Roasted Garlic Mashed Potatoes
I grew up with mashed potatoes as the default side but the roasted garlic takes them to another level - it's sweet, mellow, and way more interesting than regular garlic powder. The whole thing takes about an hour but most of that is just waiting for the garlic to roast.
Ingredients
Ingredients (~8-10 servings)
- 3 heads garlic
- 1/4 cup olive oil divided
- 4 1/2 lbs Russet potatoes peeled and quartered
- 2 1/4 cups heavy cream
- 1 1/2 cups Parmesan cheese shredded
- 6 Tbsp salted butter
- 1/2 tsp salt
- 1/4 cup fresh thyme
- Black pepper freshly ground
Instructions
- Preheat oven to 400F.
- Cut tops off garlic heads, drizzle with 1 Tbsp olive oil, wrap in foil, and roast 45 minutes until soft.
- Boil peeled potato quarters in cold water 15-20 minutes until fork-tender.
- Drain potatoes thoroughly.
- Mash potatoes in large bowl.
- Warm heavy cream in pot, add potatoes, Parmesan, butter, and salt.
- Stir over low-medium heat 5 minutes until cheese melts.
- Squeeze roasted garlic cloves into remaining olive oil.
- Spoon potatoes into serving bowls.
- Drizzle with garlic-infused oil.
- Top with roasted garlic cloves, fresh thyme, and black pepper.
Notes
Roasted garlic cloves can be spread directly into potatoes for extra flavor.
Did you make this recipe?Let me know how you liked it below!