Silky Smooth Mashed Potatoes with Roasted Garlic
Create restaurant-quality silky smooth mashed potatoes with our technique for incorporating roasted garlic. A comfort food classic elevated to perfection.
Ingredients
- Potatoes: The foundation of our mashed potatoes. Yukon Gold potatoes are my go-to because they have a naturally creamy texture and buttery flavor. Russet potatoes also work well especially if you prefer a lighter, fluffier result, but they may require more butter and cream to achieve the desired smoothness. Avoid waxy potatoes like red potatoes, as they don't mash as well.
- Garlic: Roasting the garlic is what makes this recipe truly special. Look for firm heavy heads of garlic. Choose heads that are uniform in color and free from blemishes. Don’t skip the roasting step! It mellows the garlic’s bite and brings out its sweetness.
- Butter: Adds richness and helps create that signature silky texture. I recommend using unsalted butter so you can control the amount of salt in the final dish. For a richer flavor consider using European-style butter. I love how it caramelizes, adding nuttiness.
- Cream or Milk: Adds moisture and creaminess. Heavy cream will give you the richest, most decadent result, but whole milk or half-and-half are also great options. You can even use a combination of milk and sour cream for a tangy twist.
- Salt and Pepper: Essential for seasoning. Use freshly ground black pepper for the best flavor.
- Optional Herbs: Fresh thyme rosemary, or chives can add a lovely herbaceous note. These are not essential, but a nice touch.
Instructions
- Roast the Garlic: Preheat oven to 400°F (200°C). Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 45-60 minutes, or until the cloves are soft and fragrant.
- Prepare the Potatoes: Peel and quarter the potatoes. Place them in a large pot and cover with cold water. Add salt to the water as this will help season the potatoes from the inside out.
- Cook the Potatoes: Bring the potatoes to a boil and cook until they are fork-tender about 15-20 minutes. Don't overcook them, or they'll become waterlogged.
- Drain the Potatoes: Drain the potatoes well in a colander. Return them to the pot.
- Squeeze Out the Garlic: Once the roasted garlic is cool enough to handle, squeeze the roasted garlic cloves into the pot with the potatoes.
- Mash the Potatoes: Use a potato masher or ricer to mash the potatoes and garlic together until smooth. Don't overwork the potatoes, or they'll become gluey.
- Add Butter and Cream: Add the butter and cream to the mashed potatoes. Stir until well combined, using a wooden spoon or spatula.
- Season: Season with salt and pepper to taste.
- Adjust Consistency: If the mashed potatoes are too thick, add more cream or milk until you reach your desired consistency. Be careful not to add too much liquid, or you'll end up with runny potatoes.
- Taste and Adjust: Give the mashed potatoes a final taste and adjust the seasoning as needed. Do your mashed potatoes need a little more salt?
- Serve: Serve hot, garnished with fresh herbs, if desired.