Classic Roasted Garlic & Herb Mashed Potatoes
A comforting side dish featuring creamy mashed Yukon Gold or Russet potatoes infused with sweet roasted garlic and aromatic fresh herbs, finished with butter and warm milk.
Equipment
- Oven
- Aluminum Foil
- Large Pot
- Colander
- Small Saucepan
- Potato Masher or Ricer
- Mixing Bowl
Ingredients
Main Ingredients
- 2 lbs Yukon Gold or Russet Potatoes peeled and quartered
- 1 head Fresh Garlic
- 2 tbsp Olive Oil
- 4 tbsp Unsalted Butter
- 1/2 cup Whole Milk or Heavy Cream
- 2 tbsp Fresh Herbs (e.g., Rosemary, Thyme, Parsley) finely chopped
- 1 tsp Salt or to taste
- 1/2 tsp Freshly Ground Black Pepper or to taste
Instructions
Main Instructions
- Preheat oven to 400°F (200°C), slice the top off the garlic head, drizzle with 1 tbsp olive oil, and wrap in foil. Roast for 30-40 minutes until soft, then cool slightly and squeeze out the pulp.
- Place peeled, quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes until fork-tender, then drain thoroughly.
- In a small saucepan, combine milk/cream, butter, remaining 1 tbsp olive oil, and chopped fresh herbs. Gently heat on low until butter melts and mixture is warm, then remove from heat to infuse flavors.
- Return the drained, hot potatoes to the pot and add the roasted garlic cloves. Mash the potatoes and garlic using a masher or ricer.
- Gradually add the warm infused milk/cream mixture while continuing to mash until your desired creamy consistency is achieved, being careful not to over-mash.
- Season generously with salt and pepper, stir well, and taste to adjust seasonings as needed. Serve immediately, optionally garnished with extra fresh herbs.
Notes
To prevent gummy potatoes, avoid over-mashing. Adjust salt and pepper to your preference. For extra richness, use heavy cream instead of milk.