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.