Garlic Mashed Potatoes
My roasted garlic mashed potatoes 🧄🥔 are my most requested side dish during the holidays. They’re easy to make and so delicious with just four main ingredients–potatoes, garlic, creamy cheese, and butter. Guests always go back for seconds! Plus, I have a dairy-free mashed potato recipe for anyone who needs it.
Servings: 6
Equipment
- Potato ricer or fine mesh strainer
Ingredients
- 1 head of garlic small to medium
- Olive oil
- Salt & pepper to taste
- 4 pounds potatoes Yukon Gold or russet potatoes
- 6 tablespoons salted butter
- ½ cup creamy cheese I use 1 round of Garlic & Fine Herbs Boursin
- Parsley and dill finely chopped (optional)
Instructions
- Preheat the oven to 400℉.
- Roast Garlic: Place garlic in foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap the foil over the garlic, and roast in the oven for 30 minutes until soft.
- Boil Potatoes: Make a cut in each potato with a knife around the potatoes–Don’t cut all the way through the potatoes. Place potatoes in a pot of cold, salted water and bring to a boil. Cook for about 20 minutes, depending on their size, until soft. Check the potatoes by inserting a fork or knife into the center. When it can be easily inserted, they’re ready.
- Peel Potatoes: Drain the potatoes and place them in an ice bath for 30 seconds to cool. Remove them from the ice water and pull the skins off.
- Mash Potatoes: Use a potato ricer to mash them. Or, place them in a fine mesh strainer set over a mixing bowl and mash them through the strainer.
- Add Other Ingredients: Add butter, Boursin, roasted garlic, and chopped parsley and dill (if using) to the potatoes. Stir until combined. Taste and season with salt and pepper if needed.
- How to Serve: Serve immediately while warm or refrigerate them for the next day in a casserole dish covered tightly with plastic wrap. (Press the plastic wrap down on the potatoes so there is no air.) Refrigerate.
- How to Reheat: Preheat the oven to 350℉. Cover the dish with foil and bake for about 20 minutes until heated through.
Notes
- Dairy-free Mashed Potatoes: Follow the directions above, but substitute Boursin and butter for the following ingredients:
- 1 cup unflavored, unsweetened plant-based milk (Oat milk works best.)
- ¼ cup vegan butter (I like oat butter from Miyoko’s Creamery.)
- Watch my potato peeling hack video to save time peeling potatoes.
Nutrition
Calories: 2234kcal | Carbohydrates: 319g | Protein: 51g | Fat: 89g | Saturated Fat: 55g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 237mg | Sodium: 1019mg | Potassium: 7714mg | Fiber: 40g | Sugar: 14g | Vitamin A: 2702IU | Vitamin C: 358mg | Calcium: 643mg | Iron: 14mg
