These creamy garlic mashed potatoes are simple to make with russet potatoes, roasted garlic, butter, and milk.
Roasted Garlic Mashed Potatoes
These creamy garlic mashed potatoes are simple to make with russet potatoes, roasted garlic, butter, and milk.
Ingredients
- 1 medium head garlic top trimmed to expose cloves
- 1 tablespoon olive oil
- 2 pounds russet potatoes peeled and quartered
- 4 tablespoons butter softened
- ½ cup milk
- salt and pepper to taste
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Drizzle olive oil over garlic head; wrap in aluminum foil.
- Bake in the preheated oven until cloves are soft and golden, about 1 hour.
- When the garlic has baked for about 35 minutes, bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and let cool for a few minutes.
- Return potatoes to the pot or place in a large mixing bowl. Add milk, butter, salt, and pepper.
- Remove garlic from the oven. Cut garlic head in half and squeeze softened cloves into potato mixture.
- Beat with an electric mixer until smooth and creamy, or to desired consistency.
- Serve and enjoy!
Notes
If you prefer a chunkier mash, use a potato masher instead of an electric mixer.
Stir in ¼ cup freshly grated Parmesan cheese for cheesy garlic mashed potatoes.
I love to add freshly sliced chives for color and flavor.
You can prepare these mashed potatoes two days ahead for occasions like Thanksgiving. Transfer the mash to a baking dish, cover, and refrigerate. Reheat, covered, in a 350 degrees F (175 degrees C) oven until hot and completely heated through, about 30 minutes.
