Roasted Garlic Mashed Potatoes
Servings: 6
Calories: 255kcal
This roasted garlic mashed potatoes recipe only has 4 ingredients! You'll get silky mashed potatoes loaded with garlic flavor. They're made with olive oil, so they're dairy-free and vegan, too.
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Equipment
- potato ricer optional
Ingredients
- 3 pounds Yukon Gold potatoes
- 3 heads + 3 cloves garlic see note
- ¼ cup olive oil plus more for roasting the garlic
- 1 teaspoon kosher salt or to taste
- fresh thyme for serving
- freshly ground black pepper
Instructions
Roast the garlic
- Preheat the oven to 400 degrees F. Slice across the top of the heads of garlic to remove the tops of the cloves and expose their interiors. Lay the bulbs on top of a sheet of foil, then drizzle olive oil over the tops of the cloves, making sure they are all coated and it gets into the nooks and crannies. Fold up the foil into a tightly closed packet and roast for 40 to 70 minutes, until the garlic is tender and caramelized. Set aside to cool.
- Gently squeeze the garlic heads from the bottom to force the cloves out and set aside. (This is MUCH easier to do once they have cooled. See tip below.)
Make the mashed potatoes
- Peel the potatoes and cut them into large chunks. Remove the skins from 3 garlic cloves.
- Place the potatoes and the garlic cloves in a large pot of heavily salted water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the potatoes are easily pierced with a knife. Drain in a colander.
- Working in batches, run the cooked potatoes and the cloves of garlic that were in the pot with them through a potato ricer or food mill over a large mixing bowl. (Or just use a potato masher or a fork and mash them gently in the bowl.)
- Add 1 teaspoon of salt and ¼ cup olive oil. Stir gently to combine. Taste for seasoning and adjust if necessary.
- Gently stir ¾ of the roasted garlic cloves into the mashed potatoes, reserving the rest for topping. Transfer to a serving bowl.
- Toss the reserved roasted garlic cloves in a bit of olive oil and put them on top of the mashed potatoes. Sprinkle with fresh thyme, add a drizzle of olive oil, and some freshly ground black pepper, and serve.
Notes
- A head of garlic is the entire bulb, with all the cloves attached.
- For the silkiest mashed potatoes, use a potato ricer or food mill to mash the potatoes. These tools allow you to mash the potatoes to the perfect texture, without overworking them, so they have less opportunity to get gummy. I use a potato ricer, because they are affordable and don't take up too much space.
- Let the roasted garlic heads cool for a bit before trying to remove the cloves. First, you won't burn your fingers this way. Second, the individual garlic cloves will be easier to pop out. We want them whole, and when they are hot, they smush easily.
- When it's time to garnish the mashed potatoes, if you have a whole lot of roasted garlic cloves left, you can just put some of them on top, and put the rest of them in a small bowl with some olive oil and serve them on the side.
- Instead of fresh thyme, you could try fresh chives or fresh tarragon on top.
Nutrition
Calories: 255kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 401mg | Potassium: 957mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 28mg | Iron: 2mg