Roasted Garlic Mashed Potatoes

Bring rich, savory flavor to your table with these roasted garlic mashed potatoes! Roast the garlic the day before or use the one that you stuffed the turkey cavity on Thanksgiving. Choose Yukon Gold or Russet potatoes for the perfect creamy base, and add a touch of sharp cheese and sour cream to make this side dish unforgettable.

Course Main Course, Side Dish

Cuisine American

Keyword mashed potaotes, roasted garlic mashed potatoes, roasted garlic mashed potatoes with sour cream and cheese

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 415

Author Mary Thatcher

Equipment

Ingredients

1 head garlic
1 tsp olive oil (drizzle on the garlic before roasting)
3 lb potatoes (Russtet, Idaho, or Yukon)
½ cup butter (1 stick)
½ cup hard cheese (such as parmesan or pecurino)
1½ cup milk
¼ cup sour cream (optional)
1 tsp salt
1 tsp ground black pepper
2 tbsp chives (chopped)

Instructions

Roast the garlic: Preheat the oven at 400 ℉. Slice the top off each garlic head or cut it in half. Drizzle with olive oil, wrap in foil, and bake for about 50 minutes, or until very soft.
Wash and scrub the potatoes well before peeling and cutting them.
Bring a pot of water to a boil and cook the potatoes over medium heat for about 25 minutes, or until they’re fork-tender.
Drain the water, then mash the hot potatoes and roasted garlic together in the same pot.
Stir in the butter and cheese while the potatoes are still hot. Alternatively, you can melt the butter before adding it.
Mix in the milk, sour cream, ground pepper, and salt. Top with fresh herbs like chives or thyme.
Enjoy on its own or with gravy!

Notes

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Nutrition