would normally use to make mashed potatoes like a potato masher, potato ricer, food mill etc. You will also need a large serving bowl to hold the mashed potatoes; especially if using a hand mixer, and a large pot to cook them in.

Why the need for roasted garlic?

this particular method of cooking garlic deepens and caramelizes the flavor. Due to the specific cooking process, the natural sugars are released within this aromatic vegetable, and the high heat caramelizes the sugar. This creates an entirely different flavor profile than that of the various methods garlic is used whether is minced, sauteed, or dried. As for the potatoes, it adds another layer of deliciousness that is simply unmatched.

How to reheat roasted garlic mashed potatoes

The best way to reheat mashed potatoes is over a double boiler-this will ensure that the potatoes don't dry out. You can add an extra bit of butter, sour cream, or even a splash of heavy cream to help. This method will allow the potatoes to steam rather than using direct heat.

If you'd like the use a quicker and much easier alternative, try the microwave. To do this, simply cover the dish of potatoes with a microwave-safe cover, add a bit of cream, butter, or heavy cream, and start. You'll want to pause the heating process every minute, and give them a stir to ensure that the outsides don't burn. Once they're heated through they are ready to eat!

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!

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More Side Dishes!!!

Tropical Candied Yams

Elote Fritter Bowl

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