Garlic Mashed Potatoes

Preheat oven to 400°F (200°C). Cut the top off the garlic head, exposing the cloves.
Drizzle with 1 tablespoon olive oil, wrap in foil, and roast 35-40 minutes, or until soft and golden. Set aside to cool.

While garlic roasts, place potatoes in a large pot, cover with cold salted water, and bring to a boil.
Reduce heat and simmer 15-20 minutes, or until fork-tender. Drain well and return to the pot.

Melt butter with remaining olive oil in a saucepan. Add milk (or cream) and warm (don’t boil).
Squeeze roasted garlic from skins; add to potatoes. Pour warm butter mixture over potatoes and mash until smooth and creamy.

Stir in sour cream (if using), and season with salt and pepper. Add more milk if needed.
Transfer to a serving dish, garnish with parsley, and serve hot!

Potatoes: Yukon Golds are creamy and buttery; russets are fluffy. Mix them for the best of both!
Garlic: Roasting brings out its sweetness.
Butter & Milk: Warming them ensures a smooth, hot mash.

Yes! Refrigerate for up to 2 days. Reheat gently, adding more milk if needed.

Store in an airtight container in the refrigerator for up to 3-4 days.

Yes! Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight and reheat, adding milk or butter.

Roast chicken, turkey, beef stew, pork chops, grilled vegetables, meatloaf, and gravy or mushroom sauce all pair well.

Use heavy cream instead of milk, add extra butter, and use a potato ricer or food mill for an ultra-smooth texture.

Enjoy these creamy, garlicky mashed potatoes with your favorite dishes!