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.