Why Make This Recipe
You will love this recipe. Here’s why:
- Great Taste: Roasting garlic slowly makes it sweet and soft. This makes regular mashed potatoes taste amazing.
- Good Smell: Fresh herbs like rosemary and thyme make every bite smell and taste good. It’s comforting and fancy.
- Very Creamy: These mashed potatoes are smooth and fluffy. This is because of the right amount of milk products and how you make them.
- Goes with Many Meals: These potatoes are good for holidays, weeknight dinners, or any time you want to impress people easily.
- Easy but Fancy: Even though they taste fancy, these Roasted Garlic & Herb Mashed Potatoes are easy to make. Beginners can make them too.
How to Make Roasted Garlic & Herb Mashed Potatoes
Making perfect Roasted Garlic & Herb Mashed Potatoes is simple. Follow these steps for a tasty dish.
Ingredients of Roasted Garlic & Herb Mashed Potatoes
Gather these items:
- Potatoes:
- 2-3 pounds Russet or Yukon Gold potatoes. Peel them and cut into quarters.
- Roasted Garlic:
- 1-2 heads of garlic
- 1 tablespoon olive oil
- Pinch of salt and black pepper
- Dairy:
- ½ cup whole milk (or buttermilk if you like a little tang)
- ¼ cup heavy cream (or half-and-half)
- 4-6 tablespoons unsalted butter, soft
- Fresh Herbs:
- 2 sprigs fresh rosemary, chopped fine
- 1 tablespoon fresh thyme leaves, chopped fine
- 2 tablespoons fresh chives, chopped fine (for topping and flavor)
- Seasoning:
- Salt and black pepper to your taste
Directions of Roasted Garlic & Herb Mashed Potatoes
Follow these steps to make your potatoes:
- Roast the Garlic:
- Heat oven to 400°F (200°C).
- Cut off the top ¼ inch of each garlic head to show the cloves.
- Put garlic on aluminum foil. Drizzle with olive oil. Sprinkle with salt and pepper.
- Wrap tightly in foil. Roast for 30-40 minutes until cloves are soft and sweet.
- Let it cool a bit. Then squeeze the soft garlic out of its skin.
- Cook the Potatoes:
- Put peeled and quartered potatoes in a large pot.
- Add cold water to cover potatoes by about an inch. Add some salt.
- Bring it to a boil. Then lower the heat and cook until potatoes are soft when poked with a fork (15-20 minutes).
- Drain them well in a colander. Let them dry with steam for a few minutes to remove extra water.
- Mash and Mix:
- Put the hot, drained potatoes back into the empty pot or a big bowl.
- Add the soft butter and the soft garlic.
- Mash with a potato masher until mostly smooth. Some small lumps are fine for texture.
- In a small pot, gently warm the milk and heavy cream. Do not boil it.
- Slowly add the warm milk and cream to the mashed potatoes. Mix until they are as creamy as you like.
- Stir in the chopped rosemary and thyme.
- Season and Serve:
- Add a lot of salt and fresh black pepper. Taste and add more if needed.
- Put the Roasted Garlic & Herb Mashed Potatoes into a serving bowl.
- Top with fresh chives and a little melted butter if you want.
How to Serve Roasted Garlic & Herb Mashed Potatoes
These Roasted Garlic & Herb Mashed Potatoes go with many dishes. Here are some ideas:
- Classic Meal: Serve with roast chicken, turkey, or beef.
- Everyday Dinners: Good with pan-cooked fish or other meats.
- Holiday Meals: A must-have for Thanksgiving, Christmas, or any party.
- Vegetarian Meal: Pair with roasted vegetables, a lentil dish, or mushroom gravy.
How to Store Roasted Garlic & Herb Mashed Potatoes
Store any leftover Roasted Garlic & Herb Mashed Potatoes in a closed container in the fridge for up to 3-4 days. They taste good when reheated.
Tips to Make Roasted Garlic & Herb Mashed Potatoes
- Don’t mash too much! Mashing too much makes potatoes sticky. Stop when they are how you like them.
- Warm milk products are important: Adding cold milk and cream cools your potatoes and makes them harder to mix smoothly.
- Taste as you cook: Seasoning is up to you. Don’t be afraid to change the salt and pepper.
