Insanely Delicious Garlic Mashed Potatoes

There are mashed potatoes recipes and then there are amazing mashed potatoes recipes. This one is one of the latter, and we have to give all of the credit to the roasted garlic that mashed right into the potatoes. The melty, savory garlic gives your mashed potatoes that extra oomph that add an incredible twist to a classic favorite dish.

We have some advice that if you choose to, you can skip, but these small changes will add up to some big differences that will make your mashed potatoes truly unforgettable.

Roast the Garlic

Don’t skip this! Just toss an entire head of garlic, skin and all, into an oven after dousing it with some olive oil. Let it sit for 45 minutes and watch the garlic turn into incredibly delicious, spreadable goodness.

Use A Waxy Potato

There are two types of potatoes: starchy and waxy. For mashed potatoes, go for a waxy potato like thing skinned Red Bliss potatoes. These stay light and creamy and are perfect for mashing up. Yukon Gold also work great here.

Cook Under Very Tender

You should cook the potatoes until they are very tender and avoid leaving them al dente. That will translate to lumpy potatoes. If you like that, then then as Tabitha Brown says, that’s your business. If you want silky smooth mashed potatoes, make sure your potatoes are really thoroughly cooked.

Warm Butter & Heavy Cream

Once those potatoes are cooked you want to mash them up immediately. You don’t want them to be cooled down at all. Make sure you mix in warm butter and cream – not cold.

Don’t Skip Salt

Even though the roasted garlic provides plenty of flavor, make sure you don’t skip out on salt because the potatoes really do benefit from some salting.

What You Need

1 head garlic, top sliced off

olive oil for drizzling

4 lb. waxy potatoes, peeled and chopped

kosher salt

1.5 sticks butter, melted

1 cup heavy cream, warm

2 tbsp. balsamic vinegar, optional

1 tbsp. chopped fresh parsley

What To Do

Preheat the oven to 400 degrees Fahrenheit. Drizzle some olive oil on the top of the garlic and wrap it in foil. Bake until the garlic is soft and golden for 45 minutes. Set aside.

Add the potatoes into a large pot and cover with a few inches of water. Season it with salt, cover, and bring to a boil. Check the potatoes after 30 minutes and see if they’re soft. If not, cook until they are completely tender. Drain the potatoes.

Place the potatoes in a large bowl and mash the potatoes and slowly add in the warmed melted butter, cream, and garlic. If you want, you can add in some balsamic vinegar and season with salt and parsley.