Mashed Potatoes with Roasted Garlic
These Mashed Potatoes with Roasted Garlic are creamy, buttery, and elevated with sweet, caramelized roasted garlic. Finished with Parmesan cheese, heavy cream, and a drizzle of olive oil, they’re the perfect side dish for holidays, special occasions, or any meal that deserves a comforting upgrade.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Side Dish, Holiday Recipes
- Method: Boiling, Roasting, Mashing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Roasted Garlic:
- 1 head of garlic
- Olive oil, for drizzling
- For the Mashed Potatoes:
- 2 pounds russet or Yukon Gold potatoes, peeled and quartered
- Salt, to taste
- ½ cup heavy cream
- ½ cup shredded Parmesan cheese
- Olive oil or melted butter, for drizzling
- Freshly ground black pepper, to taste
- Fresh thyme (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Slice the top off the garlic head to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
- Cool slightly, then squeeze cloves out of skins.
- Place peeled and quartered potatoes in a pot of cold water (water should cover potatoes by 1–2 inches).
- Bring to a boil and cook 15–20 minutes until fork-tender. Drain thoroughly.
- Mash hot potatoes until smooth. Stir in heavy cream, Parmesan cheese, and roasted garlic cloves.
- Season with salt and pepper to taste.
- Transfer to a serving dish, swirl the top, drizzle with olive oil or melted butter, and garnish with thyme and extra roasted garlic.
Notes
- Variations: Mix in cream cheese for extra richness, swap Parmesan for sharp cheddar, or add chopped chives.
- Storage: Refrigerate up to 5 days or freeze for up to 3 months. Reheat in microwave or oven with a splash of cream.
- Make Ahead: Roast garlic 1–2 days in advance and store chilled until ready to use.
Find it online: https://cookedbymaya.com/mashed-potatoes-with-roasted-garlic/
