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Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes combine Yukon gold potatoes with soft, lightly golden roasted garlic for a savory, mostly smooth side dish. The garlic roasts in a 9x13-inch baking dish before being mashed with warm butter and milk.
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Prep Time 15 minutes
Cook Time 1 hour 13 minutes
Total Time 1 hour 28 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 garlic head
  • 1 tsp olive oil
  • 3 lb Yukon gold potatoes peeled and cut into 1 1/2-inch pieces
  • 8 cup cold water plus more as needed to cover the potatoes by 1 inch
  • 1.5 tsp kosher salt divided
  • 6 tbsp unsalted butter
  • 0.5 cup whole milk
  • 0.25 tsp ground black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 5-quart pot
  • 1 1-quart saucepan

Method
 

  1. Heat the oven to 400°F.
  2. Slice 1/4 inch off the top of the garlic head to expose the cloves.
  3. Set the garlic on a piece of foil, drizzle with the olive oil, and wrap loosely.
  4. Set the wrapped garlic in a 9x13-inch baking dish and roast for 40–50 minutes, until the cloves are very soft and lightly golden.
  5. Cool the roasted garlic until easy to handle.
  6. Put the potatoes, 8 cups cold water, and 1 teaspoon of the salt in a 5-quart pot, adding more water as needed to cover the potatoes by 1 inch.
  7. Bring the potatoes to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
  8. Drain the potatoes and return them to the pot.
  9. Let the potatoes steam-dry for 1 minute.
  10. Warm the butter and milk in a 1-quart saucepan over low heat for 2–3 minutes, until the butter melts and the milk is steaming but not boiling.
  11. Squeeze the roasted garlic cloves into the potatoes.
  12. Add the warm milk mixture, remaining 1/2 teaspoon salt, and pepper, then mash until mostly smooth.

Notes

For the smoothest texture, mash while the potatoes are hot and add the warm milk mixture. Refrigerate leftovers for 3–4 days; freezer storage is suitable. For a dairy-free version, use plant-based butter and unsweetened plant milk.