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To make the best roasted garlic mashed potatoes, you need these simple ingredients: - 2 pounds Yukon Gold potatoes - 1 head of garlic - 1/2 cup unsalted butter - 1 cup whole milk (or heavy cream) - Salt and pepper to taste - Fresh chives for garnish - Olive oil for drizzling Yukon Gold potatoes are the star here. They have a creamy texture that makes for smooth mashed potatoes. The head of garlic adds a rich flavor. Roasting it brings out its sweetness, making it a key player in this dish. Butter adds a silky richness. You can use whole milk or heavy cream, based on how rich you want your potatoes. Salt and pepper will enhance all the flavors. Fresh chives bring a pop of color and a mild onion taste. Finally, a drizzle of olive oil adds a nice finish. Gather these ingredients before you start cooking. This will make the process smooth and fun. Each ingredient plays an important role in creating creamy comfort in every bite. - Preheat your oven to 400°F (200°C). This step gets the garlic ready for roasting. - Slice the top off the head of garlic. This reveals the soft cloves. Drizzle with olive oil and wrap in aluminum foil. Roast it in the oven for 30-35 minutes. The garlic will smell wonderful. - While the garlic roasts, peel and cube 2 pounds of Yukon Gold potatoes. This kind of potato gives a creamy texture. - Fill a large pot with salted water and bring it to a boil. - Once boiling, add the cubed potatoes. Cook them for about 15-20 minutes. You want them tender enough to mash easily. - Drain the potatoes well and return them to the pot. This keeps the mash warm. - Squeeze the roasted garlic cloves into the pot with the potatoes. Add 1/2 cup of softened butter and 1 cup of whole milk (or cream for a richer taste). - Use a potato masher to mash everything together. Keep mashing until you reach your desired creaminess. - Season the mashed potatoes with salt and pepper to taste. This brings out the flavors. - Transfer the creamy potatoes to a serving bowl. - Garnish with fresh chopped chives and a drizzle of olive oil. This adds a nice touch to your dish. - Use room temperature butter: Soft butter blends better. It melts quickly and mixes well. - Adjust milk for desired consistency: Start with a cup of milk. Add more if you like it creamier. - Tips for perfect roasting: Cut the top off the garlic head. This helps the cloves roast evenly. Drizzle with olive oil for extra flavor. Wrap it in foil to trap steam. - How to avoid burnt garlic: Roast at 400°F (200°C). Keeping an eye on it helps too. If it gets too dark, lower the heat. - Best tools for mashing: A potato masher is ideal. For ultra-smooth potatoes, use a ricer. - Recommended pots and pans: Use a large pot for boiling. A heavy-bottomed pan helps cook evenly. {{image_2}} You can change the taste of your roasted garlic mashed potatoes in fun ways. - Add herbs: Rosemary and thyme work well. They bring a lovely aroma. - Cheese options: Try adding Parmesan or cream cheese for a rich twist. These small changes can make a big difference in flavor. Each herb or cheese adds its own charm. If you have dietary needs, you can still enjoy this dish easily. - Vegan alternatives: Use plant-based butter and almond or oat milk. They work great and keep the creamy texture. - Gluten-free options: This recipe is naturally gluten-free. Just ensure your butter and milk are gluten-free as well. These swaps let everyone enjoy this comfort dish without worry. Roasted garlic mashed potatoes can pair well with many meals. - Pairing ideas: Serve them with meats like roasted chicken or beef. They also go well with vegetarian dishes like grilled vegetables. - Side dish ideas: Consider a fresh salad or sautéed greens to balance the meal. These suggestions will make your dinner feel special and complete. To store leftover roasted garlic mashed potatoes, let them cool first. Place them in an airtight container. You can keep them in the fridge. They should last about three to five days. When reheating mashed potatoes, use gentle heat. The best methods are the stove or microwave. If using the microwave, heat in short bursts. Stir often to keep them smooth. Add a splash of milk or cream to help with texture. This keeps them creamy. To freeze mashed potatoes, first cool them completely. Scoop them into freezer-safe bags. Flatten the bags to save space. They can last up to two months in the freezer. To reheat, thaw overnight in the fridge. Then warm on the stove or microwave. Add a little milk or butter to restore creaminess. Yukon Gold potatoes are my favorite for mashed potatoes. They have a creamy texture and a rich flavor. Russet potatoes are also good. They make light and fluffy mash but can be a bit drier. Yukon Gold potatoes balance creaminess and flavor well. Yes, you can prepare them in advance! Cook the potatoes and mash them. Store in the fridge for up to two days. Reheat gently on the stove or in the microwave. Add a splash of milk to keep them creamy. If your mashed potatoes are too runny, add more potatoes. You can also mix in instant potato flakes. Both options help absorb the extra liquid. For thicker mashed potatoes, use less milk next time. Aim for a perfect, creamy texture! In this article, we explored how to make the best roasted garlic mashed potatoes. We covered the key ingredients, step-by-step instructions, and tips for achieving creamy perfection. You learned about flavor variations, dietary substitutes, and how to store and reheat leftovers. Remember, mastering mashed potatoes is about using the right techniques and ingredients. Experiment with flavors and enjoy your delicious creations. Now you are ready to impress at your next meal!

Roasted Garlic Mashed Potatoes

Elevate your side dish game with these Heavenly Roasted Garlic Mashed Potatoes! This creamy, buttery delight is made with Yukon Gold potatoes and infused with the richness of roasted garlic for an irresistible flavor. Perfect for any occasion, these mashed potatoes are easier to make than you think. Click through to explore the full recipe and unleash a comforting dish that will wow your family and friends!
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Ingredients
  

2 pounds Yukon Gold potatoes, peeled and cubed

1 head of garlic

1/2 cup unsalted butter, softened

1 cup whole milk (or heavy cream for richer flavor)

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Olive oil (for drizzling)

Instructions
 

Preheat your oven to 400°F (200°C).

    Slice the top off the head of garlic to expose the cloves, drizzle with a little olive oil, and wrap in aluminum foil. Roast in the oven for about 30-35 minutes until cloves are soft and fragrant.

      While the garlic is roasting, bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes.

        Once the potatoes are done, drain them well and return to the pot.

          Squeeze the roasted garlic cloves out of their skins into the pot with the potatoes. Add the softened butter and pour in the milk (or cream).

            Using a potato masher, mash everything together until creamy and smooth. Adjust the creaminess by adding more milk if needed.

              Season the mashed potatoes with salt and pepper to taste.

                Transfer to a serving bowl and garnish with chopped chives and a little drizzle of olive oil on top for an extra touch.

                  Prep Time, Total Time, Servings: 15 min | 1 hour | 6 servings