Roasted Garlic Mashed Potatoes

So I’ve made these potatoes probably 6 times in the last 2 months (no joke) so it’s probably a recipe that needs to be shared, right? Oh my, oh my are this potatoes good! Good luck stopping at one serving. If you are like me and love garlic you will be swooning over these Roasted Garlic Mashed Potatoes. My mom is the kind of cook that made roast beef with mashed potatoes and gravy every single Sunday as I was growing up, and believe it or not she likes these better than the potatoes she’s been making for 40+ years!

These are really easy to make the thing that I wish could go faster is the time it takes to roast the garlic, but if you start the potatoes about halfway through the garlic roasting it won’t seem like it takes all that long. You can even roast them a few hours early then just rewarm them before adding to the potatoes (it will add a nice smell to your fridge :)). And if you are head over heels in love with garlic feel free to roast an extra head of garlic so you top your serving with a few extra cloves.

Ingredients

• 2 medium garlic heads
• 2 tsp olive oil
• 2 1/2 lbs unpeeled red potatoes , diced into quarters (or sixths if larger)
• Salt and freshly ground black pepper
• 1/2 cup milk (anything but skim)
• 1/4 cup heavy cream
• 1/4 cup butter , diced into 1 Tbsp pieces, plus more for serving
• Chopped fresh parsley , for garnish (optional)

Instructions

1. Preheat oven to 400 degrees. Cut garlic heads about 1/2-inch from the top to expose cloves. Transfer garlic heads to a sheet of foil, drizzle 1 tsp oil over each head, wrap foil tightly around garlic so it's fully covered. Roast in preheated oven until lightly golden and cloves are soft, about 40 - 45 minutes. Remove from oven and let cool (cook potatoes while they cool) then press and pinch cloves out of peels into a small bowl. Mash cloves with a fork and set aside.
2. .....................................

for full recipes please see : www.cookingclassy.com

Share this post