Hi Elise–I’d like to make these in advance. How do you recommend I go about doing that? Thanks so much for your help!
Hi, Michelle! Emma, managing editor for Simply Recipes, here! I’d recommend making this recipe for make-ahead mashed potatoes and just adding the roasted garlic from this recipe. Enjoy!
Wow LOVE that idea – I am new to this site and see that your comment is from 5 years ago – I hope you and your friend have brought that idea to reality!
If I do more garlic and add butter to it how long can I keep it in the refrigerator before it goes bad? Thanks for your help
Hi Elaine, in my refrigerator most food usually lasts 5 days.
this recipe looks great!! i only have heavy whipping cream in my fridge right now..do you think that would still work well or would it be too much?
I think heavy whipping cream is the only cream I ever use, so yes, it will work.
You can roast the garlic, then squeeze the softened cloves out, mash them up with butter (and whatever seasonings you like), then roll it up in plastic wrap and freeze it, or keep it in the fridge for use on toast, meat, anything really. It’s like having your own garlic butter, ready whenever you want it!
How do you squeeze the garlic? With your hands or do you use a machine or device for this.
With your hands. It’s easy! ~Elise
I usually just add a pinch of garlic paste to my mashed potatoes. This idea to use fresh garlic is simply great!
I roast a chicken with a whole head and sometimes two, of peeled garlic nestled in the chicken’s cavity and under the chicken’s skin before roasting. When my chicken is done, I scoop out several of the roasted garlic pieces and toss them into my hot potates, then mash them as usual. My whole family adores the chicken and the potatoes.
Great idea, thanks! ~Elise
I LOVE garlic anything! Especially mashed potatoes. I always toss in a little lemon zest, a little rosemary, and instead of heavy cream I use both mayo and milk to get the consistency I like (sounds weird, but the mayo adds a nice tang!).
These sound great! I make my potatoes using a very similar recipe, but instead of sour cream (my husband doesn’t like it), I use a bit of a block of cream cheese (1/4-1/8, maybe). Delicious!
When it comes to mashed potatoes, I am a traditionalist. Milk (or cream), butter, salt, and pepper makes for the perfect mashed potatoes, in my mind. That being said, roasted garlic is so subtle and sweet in its flavor that I think it would pass the mashed potato test in my house. Great, simple recipe.
@Tina-Great tip on roasting several heads, mashing, flattening and freezing.Thanks.
I looove roasted garlic but when I have made this dish in the past and just thrown the roasted garlic cloves in with the potatoes before mashing them, I find that I can’t get the garlic flavor to really disseminate throughout the entire dish; we just find slightly mashed chunks of garlic here and there. I’ve tried doubling the garlic and mashing long enough to approach gummy and it still doesn’t seem to fix the problem. I was thinking about pureeing the garlic next time before adding to the potatoes but that’s just more work and more dirty dishes so I haven’t tried it yet. Any other suggestions?
I love mashed potatoes. My favourite way of eating them (made with or without garlic), is to scoop it into a bowl and mix in an anchovy (or two). Let the heat from the mash melt the anchovies….yum! It adds a nice deep savoury flavour to the mash.
In order to make these anytime, without taking the extra time to roast the garlic, I purchase several heads of garlic at a time and roast them. I squeeze the bulbs into a bowl, mash them and then freeze them in a resealable bag, fattening the garlic into a thin layer. It’s very easy to break off a piece when I need roasted garlic for a recipe. I’ve tried just boiling the garlic with the potatoes, but really, the roasted garlic tastes so much better.
Brilliant idea, thank you! ~Elise
This exactly how I make my garlic mashed as well. I relate to your use of only 1/3 cup of cream or just enough to add moisture. Too many people add too much milk or cream or sour cream and you can’t taste the potato! This allows them to be mashed until creamy but not get too soft. A plain mashed potato made this way holds up much better for gravy.
Roasted garlic sounds delicious. Most times I don’t take the extra step. I just toss a couple of peeled cloves in the pot with the potatoes. Cooking the garlic along with the potatoes softens and sweetens the flavor and is 1, 2, 3, quick and easy.
However, I do so love the flavor of roasted garlic and think it’s a flavor worthy of the extra step.
And you’re right. Yukon golds make THE BEST mashed potatoes.
While I love the idea of roasting the garlic, by the time I’ve prepped the potatoes, it’s just too much extra work for this mama bear. I agree with Adrian- just toss a few cloves with the potatoes and boil- They mash up with the potatoes and give you that same yummy bonus!
You can skip the garlic roasting. Peel the garlic (1 clove for every 2 potatoes) and cook it along with the quartered potatoes. They might take longer to cook, but won’t be water logged. A sprig of fresh rosemary is a delicious addition to the cooking liquid. When potatoes are tender, remove the rosemary, drain well & mash the whole thing together. Use buttermilk in place of the cream. Season with salt & pepper.
The nutty-sweet flavor is indescribable — you may never want plain mashed potatoes again. Try using instead of regular mashed in a shepherd’s pie made with ground lamb.
Try a few drops of lemon in it as well.This is a traditional Greek dish and goes great with fish
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