Garlic Mashed Potatoes Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Trim the top 1/4 inch off each garlic head to expose the cloves. Place the garlic heads on a small piece of foil, drizzle with 2 tbs olive oil, sprinkle 1 tsp kosher salt over them, then wrap the foil tightly. Roast on a baking sheet for 35-40 minutes until cloves are soft and golden. Remove from oven and let cool slightly.

Prepare and boil potatoes

While garlic roasts, peel (optional) and cut potatoes into roughly 1½-inch chunks so pieces are uniform. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbs salt to the water. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and easily pierced with a fork, about 12-18 minutes depending on size.

Reserve 1/2 cup of the hot cooking liquid before draining. Drain the potatoes thoroughly in a colander and return them to the still-warm pot off the heat for 1 minute to evaporate excess moisture.

Squeeze the roasted garlic cloves out of their skins into a small bowl and mash to a smooth paste with the back of a spoon or fork.

Warm the dairy

In a small saucepan or microwave-safe bowl, combine 3 tbs heavy cream and 2 tbs unsalted butter. Warm gently until butter melts and the mixture is hot but not boiling (about 1-2 minutes). Stir in 1 tbs extra virgin olive oil. Keep warm.

If you prefer a silkier texture, pass the warm cream mixture through a fine sieve with the mashed roasted garlic to remove any fibrous bits, then return to warm liquid.

Mash and combine

Using a potato ricer, food mill, or masher, process the hot potatoes back into the warm pot in small batches. Immediately add the warm cream-butter-olive oil mixture and the roasted garlic paste. Fold gently with a spatula or use the masher until smooth and combined. Add up to 1/2 cup reserved cooking liquid gradually if needed to reach desired consistency.

Adjust seasoning

Taste and season with additional kosher salt as needed (start with 1/4 tsp increments) and add 1 tsp freshly ground black pepper. Stir in optional 2 tbs chopped chives or parsley for brightness.

Finish and serve

Transfer mashed potatoes to a warmed serving bowl. Drizzle with an extra 1 tsp extra virgin olive oil or a small pat of butter if desired and sprinkle a few chopped chives on top. Serve immediately.