Roasted Garlic Mashed Potatoes Recipe

Roast the garlic

Preheat the oven to 400°F (200°C). Slice the top 1/4 off each garlic bulb to expose the cloves. Place bulbs on a sheet of foil or in a small baking dish, drizzle each with 1 tbs olive oil (reserve remaining), season lightly with a pinch of salt, wrap in foil (if using) or cover the dish, and roast for 35–40 minutes until cloves are soft, lightly caramelized, and squeezable. Remove from oven and let cool until safe to handle.

Cook the potatoes

While garlic roasts, place peeled and chunked potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tbs kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes depending on chunk size. Drain potatoes thoroughly in a colander and return to the warm pot off heat for 1–2 minutes to allow excess moisture to steam off.

Once garlic has cooled enough to handle, squeeze roasted garlic cloves from their skins into a small bowl and mash to a paste with the back of a spoon. Reserve.

Prepare dairy

While potatoes drain, warm the milk in a small saucepan or microwave until steaming but not boiling (about 20–30 seconds in microwave or low heat on stovetop). Cut the 6 tbs of butter into pieces so it melts quickly when mixed into hot potatoes.

Mash and combine

Using a potato ricer or masher, rice/mash the drained potatoes back into the pot until mostly smooth with small lumps if desired. Immediately add the butter pieces and the roasted garlic paste. Stir gently to combine so butter melts into the hot potatoes. Pour in warmed milk a little at a time, stirring after each addition until you reach a creamy consistency (you may not need the full cup). Fold in sour cream (if using). Taste and season with the 1.5 tsp salt and 1 tsp freshly ground black pepper, adjusting to preference.

If you prefer silkier potatoes, use an electric hand mixer on low speed for 10–20 seconds after mashing, being careful not to overmix (overmixing can make potatoes gluey).

Transfer mashed potatoes to a serving bowl. Drizzle with the extra melted butter, sprinkle chopped chives and grated Parmesan if using. Serve hot.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or cream over low heat, stirring until smooth.