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Roasted Garlic Mashed Potatoes

Photo Credit
Anna Kurzaeva/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Potatoes
Course
Side Dishes
Preparation Method
Roast
Sources
User Submitted

Roasted garlic takes these creamy mashed potatoes over the top. Everyone raves about this simple dish. You may never make regular mashed potatoes again! 

Ingredients
1 large head of garlic
1 tablespoon olive oil
salt & pepper
1 pound Yukon gold potatoes, quartered
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 stick of butter
3/4 cup heavy cream
parsley for garnish, optional

Instructions

Heat oven to 350 degrees. Cut head of garlic in half across the top, drizzle with olive oil, season to taste with salt and pepper. Wrap in aluminum foil and roast for about one hour until garlic is tender. Remove garlic by squeezing each clove. Set aside. Put potatoes in saucepan, cover with water, season with salt and pepper and boil 15 to 20 minutes until fork tender. Drain. Add salt, pepper, butter, heavy cream and roasted garlic. Use mixer until desired consistency. Garnish with parsley, if desired.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Betsy</span> Wed, 07/06/2016 - 13:44
I turn to Old Farmer's Almanic for a lot of questions. They always answer my questions and give me more. In this article I even got a recipe that I will definitely make. Thank you
<span>Debbydo</span> Wed, 04/30/2014 - 09:31
Yikes, I just throw cleaned cloves of fresh garlic in the potato water, drain water after potatoes ha ave cooked and mash away. YUM Yes, I like roasted garlic too. Sometime there isn't time....
<span>Jennysk</span> Wed, 11/18/2015 - 03:36
Another trick to great mashed potatoes -- Use 6-8 Yukon Gold, 6-8 Red, and 1-2 Russets, (leave a bit of skin on red & gold, but completely peel Russet). Put 1-2 yellow onions, (cleaned/halved), and 8-10 whole garlic cloves as Debby said. When the potatoes are done cooking, (the onion and garlic will be too), drain and mash with cream/milk/butter/'lil bit EVOO, that's been nuked 1-2 minutes. S&P to taste. Fabulous! (Yup, I cook for a crowd of 12-15 relatives).