Mashed Potatoes with Roasted Garlic Recipe

Mashed Potatoes with Roasted Garlic Recipe
Mashed Potatoes with Roasted Garlic are creamy and flavorful, with a smooth finish and rich texture. It’s an smooth-to-make side dish to accompany any predominant path and a outstanding side for a unique occasion or holiday. Made with easy components determined in any pantry!

Mashed Potatoes with Roasted Garlic Recipe

Mashed Potatoes with Roasted Garlic Recipe : Ingredients

Roasted garlic

  • 2 heads garlic
  • 1 tablespoon olive oil for roasting
  • 3 tablespoons olive oil for serving
  1. Preheat oven to four hundred F.
  2. Slice off the pinnacle part of the garlic heads and scrape out loose leaves.
  3. Place garlic heads on a bit of foil, sprinkle the uncovered garlic cloves with olive oil. Wrap with foil.
  4. Roast for about forty five mins within the preheated oven at 400 F.
  5. Once the garlic is cool, squeeze out the garlic cloves.
  6. Pour 3 tablespoons of olive oil into a small bowl and add squeezed-out garlic cloves to the bowl with olive oil.

Mashed Potatoes with Roasted Garlic

Mashed potatoes

three kilos Russet potatoes or use Golden Yukon (peeled and quartered)
1.5 cups heavy cream
1 cup Parmesan cheese shredded
4 tablespoons butter salted
¼ teaspoon salt
3 tablespoons fresh thyme
black pepper freshly floor

  1. While the garlic is roasted inside the oven, put together the mashed potatoes. Peel the potatoes and slice them into quarters.
  2. Add peeled and sliced potatoes to a massive pan with cold water (water have to sit 1 or 2 inches above the potatoes). Bring to boil. Boil on high or medium-high warmth for about 15 or 20 minutes. The potatoes are executed while you may easily pierce them with a fork. Do now not overboil.
  3. Drain all water simply properly. That’s important.
  4. Add potatoes to a massive bowl and mash them with your favorite mashing device.
  5. In the identical (now empty) pan that you simply used to boil the potatoes, add heavy cream. Add back the mashed potatoes from the bowl – the potatoes need to still be hot. Add shredded Parmesan cheese and butter. Add salt.
  6. Mix the entirety well on low-medium warmness for about five mins, stirring often, until the cheese is absorbed and also you reach your favored consistency. Season with extra salt, if desired.


  1. Serve potatoes warm or warm. Swirl olive oil (from the bowl with roasted garlic) or melted salted butter into the potatoes. Top with squeezed-out roasted garlic cloves.
  2. Top with sparkling thyme and freshly ground black pepper. Season with more salt on top if desired.

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