Roasted garlic mashed potatoes for a little extra flavor.
Mashed potatoes are a comforting food that pairs well with almost any meal. This recipe takes the classic side dish up a notch by incorporating roasted garlic, which adds a subtle sweetness and depth of flavor. The process is simple—boil your potatoes, roast the garlic, and then combine everything with butter and a splash of milk. Serve the mashed potatoes in a ceramic pie plate, sprinkle with fresh parsley, and they’re ready to enjoy. You can even keep them warm in the oven while you finish up the rest of your meal, making this dish perfect for busy holiday dinners or any special occasion.
Did You Know?
Potatoes are not only a versatile ingredient, but they are also rich in vitamins and minerals. They are an excellent source of vitamin C and potassium, both of which are essential for overall health. Potatoes also contain fiber, especially if you leave the skins on, which can help with digestion. Despite their reputation, when prepared simply, potatoes can be part of a nutritious and balanced diet.
Yield:
8 servings
Ingredients:
3 pounds Yukon Gold or Russet potatoes
1 bulb garlic
2 tablespoons olive oil (for roasting garlic)
4 tablespoons butter (or plant-based butter)
1/2 cup milk (or oat milk)
Salt and pepper to taste
2 tablespoons freshly chopped parsley
Instructions:
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Preheat your oven to 400°F (200°C). Cut off the top of the garlic bulb, drizzle with olive oil, wrap in foil, and roast for about 40 minutes until soft and golden.
Personal Tip: Roasting garlic brings out its natural sweetness, and it’s much milder than raw garlic, so don’t worry about it being too strong! -
While the garlic is roasting, peel and chop the potatoes into even-sized chunks. Place them in a large pot of cold, salted water.
Personal Tip: Always start your potatoes in cold water. This ensures they cook evenly from the outside in. -
Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes. Drain and return the potatoes to the hot pot to steam off any excess moisture.
Personal Tip: Letting the potatoes sit in the hot pot helps them become fluffier by getting rid of extra water. -
Once the garlic is done roasting, squeeze the soft cloves out of their skins into the drained potatoes. Add butter and ½ cup milk (or oat milk), and mash everything together until smooth.
Personal Tip: For creamier mashed potatoes, warm the milk before adding it in. This helps blend everything together more smoothly. -
Season the mashed potatoes with salt and pepper to taste. Transfer them to a ceramic pie plate and sprinkle with freshly chopped parsley.
Personal Tip: Parsley adds a fresh, vibrant contrast to the richness of the mashed potatoes. -
Cover the pie plate with foil and keep warm in a low oven (around 170°F or 75°C) until ready to serve.
Personal Tip: This is a great way to keep the dish warm without overcooking it or drying it out.
Nutritional Information (Per Serving):
Calories: 180, Protein: 3g, Carbohydrates: 35g, Fiber: 3g, Net Carbohydrates: 32g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 75mg, Sugars: 1g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money:
- Choose Potatoes in Bulk: Buying potatoes in bulk can save money, and they store well in a cool, dry place for several weeks.
- Leave the Skins On: If you want to save time and add extra nutrition, consider leaving the skins on the potatoes.
- Roast Extra Garlic: While you’re roasting garlic, roast a few extra bulbs to have on hand for other meals. Roasted garlic keeps well in the fridge for up to a week.
- Use Plant-Based Alternatives: If you want to make this recipe dairy-free, plant-based butter and oat milk are great substitutes for regular butter and milk.
- Warm the Milk for Better Texture: Warming the milk before adding it to the potatoes ensures a smoother, creamier texture.
- Mash by Hand: For the best texture, mash the potatoes by hand rather than using an electric mixer, which can make them gluey.
- Make Ahead: These mashed potatoes can be made ahead and reheated in the oven before serving. Just cover them with foil to retain moisture.
- Substitute Garlic: If roasted garlic isn’t your favorite, you can substitute with sautéed garlic for a sharper flavor.
- Use Leftover Mashed Potatoes: Leftover mashed potatoes can be turned into potato pancakes or added to soups for a creamy texture.
- Save Money with Store Brands: Using store-brand butter, milk, and potatoes can save you money without sacrificing quality.
Let’s Learn About Potatoes and Which are Best for What
Not all potatoes are good for all dishes, each variety has its strengths. Yukon Gold potatoes are known for their creamy texture, making them ideal for mashed potatoes and gratins. Russet potatoes, on the other hand, are starchy and fluffy, which makes them perfect for baked potatoes or crispy fries. Red potatoes hold their shape well and are great for potato salads or roasting. Fingerlings have a nutty flavor and are best when roasted. Knowing which potato to use can make all the difference in your recipes, whether you're looking for creamy, fluffy, or firm textures!