Garlic Mashed Potatoes Recipe

Prepare and roast

Preheat oven to 400°F (200°C). Slice the top 1/4 off the garlic head to expose the cloves. Place the head on a small piece of foil, drizzle with 1 tablespoon olive oil, rub to coat, and wrap tightly in the foil. Roast on a baking sheet 35-40 minutes until cloves are soft and caramelized. Remove from oven and let cool slightly.

Extract roasted garlic

When cool enough to handle, squeeze the roasted cloves out of their skins into a small bowl and mash them with a fork into a smooth paste. Set aside.

Prepare potatoes

While garlic roasts, peel (optional) and cut potatoes into uniform 1- to 1-1/2-inch cubes so they cook evenly. Place cut potatoes in a large pot and cover with cold water by about 1 inch.

Boil until tender

Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook 15-20 minutes until a fork pierces cubes easily. Reserve 1/2 to 1 cup of the starchy cooking water, then drain the potatoes thoroughly.

Warm dairy

While potatoes drain, warm 4 tablespoons butter and 3 tablespoons milk together in a small saucepan or microwave until butter melts and mixture is hot but not boiling (about 1-2 minutes). Warming prevents cooling the potatoes and helps absorption.

Mash potatoes

Return drained potatoes to the hot pot off the heat. Using a potato masher (for a slightly textured result) or a ricer (for very smooth potatoes), mash the potatoes to your desired consistency.

Incorporate roasted garlic and dairy

Add the mashed roasted garlic paste, warmed butter-milk mixture, and 2 tablespoons sour cream (if using) to the potatoes. Stir gently with a wooden spoon or spatula until combined and creamy. If the mash seems too thick, add reserved cooking water a tablespoon at a time until you reach desired creaminess.

Season

Taste and season with 1-1/4 teaspoons additional salt (total salt used including the 1/2 teaspoon added to boiling water should equal about 1.75 teaspoons) and 1/2 teaspoon freshly ground black pepper. Adjust to taste.

Transfer mashed potatoes to a serving bowl. Dot with an extra tablespoon of butter if desired and sprinkle chopped chives or parsley on top. Serve hot.