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Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes combine tender Yukon Golds with soft roasted garlic, butter, and heavy cream for a creamy, savory side. The potatoes are simmered until a knife slides easily into them, then mashed with warm butter and cream.
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Prep Time 15 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 23 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 1 garlic head
  • 1 tsp olive oil
  • 3 lb potatoes Yukon Gold, peeled and cut into 1 1/2-inch chunks
  • 8 cup water or enough to cover the potatoes
  • 1 tbsp kosher salt
  • 1 tsp kosher salt remaining
  • 6 tbsp unsalted butter
  • 0.75 cup heavy cream

Method
 

  1. Heat the oven to 400°F.
  2. Slice 1/4 inch off the top of the garlic head, drizzle it with olive oil, and wrap it tightly in foil.
  3. Roast the garlic for 40–50 minutes, until the cloves are very soft.
  4. Let the garlic cool enough to handle.
  5. Put the potatoes in a 5-quart pot and add the water and 1 tablespoon of the salt.
  6. Bring the potatoes to a boil over high heat.
  7. Reduce the heat and simmer for 15–20 minutes, until a knife slides easily into the potato chunks.
  8. Drain the potatoes well and return them to the pot.
  9. Cook the potatoes over low heat for 1 minute, shaking the pot occasionally, to evaporate excess moisture.
  10. Warm the butter and heavy cream in a small saucepan over low heat for 3–4 minutes, stirring until the butter melts and the mixture is hot but not boiling.
  11. Squeeze the roasted garlic cloves from their skins into the potatoes.
  12. Add the warm butter mixture and the remaining 1 teaspoon salt.
  13. Mash the potatoes until creamy.

Notes

For the creamiest texture, mash the potatoes while they are hot and add the warm butter mixture. Refrigerate leftovers for 3–4 days; freezing is suitable. For a dairy-free version, use plant-based butter and an unsweetened dairy-free cream alternative.