Roasted Garlic Mashed Potatoes
Buttery, garlicky, and impossibly smooth. Roasted garlic transforms regular mashed potatoes into something absolutely extraordinary. The kind of side dish people remember.
Side Dishes · Prep 10 min · Cook 50 min · Serves 6 · Easy · By Tina · Published
Ingredients
- 1 kg Yukon Gold potatoes, peeled, cubed
- 1 head garlic, roasted
- 80 g butter
- 120 ml heavy cream, warm
- 1 tsp salt
- 2 tbsp chives, chopped
Not Just a Side Dish
I firmly believe that great mashed potatoes can steal the show from any main course. And these? With that sweet, mellow roasted garlic folded in? They're not just a side dish — they're a statement.
How to Make It
Roast a whole head of garlic (cut the top off, drizzle with oil, wrap in foil) at 200°C/400°F for 40 minutes until soft and golden. Squeeze out the cloves.
Boil the potatoes in salted water until fork-tender — about 15 minutes. Drain well.
Mash with butter, warm cream, and the roasted garlic. Season generously. The potatoes should be smooth but not gluey — don't overwork them.
Tina's Tips
- Yukon Gold potatoes have the best flavor and texture for mashing
- Warm the cream and butter before adding — cold dairy makes lumpy mash
- A potato ricer gives the smoothest results (no lumps, guaranteed)
- Add a handful of grated cheddar or Gruyère for loaded mashed potatoes
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