Creamy Roasted Garlic Mashed Potatoes
Creamy roasted garlic mashed potatoes are the very best way to make homemade mashed potatoes. These flavor packed spuds are studded with sweet, rich roasted garlic and mashed with cream for a decadent side dish!
Servings: 6
Calories: 395kcal
Ingredients
- 2 1/2 lbs russet potatoes peeled & cubed
- 1 whole garlic bulb
- 1 tbsp olive oil
- 1/2 cup heavy whipping cream
- 1/4 cup milk optional
- 1/2 cup shredded Parmesan cheese
- 1 cup shredded Fontina cheese
- 2 tbsp salted butter
- additional salt & pepper to taste
Instructions
- Cut the top off of the garlic bulb, just to expose the tops of all the cloves within.1 whole garlic bulb
- Set the garlic bulb on a square of foil with enough excess to wrap it tightly and completely, and pour the olive oil over top. Bringing all the corners of the foil up, twist them together to tightly to completely seal the bulb.
- Bake the garlic bulb at 350 degrees for 35-40 minutes. Remove it from the oven, then let it rest for 2-3 minutes to cool until safe to handle, then unwrap fully.
- Allow the garlic to cool almost completely. Squeeze the cloves out into a bowl, adding any oil left in the tin foil, and mash until a paste has formed.
- While the garlic is cooling, add the potatoes to a pot, and add water until the potatoes are covered by a 1/2". Bring the pot to a boil, and reduce the heat to a simmer- cooking until the potatoes are fork tender.2 1/2 lbs russet potatoes
- Drain the potatoes and transfer them to a large mixing bowl. Using a potato masher, roughly mash the potatoes.
- Add the garlic paste, olive oil, butter, cream, milk (if using), cheeses, salt, and pepper (to taste) and continue mashing until the potatoes are smooth & creamy.1 tbsp olive oil, 1/2 cup heavy whipping cream, 1/2 cup shredded Parmesan cheese, 1 cup shredded Fontina cheese, 2 tbsp salted butter, additional salt & pepper, 1/4 cup milk
- You can serve as is, or if you want the potatoes piping hot- transfer the mashed potatoes to a small buttered casserole dish. Bake them at 350 degrees for 15-20 minutes, or until hot throughout. Dollop them with pats of butter, and let them melt before scooping and serving.
- Serve warm and enjoy!
Notes
- Make sure to let the roasted garlic fully cool before you remove it from the bulb and make a pulp. You can roast the garlic a day ahead of time and refrigerate it wrapped in the foil until you are ready to use it.
- Taste them for seasoning prior to serving and add more salt and pepper as needed.
- Cook the potatoes just until fork tender for the best texture.
Nutrition
Calories: 395kcal | Carbohydrates: 36g | Protein: 14g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 358mg | Potassium: 846mg | Fiber: 2g | Sugar: 3g | Vitamin A: 692IU | Vitamin C: 11mg | Calcium: 271mg | Iron: 2mg