Instructions
Roast the Garlic
- Preheat oven to 400°F (200°C). Cut off the top of 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. Cool slightly.
Cook the Potatoes
- 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.
Mash the Potatoes
- Melt butter and remaining olive oil in a saucepan. Add milk (or cream) and warm (don’t boil).
- Squeeze roasted garlic from skins and add to potatoes. Pour warm butter mixture over potatoes and mash until smooth and creamy.
Season and Serve
- Stir in sour cream (if using) and season with salt and pepper. Adjust consistency with extra milk if needed.
- Transfer to a serving dish, garnish with parsley, and serve hot!
Cooking Notes
- Potatoes: Yukon Golds are creamy and buttery; russets are fluffy. Mix for the best of both!
- Garlic: Roasting brings out its sweetness.
- Butter & Milk: Warming prevents lumps and keeps the mash hot.
Variations
- Cheesy: Add 1 cup shredded cheddar or Parmesan.
- Herby: Stir in 2 tablespoons of fresh chives, thyme, or rosemary.
- Vegan: Use dairy-free butter and plant-based milk.
Frequently Asked Questions (FAQs)
Can I make these ahead?
Yes! Refrigerate for up to 2 days. Reheat gently, adding more milk if needed.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze them?
Yes! Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight and reheat, adding extra milk or butter.
What to serve with them?
Roast chicken, turkey, beef stew, pork chops, grilled vegetables, meatloaf, gravy, or mushroom sauce.
How to make them extra creamy?
Use heavy cream instead of milk, add extra butter, and use a potato ricer or food mill for an ultra-smooth texture.
Enjoy these rich, creamy, and flavorful Garlic Mashed Potatoes!