Garlic Mashed Potatoes
Garlic mashed potatoes, how do I love thee? Let me count the ways. One forkful, two forkfuls, three forkfuls... sorry, none left for you!
(Just kidding!) Growing up in a family of six kids, we are all rather competitive eaters. Basically, whoever finishes first gets seconds. And you're going to want to have seconds of these garlic mashed potatoes.
How to Make Garlic Mashed Potatoes Extra Wonderful
How to make the best garlic mashed potatoes?
- Use Yukon Gold potatoes, which will make the mashed potatoes extra creamy, beyond what get from the recipe's butter and cream. Yukon Golds are simply the best potato for creamy mashed potatoes.
- Roast the garlic first. Even though we are using an entire head of garlic, we are roasting the garlic first, so you get all the flavor without it seeping through your pores.
Garlic Mashed Potatoes
- 1 head of garlic
- 1 tablespoon extra virgin olive oil
- 2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
- 1/3 cup cream
- 3 tablespoons butter
Roast the garlic:
Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact.
Using a paring knife, slice off the tops (1/4-inch to 1/2-inch) of the garlic cloves so they are all exposed. Drizzle olive oil over the garlic heads, salt lightly, and wrap lightly in aluminum foil.
Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. (See our Roasted Garlic recipe). Remove from the oven and let cool.
Boil the potatoes:
While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water.
Bring the pot to a boil, reduce to a simmer, and simmer your potatoes until tender when pierced with a fork, about 15 minutes.
Warm the cream and melt the butter:
Either in a small pan on the stovetop or in a bowl in the microwave combine the cream and butter. Cook over low heat until the butter is melted and the cream is warmed through.
Mash potatoes with garlic, cream, butter:
Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot.
Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork.
Add the cream and butter and mash until the potatoes are the consistency you want. Do not over-beat them, or they potatoes will become gummy.
Taste for salt and add some if needed.