Roasted Garlic Mashed Potatoes
I make these creamy mashed potatoes without any sour cream or butter! They get their luscious texture and rich flavor from olive oil, roasted garlic, and a good splash of starchy potato cooking water.
The standard for mashed potatoes is high in our house. See, Jack grew up eating his Uncle Billy’s perfect mashed potatoes, and he still reminisces about them. They were creamy, fluffy, and rich with (lots of) melted butter, (lots of) sour cream, and topped with “butter lake,” as Jack lovingly refers to it. I’ve made mashed potato recipes before, but always with a twist like cauliflower or kale. This year, I stepped up to take on the challenge of making a delicious, classic homemade mashed potato recipe.
This mashed potato recipe is not quite the same as his Uncle Billy’s, so I didn’t know what Jack would think. Instead of dairy, olive oil and starchy potato cooking water give these potatoes an amazing creamy texture, and roasted garlic fills them with rich, nutty depth of flavor. I thought they were delicious, but the real test came when we sat down to eat.
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Jack’s verdict? “These mashed potatoes are SO good!”
Garlic Mashed Potatoes Recipe IngredientsThe best mashed potatoes only require a few simple ingredients:
How to Make Mashed PotatoesFirst, roast the garlic in a 350-degree oven until the cloves are deeply brown and tender. This could take up to 60 minutes! Tip: You can easily do this step ahead of time. Wrapped in foil, the roasted garlic will keep for 3 days in the fridge.
Then, peel the potatoes. If you love creamy mashed potatoes, peeling is a must. Once they’re peeled, there’s no need to cut the potatoes before cooking. Just put them in a large pot, and cover them with 1 inch of cold water.
Next, boil them. Add a teaspoon of salt to the pot, and boil until the potatoes are tender. Before you drain the potatoes, don’t forget to reserve 1 cup of the starchy cooking water.
Then, it’s time to mash! For the best creamy texture, I rice the potatoes first. Then, I use a regular potato masher to break up any chunks. If you don’t have a potato ricer, that’s ok! Just be sure to mash them thoroughly.
Finally, fold everything together. Remove the tender garlic cloves from their paper and mash them into a paste with a fork or small masher. Fold the garlic into the potatoes, along with olive oil, reserved potato cooking water, salt, and pepper. Season to taste and add more cooking water, as needed, to reach your desired consistency.
Top with your favorite fixings, and enjoy!
Roasted Garlic Mashed PotatoesPrep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Serves 4 to 6
Made with olive oil and roasted garlic, these creamy homemade mashed potatoes are one of our favorite side dishes.IngredientsRoasted Garlic*
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