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This creamy roasted garlic mashed potato recipe transforms ordinary potatoes into something extraordinary with minimal effort. The sweet, mellow flavor of roasted garlic infuses every bite, creating a side dish that steals the spotlight at any dinner table.
I first made these potatoes for a holiday gathering when I wanted to impress my in laws without spending hours in the kitchen. The roasted garlic completely transformed the dish, and now it's requested at every family celebration.
Ingredients
- Garlic heads whole bulbs with their papery skin still intact provide the richest flavor
- Olive oil use a good quality extra virgin for the best roasted flavor profile
- Heavy cream creates unmatched richness and velvety texture
- Parmesan cheese adds a subtle umami depth without overpowering the garlic
- Russet or Yukon Gold potatoes choose Yukons for a naturally buttery flavor or Russets for fluffier texture
- Fresh thyme brightens the rich potatoes with herbaceous notes
- Butter always use salted for the best flavor development
How To Make Roasted Garlic Mashed Potatoes
- Roast the Garlic
- Start by preparing the garlic for roasting. Slice off the top portion of each head to expose all the cloves inside. Place them on foil, drizzle with olive oil ensuring it seeps between the cloves, and wrap them tightly. Roast in a 200°C oven for 45 minutes until they become golden and completely soft. The garlic transforms from sharp and pungent to sweet and mellow during this process.
- Prepare the Potatoes
- While the garlic roasts, peel and quarter your potatoes into even chunks to ensure uniform cooking. Always start potatoes in cold water to prevent the outsides from cooking faster than the insides. Bring them to a boil and cook until fork tender but not falling apart, about 15 to 20 minutes depending on size.
- Create the Garlic Infusion
- Once the garlic has cooled slightly, squeeze the roasted cloves from their papery skins into a small bowl. The garlic should be soft enough to easily push out. Mix with olive oil to create a flavor infusion that will be swirled into the finished potatoes for visual appeal and concentrated flavor pockets.
- Master the Mash
- Drain the potatoes thoroughly and return them to a dry bowl. Mash immediately while hot for the smoothest texture. Heat the cream separately before adding it to help maintain the potatoes temperature and prevent cooling too quickly. Fold in the Parmesan and butter with a gentle hand to incorporate without overworking.
- Finishing Touches
- Transfer your creamy mashed potatoes to a serving dish with a slight well in the center. Pour the garlic infused olive oil in a decorative swirl pattern. Sprinkle with fresh thyme leaves and a generous crack of black pepper for color contrast and flavor depth.
The roasting process completely transforms garlic from its raw pungent state into something magical with sweet caramelized notes. My grandmother taught me this technique when I was young, explaining that patience with the garlic makes all the difference in the final dish.
Make Ahead Options
These mashed potatoes can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. When ready to serve, place them in a casserole dish covered with foil and reheat in a 180°C oven for about 30 minutes. Add a splash of warm cream and stir well before serving to restore the creamy consistency. The garlic olive oil should be added fresh just before serving for the most vibrant flavor.
Perfect Pairings
These roasted garlic mashed potatoes shine alongside proteins that benefit from their creamy texture. They pair beautifully with grilled steak, roasted chicken, or slow cooked pot roast. The garlic flavor complements hearty mushroom dishes for vegetarian meals. For an elegant dinner party, serve alongside beef Wellington or herb crusted rack of lamb. The potatoes also work wonderfully with any dish that has a sauce or gravy, as the slight well in the center acts as the perfect reservoir.
Variation Ideas
Create different flavor profiles by adjusting the cheese and herbs. Try sharp cheddar and chives for a more American flavor, or blue cheese and rosemary for a sophisticated twist. For a lighter version, substitute half the potatoes with cauliflower. Roast the cauliflower first for the best flavor before boiling and mashing with the potatoes. You can also add roasted shallots along with the garlic for an even more complex flavor profile.
Recipe FAQs
- → Can I make these mashed potatoes ahead of time?
Yes! Prepare the mashed potatoes up to 2 days ahead, but hold the garlic oil drizzle until serving. Store in an airtight container in the refrigerator. Reheat in a microwave or on the stovetop with additional cream or butter to restore creaminess.
- → What's the best potato variety for this dish?
Both Russet and Yukon Gold potatoes work well. Russets produce fluffier mashed potatoes with a lighter texture, while Yukon Golds offer a naturally buttery flavor and creamier consistency. Choose based on your texture preference.
- → Can I substitute the heavy cream?
Yes, you can use whole milk, half-and-half, or even chicken broth for a lighter version, though the result won't be as rich. Plant-based alternatives like unsweetened almond or oat milk will work but will change the flavor profile.
- → How can I tell when the garlic is perfectly roasted?
Perfectly roasted garlic should be golden brown, soft, and easily squeezed from its papery skin. It should have a sweet, mellow aroma without any harsh garlic smell. If it's still firm, continue roasting in 5-minute increments.
- → What can I do with leftover roasted garlic?
Leftover roasted garlic can be spread on bread, mixed into pasta, added to salad dressings, or stirred into soups. Store it in an airtight container covered with olive oil in the refrigerator for up to one week.
- → What herbs can I substitute for thyme?
Rosemary, sage, or chives make excellent alternatives to thyme. Rosemary provides a more aromatic presence, sage offers earthiness, while chives add a mild onion flavor. You can also use a combination for more complex flavor.