Description
Transform humble tubers into a luxurious culinary staple with these roasted garlic mashed potatoes. By slow-roasting garlic heads until they reach a mellow, nutty sweetness, we create a paste that blends seamlessly into fluffy Yukon Gold potatoes. Infused with warm heavy cream and rich, unsalted butter, this sophisticated side dish offers a velvety, airy texture that is perfect for holiday feasts or Sunday dinners. The natural sugars from the caramelized garlic provide a complex, deep flavor that balances perfectly with the savory potatoes.
Ingredients
3 lbs Yukon Gold Potatoes
2 whole heads Garlic
1/2 cup Heavy Cream
6 tbsp Unsalted Butter
1 tbsp Olive Oil
Sea Salt to taste
Instructions
Preheat your oven to 400°F.
Slice the top off each head of garlic to expose the cloves.
Drizzle olive oil over the exposed cloves and wrap the heads tightly in aluminum foil.
Roast the garlic for 40 minutes until cloves are soft and golden brown.
Peel and cube potatoes, then boil in salted water until fork-tender.
Drain the potatoes and return them to the warm pot to dry out excess moisture.
Squeeze the roasted garlic cloves into a small bowl and mash into a paste.
Warm the heavy cream and butter in a small saucepan.
Mash the potatoes until smooth, then fold in the garlic paste, warm cream, and butter.
Season with salt to taste and serve immediately.
Notes
Substitute Russet potatoes for a fluffier texture if preferred. Use whole milk as a lower-fat alternative to heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Category: Baking
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: approx. 1 cup
- Calories: 285
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg