Roasted Garlic Mashed Potatoes
Creamy, decadent, and flavor-packed, these garlic mashed potatoes will have everyone going back for seconds! They are seriously the best!
Servings: 5 servings
Ingredients
- 3 pounds yellow or Yukon Gold potatoes peeled and cut into large chunks
- 1 cup sour cream
- 1 cup heavy cream
- 3 tablespoons butter
- 10 large garlic cloves roughly about a head of garlic, unpeeled
- 1 teaspoon extra virgin olive oil
- Handful of chives snipped
- Salt & pepper to taste
Instructions
- Boil peeled potato chunks in a large pot for 20-25 minutes until soft when poked with a fork.
- While potatoes are boiling, place unpeeled garlic cloves in a skillet over medium-high heat. Let them toast in the skillet for 7 minutes. Flip them so the other sides toast for an additional 7 minutes. The garlic skins should be charred, and the insides should be relatively soft.
- Let cloves cool, and then peel them! Add a dash of olive oil and mashed them with a fork.
- Drain potatoes when soft and mash them with a potato masher to desired consistency (I like them quite smooth!). Add butter, sour cream, and heavy cream. Mix until combined.
- Add mashed garlic cloves, snipped chives, and a generous amount of salt and pepper. Mix again until combined.
- Mashed potatoes are best served right away, but you can keep them in the pot (covered) on low heat until the rest of your dinner is ready! Stir occasionally.
Video
Notes
- Keep leftovers in the fridge, covered, for 4-5 days. Microwave or heat on the stove gently, until warm.
Nutrition
Serving: 1serving | Calories: 539kcal | Carbohydrates: 53g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 98mg | Potassium: 1275mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1202IU | Vitamin C: 56mg | Calcium: 123mg | Iron: 2mg