- Choose good potatoes: Starchy potatoes like Russet or Yukon Gold make fluffy mashed potatoes.
- Cut potatoes evenly: This helps them cook at the same speed.
- Let them steam dry: This takes away extra water. This stops your mashed potatoes from being watery.
- Warm all parts: Butter, milk, and cream should be warm or at room temperature for the creamiest potatoes.
- Fresh is best: Fresh herbs make these Roasted Garlic & Herb Mashed Potatoes taste great. You can use dried herbs if needed.
Variation
- Cheesy Taste: Mix in some grated Parmesan, Gruyere, or white cheddar cheese for more richness.
- Spicy Kick: Add a little bit of red pepper flakes or a touch of cayenne pepper.
- Smoky Flavor: Add a teaspoon of smoked paprika or some crispy, crumbled plant-based bacon.
- Plant-Based Option: Use plant-based milk (almond, oat) and plant-based butter.
- More Herbs: Try other fresh herbs like sage, marjoram, or tarragon.
FAQs
- Q1: Can I make these Roasted Garlic & Herb Mashed Potatoes before I need them?
- A1: Yes, you can! Make the mashed potatoes up to the mashing part. But don’t add the milk products and herbs yet. When you are ready to eat, gently warm them on the stove or in a microwave. Then stir in the warm milk products and fresh herbs.
- Q2: My Roasted Garlic & Herb Mashed Potatoes are too thick or thin. How can I fix them?
- A2: If they are too thick, slowly add a little more warm milk or cream until they are how you want them. If they are too thin, gently heat them on the stove over low heat. This will let some water dry out. Or you can add a tiny bit of instant potato flakes. Be careful not to add too much!
- Q3: What is the difference between Russet and Yukon Gold potatoes for these Roasted Garlic & Herb Mashed Potatoes?
- A3: Russet potatoes are starchy. They make fluffier, drier mashed potatoes and soak up butter and cream well. Yukon Golds are a bit waxy. They make creamier, more naturally buttery mashed potatoes. Both are great for Roasted Garlic & Herb Mashed Potatoes. It just depends on what texture you like best!
Classic Roasted Garlic & Herb Mashed Potatoes
Indulge in creamy, flavorful mashed potatoes infused with the sweet aroma of roasted garlic and a medley of fresh herbs. This classic side dish is perfect for any meal, offering a comforting and elegant touch.
Equipment
- Oven
- Aluminum foil
- Large pot
- Colander
- Potato masher
- Small pot
- Serving bowl
Ingredients
Main Ingredients
- 2-3 pounds Russet or Yukon Gold potatoes peeled and cut into quarters
- 1-2 heads garlic
- 1 tablespoon olive oil
- Pinch salt and black pepper for roasting garlic
- ½ cup whole milk
- ¼ cup heavy cream
- 4-6 tablespoons unsalted butter softened
- 2 sprigs fresh rosemary chopped fine
- 1 tablespoon fresh thyme leaves chopped fine
- 2 tablespoons fresh chives chopped fine
- Salt and black pepper to taste
Instructions
Preparation
- Preheat oven to 400°F (200°C). Cut off the top quarter inch of each garlic head to expose the cloves.
- Place garlic on aluminum foil, drizzle with olive oil, sprinkle with salt and pepper, then wrap tightly.
- Roast for 30-40 minutes until soft; let cool, then squeeze the garlic out of its skin.
- Put peeled, quartered potatoes in a large pot, cover with cold water, and add salt.
- Bring to a boil, then reduce heat and cook until fork-tender, about 15-20 minutes.
- Drain potatoes well in a colander and let them steam dry for a few minutes.
- Return hot potatoes to the pot, add softened butter and roasted garlic, then mash until mostly smooth.
- Gently warm the milk and heavy cream in a small pot without boiling.
- Slowly add the warm milk and cream to the mashed potatoes, mixing until desired creaminess.
- Stir in the chopped fresh rosemary and thyme.
- Season generously with salt and fresh black pepper; taste and adjust as needed.
- Transfer to a serving bowl, then top with fresh chives and melted butter, if desired.
Notes
For extra flavor, you can leave the potato skins on if using Yukon Gold potatoes. Adjust the amount of milk and cream to achieve your preferred consistency. Don't over-mash the potatoes, as this can make them gluey.