Garlic Mashed Potatoes
Made with olive oil and roasted garlic, these creamy homemade mashed potatoes are one of our favorite side dishes.
Ingredients
Roasted Garlic
- 1 Garlic bulb whole
- Extra virgin olive oil
- Sea salt
Mashed Potatoes
- 2 lbs Yukon gold potatoes peeled
- 2 tsp Sea salt
- ⅓ c Extra virgin olive oil
- Freshly ground black pepper
- Butter optional
- Chopped chives optional for sprinkling
Instructions
Roasting Garlic
- Preheat the oven to 350°F.
- Trim the top ¼ inch off the top of the garlic bulb.
- Place cut-side up on a piece of foil, drizzle with olive oil and sprinkle with salt.
- Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender.
- Remove from the oven and let cool slightly. Use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.
Mashed Potatoes
- Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch.
- Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
- Use a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper.
- Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, and chives, if desired.
Notes
The roasted garlic can be made up to 3 days in advance and stored in the fridge until ready to use.
Tried this recipe?Let us know how it was!