Roast Garlic Mashed Potatoes – Creamy, fluffy and Flavor-packed, super easy to make and full of savory, delicious roasted garlic flavor! A perfect side dish for any protein meal and a must have side dish for the holidays.
I know I’ve got to pair something for those delicious Smothered Pork Chops that I posted two days ago. And the first thing that came to mind was a good ol’ creamy mashed potatoes.
I was excited to do my stuff in the kitchen while thinking the pork chops and potatoes combo.
But I’ve made a twist to our family’s usual mashed potatoes. Let’s be honest, we all need that food surprises every now and then to make our dining experience memorable. Agree?
All thanks to those garlic sitting pretty on my counter top. This Roasted Garlic Mashed Potatoes is usually the ones you eat at fancy restaurants that always make us wonder what the heck did they do to those potatoes.
Every spoonful of this is a taste bud explosion. The secret is to roast the garlic with the whole head exposed, drizzled with a bit of an oil for the garlic flavor to come through BUT not that heavy garlicky breath stuff.
Once it turns soft, fragrant and golden, you can let it cool down before squeezing the whole head out of its skin. The roasted cloves will come out just like squeezing a toothpaste.
If you’re unsure on how many garlic head you need for your potatoes, you can start with one garlic head and work your way up. Give it a taste while you mix it thoroughly and see if it reaches to your desired taste. Then adjust the seasoning to your preference.
Remember, NEVER to undersalt the potatoes. It needs more than a pinch of salt, friends. To give it a pretty texture, mix the warm milk a little at a time until the mashed potatoes are fluffy.
Now go grab those pork chops and pair it with this creamy garlicky mashed potatoes. And don’t forget to share. This would totally be perfect for those holiday meat. 😉
Enjoy your meal!
Tips and Notes:
- Russet potatoes are great all around tater, but you may sub it with Yukon potatoes as they yield a nice buttery flavor.
- Do not over whip or beat the potatoes, when you over whip starch gets released. When too much starch gets released, the potatoes are become gluey, and unappetizing.
- Never skip roasting the garlic since it brings out the garlic flavor when added to the mashed potatoes.
- Do a fork test to check if the potatoes are thoroughly cooked. The fork should easily slide into the potatoes with no resistance and the potatoes should not fall apart. If it has resistance, that means you’ll have some potato lumps while mashing it.
- If you use salted butter, you have to cut back a pinch of salt during the mashing step.
- You may top it as well with bacon bits.
The key to fluffy mashed potatoes is using a potato ricer. It creates the right texture by breaking the potatoes into small , flaky tiny, pieces. Which makes it light and fluffy. You do not want gluey mash potatoes . If you do not have a potato ricer then a stand mixer with a wire whip.
- You may use low fat sour cream and less butter .
- 2 medium or 1 large garlic head
- 1-2 sprig of thyme
- 1-2 teaspoon salt
- 2 -2 1/2 pounds (0.907grams- 1.1kgram) russet potatoes
- ¾ – 1 cup (180-240mL) or more warm milk
- ⅓ cup (60grams) sour cream (room temperature)
- 3- 4 ounce (85- 113grams) Soft butter
- Salt and freshly ground black pepper or white pepper to taste
- Chopped Parsley for garnishing
Cut the top ¼” to ½” off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed.
Place the head of garlic on foil paper together with the thyme. Drizzle the top of the garlic with a bit of oil, about 1 teaspoon. Wrap it up and place it in the oven to roast for about 30 minutes or more. It should be soft, fragrant, and golden. Let the garlic cool, then squeeze individual cloves out of the skin.
Peel the potatoes, removing any spoiled spots, such as bruising and discoloration.
Cut into big even sized chunks. Place potatoes in water as you peel to prevent discoloration.
Wash the potatoes and rinse until water runs clear. Place the potatoes in a large pot with about 1 -2 teaspoons of salt and enough water to cover the potatoes.
Bring to a boil. Cook until potatoes are fork tender. Be sure to drain the potatoes after cooking . Then gently reheat the drained potatoes on the stovetop to remove moisture from the potatoes .
Transfer potatoes to a stand mixer attached with a whip paddle. Then, add butter, sour cream, garlic, and black pepper. Start mixing while adding warm milk as you go until the mashed potatoes are whipped and fluffy. You may add more milk if desired .
If using a potato ricer, press potatoes and garlic into large bowl. Add, butter, sour cream , milk ; stir to blend. Season to taste with salt and pepper
Adjust salt and pepper. Garnish with parsley. Serve warm.