This roasted garlic mashed potatoes recipe is full of so much flavor, no one will be able to stop shoveling in bites of this creamy puree!
- If you haven’t already, roast the garlic. You can do this day of (it takes 1 hour) or in advance and refrigerate it.
- Roughly chop the potatoes into 2-inch chunks. You can peel them if you’d like, or skip peeling if you like skin-on mashed potatoes like we do!
- Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1/2 tablespoon kosher salt. Bring to a boil.
- Once boiling, cook until tender, about 10 to 15 minutes, depending on the size of the potatoes (pierce a piece of potato with a fork to assess doneness). Drain and return the potatoes to the pot.
- Meanwhile, remove the roasted garlic from the cloves by squeezing the bottoms to pop them out. Mash the roasted garlic with your fingers. Then combine the roasted garlic, whole milk and butter in a small saucepan a cook for a few minutes on low heat until warm. Stir until garlic is incorporated and it forms a thick mixture.
- Add the milk and garlic mixture to the pot with the potatoes, along with with 1/2 teaspoon kosher salt, plenty of fresh ground pepper, and the Parmesan cheese (if using). Mash with a potato masher until the desired texture is reached. Add additional milk if necessary. Taste and add a pinch more salt if desired.
*Don’t have time to roast garlic? Here’s an alternative with fresh garlic: Mince 4 garlic cloves. Melt 4 tablespoons butter. Add the garlic and saute for 1 to 2 minutes, until fragrant but not browned. Then add this garlic to the mashed potatoes along with the milk.
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Garlic mashed potatoes, roasted garlic mashed potatoes