Roasted Garlic Mashed Potatoes
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 363
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 34
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 56
- Sodium
- 544
- Total: 50 min
- Active: 20 min
Ingredients
1 head garlic
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
3 pounds russet or Yukon Gold potatoes, cut into chunks
1 1/2 sticks (12 tablespoons) unsalted butter, cut into cubes, at room temperature
1 cup milk or half-and-half, warmed
Finely chopped fresh parsley, for topping
Directions
- Preheat the oven to 350 degrees F. Slice off about 1 inch of the pointed top of the garlic head, exposing the cloves. Place on a sheet of foil and drizzle with olive oil; season with salt and pepper. Tightly wrap the garlic in the foil. Place on a rimmed baking sheet and roast until soft, 35 to 40 minutes. When cool enough to handle, unwrap the garlic head and squeeze out the cloves into a small bowl. Mash thoroughly.
- During the last 15 minutes of roasting, put the potatoes in a large pot, cover with water by 1 inch and season generously with salt. Bring to a boil, then reduce to a simmer and cook until tender, 12 to 15 minutes. Drain, then return to the pot and mash.
- Stir the butter and roasted garlic into the potatoes until the butter is melted. Gradually stir in the warm milk and season with salt and pepper. Transfer to a serving bowl and top with parsley.