Roasted Garlic Mashed Potatoes – Simply Scratch

Roasted Garlic Mashed Potatoes are simple yet packed with lots of flavor. Roasted garlic cloves are mashed with tender redskin potatoes, butter and half & half for an incredible side to just about anything. This recipe yields 6 servings.

Meet my family’s favorite mashed potato recipe.

I make these all the time because these flavorful mashed potatoes will go with just about anything. In this recipe, roasted garlic is mashed with redskin potatoes, butter and half & half and seasoned with salt and lots of freshly ground black pepper.

I serve them with a little (okay, a lot) of butter drizzled over top and sprinkled with snipped fresh chives.

To Make These Roasted Garlic Mashed Potatoes You Will Need:

• head of garlic – Try to find large head of garlic with firm unblemished cloves.
• olive oil – Adds flavor and aids in softening and caramelizing the garlic.
• kosher salt – Enhances flavor and aids in softening while roasting.
• redskin potatoes – The base to these mashed potatoes.
• butter – I use salted for this recipe.
• half & half – Which is essentially 1 part whole milk and 1 part heavy cream.
• sour cream – Lends creaminess and delicious tangy flavor.
• freshly ground black pepper – This will add some subtle bite and flavor.

Roast The Garlic:

Preheat your oven to 400° (or 200℃).

Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with olive oil and season with a pinch of salt.

Fold up the edges, crimping tightly to form a pouch or purse and roast in your preheated oven for 40 to 50 minutes.

Remove and let cool.

Make The Mashed Potatoes:

Meanwhile, quarter 2 pounds redskin potatoes and add to a large, heavy bottom pot. Add in a 1 teaspoon of kosher salt.

Cover with cold water, covering the potatoes by 2 inches. Cover and bring to a boil. Reduce to medium to medium high and cook until fork tender.  About 20 t0 25. minutes.

Drain the potatoes, leaving them in the pot. Then add in 1/2 cup butter, 3/4 cup half &  half, 1 teaspoon kosher salt and squeeze in the roasted garlic cloves.

WHAT IS HALF & HALF?

Half & half is commonly found in the dairy section of most American grocery stores. It is equal parts whole milk and heavy cream.

Cover and let sit on the stovetop with the burner off for 10 to 15 minutes. Then use a masher to smash the potatoes and roasted garlic in with the butter and half & half.

Mash until you’ve reached a desired consistency.

Add in 1/2 cup of sour cream and lots of freshly ground black pepper.

Stir well until combined.

Taste and season with more salt and black pepper if desired.

Transfer to a bowl and serve with melted butter on top and snipped chives.

How to Make Mashed Potatoes in Advance:

You can make this mashed potato recipe up to 2 days in advance. Simply prepare mashed potatoes as directed (excluding the toppings). Allow the mashed potatoes to cool before transferring to a container with a tight fitting lid and storing in the refrigerator.

How To Reheat Mashed Potatoes:

Transfer the cold mashed potatoes to a saucepan or dutch oven. Cover and reheat over low heat, stirring occasionally until heated through. Serve with melted butter on top and the snipped chives.

What To Serve With Roasted Garlic Mashed Potatoes:

Enjoy! And if you give this Roasted Garlic Mashed Potatoes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!