Roasted Garlic Mashed Potatoes
Growing up we never roasted the garlic - we just used garlic powder. This method takes a bit longer but the garlic mellows out and gets almost sweet after roasting. The trade-off is worth it if you have the time.
Ingredients
Ingredients (~9 servings)
- 3 whole heads garlic
- 1 Tbsp olive oil
- 3 lbs russet or yellow potatoes, peeled and cut into 2-inch chunks
- 2 tsp fine salt, more to taste for serving
- 6 Tbsp unsalted butter, room temperature
- 3/4 cup sour cream, room temperature
- 1/3 to 3/4 cup 2% milk, start with 1/3 cup, ideally room temperature
- Ground black pepper, to taste
Instructions
- Heat oven to 400F.
- Remove outer garlic skin from 3 heads, slice off top 1/4-inch of each head.
- Place each head on foil, drizzle with 1 Tbsp olive oil.
- Wrap completely in foil and roast for 40-45 minutes until deep golden brown and soft.
- Place peeled and cut potatoes in large pot, cover with water, add 2 tsp salt.
- Boil for 15-20 minutes until fork-tender.
- Drain potatoes and return pot to turned-off burner for 1-2 minutes to evaporate excess water.
- Cool roasted garlic until safe to handle, squeeze cloves from heads into a bowl.
- Mash garlic with spoon or fork until thick paste forms.
- Add garlic paste, 6 Tbsp butter, and 3/4 cup sour cream to potatoes.
- Mash well as butter melts.
- Stir in 1/3 cup milk, add more in small increments if thinner consistency desired.
- Season to taste with salt and pepper.
Notes
Garlic flavor is mellow; roast a 4th head if you prefer stronger garlic taste.