You know how some recipes just have a way of bringing everyone to the table with smiles, eager forks, and hungry hearts? Well, that’s exactly what these Garlic Mashed Potatoes do for my family. Picture this: a cozy weekend dinner, the aroma of roasted garlic wafting through the air, and the comforting warmth of a shared meal. It takes me back to my childhood when my mom would make a similar dish, and we’d crowd around the dining table, laughing and talking about our day. These creamy mashed potatoes have become a staple in our home, especially during the fall and winter months when comfort food truly shines. They’re not just a side dish; they’re a warm hug in a bowl.
The secret to their irresistible flavor? It’s all in the slow-roasted garlic, which becomes sweet and mellow. Roasting garlic is one of those small kitchen tricks that transforms a simple ingredient into something magical. I remember hesitating the first time I attempted to roast garlic, worrying I’d overdo it or burn it. But trust me, it’s so easy and totally worth it. Once you spread that creamy garlic into the potatoes, you’ll know what I mean. The potatoes themselves are like a fluffy canvas, just waiting to soak up all the garlicky goodness.
And here’s a little tip: save some of the water you boil the potatoes in. That starchy liquid is perfect for adding back into the mix to create a creamy texture without heavy cream or milk. Plus, a drizzle of olive oil adds a lovely richness, and if you’re feeling indulgent, a pat of butter on top just before serving takes it to another level. So, whether you’re planning a festive family dinner or just craving some good old-fashioned comfort food, these Garlic Mashed Potatoes are bound to be a hit. Go on, give them a try, and share them with your loved ones. You just might find they disappear in no time, too!
How to Make Garlic Mashed Potatoes
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Ingredients:
- 1 entire bulb of garlic
- 2 pounds of Yukon gold or Butterball potatoes, peeled
- 2 teaspoons of sea salt (divided)
- ⅓ cup of extra virgin olive oil
- Freshly ground black pepper to taste
- Butter (optional for serving)
- Chopped chives or rosemary (optional for garnish)
- Sea salt for drizzling
Directions:
- Preheat your oven to 350°F.
- Slice the top ¼ inch off the bulb of garlic, place it cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with a pinch of sea salt. Wrap it in the foil and roast for 40 to 60 minutes until golden brown and tender. Allow it to cool slightly and mash into a paste.
- In a large pot, combine the peeled potatoes and 1 teaspoon of sea salt. Cover the potatoes with water by an inch and bring to a boil. Cook until fork-tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
- Mash the potatoes in a large bowl using a ricer or masher. Fold in the roasted garlic paste, olive oil, ½ cup of the reserved liquid, the remaining teaspoon of salt, and a pinch of black pepper until creamy. Add more liquid if needed for creaminess.
- Serve the mashed potatoes hot, garnished with butter and fresh chives or rosemary, if desired.
Creative Substitutions to Suit Your Taste
If you’re out of Yukon gold potatoes, you can swap them with russet potatoes for a similar fluffy texture. For a dairy-free option, skip the butter and use extra olive oil. Don’t have fresh chives or rosemary? Try parsley or thyme for a different but equally delightful flavor.
Best Ways to Store Leftover Garlic Mashed Potatoes
Store any leftovers in an airtight container in the refrigerator for up to three days. For best results, reheat them gently on the stovetop or in the microwave, adding a splash of water or broth to restore their creamy texture.
Perfect Pairings for Garlic Mashed Potatoes
These mashed potatoes pair beautifully with roasted chicken or turkey, making them a perfect addition to holiday dinners. For a complete meal, serve alongside steamed vegetables and a crisp green salad. A glass of white wine or apple cider complements the meal nicely.
Secrets to Perfecting Garlic Mashed Potatoes
For ultra-creamy potatoes, make sure to use a potato ricer or masher to avoid lumps. Keep the potatoes warm while mashing to help absorb the garlic and olive oil better. If you prefer a tangy twist, add a dollop of sour cream or cream cheese.
Adapting Garlic Mashed Potatoes for Any Time of Year
In spring, add fresh green peas or asparagus tips for a pop of color. During the fall, mix in roasted squash or sweet potatoes for a heartier dish. These variations keep the recipe fresh and exciting all year round.
FAQs:
How do I know when the garlic is properly roasted?
You’ll know the garlic is perfectly roasted when it’s soft to the touch and a rich golden color. The cloves should easily slide out of the skin and have a sweet, caramelized flavor.
Can I use a different type of oil instead of olive oil?
Yes, you can substitute olive oil with a neutral oil like avocado or canola oil. These alternatives will provide a different flavor note, but they still offer the richness needed for the potatoes.
What can I do if my mashed potatoes turn out too thick?
If your mashed potatoes are too thick, slowly add more of the reserved potato cooking liquid, broth, or even milk. Mix until you reach the desired creamy consistency, being careful not to over-mix and make them gummy.
How can I make these mashed potatoes ahead of time?
You can prepare the mashed potatoes a day in advance. Store them in an airtight container in the refrigerator. When ready to serve, gently reheat on the stovetop or in the microwave, adding a bit of broth or milk to regain creaminess.
Are there any vegan modifications for this recipe?
Absolutely! To make this recipe vegan, omit the butter and ensure that the olive oil is used generously for creaminess. You can also add a splash of plant-based milk to enhance the texture if desired.
What if I don’t have a potato masher?
If you don’t have a potato masher, you can use a fork or even the back of a large spoon. For the smoothest texture, a potato ricer is the best tool, but these alternatives will still achieve good results.
Garlic Mashed Potatoes
Ingredients
- 2 pounds Yukon gold or Butterball potatoes peeled
- 1 bulb garlic
- 2 teaspoons sea salt divided
- ⅓ cup extra virgin olive oil
- freshly ground black pepper to taste
- butter optional for serving
- chopped chives or rosemary optional for garnish
- sea salt for drizzling
Instructions
- Begin by preheating your oven to 350°F.
For Roasting Garlic:
- Cut off the top ¼ inch of the garlic bulb. Place it cut-side up on a piece of foil, drizzle with olive oil, then sprinkle with sea salt. Wrap it in the foil and roast for 40 to 60 minutes until golden and tender. Once done, allow it to cool, then mash the garlic into a paste.
For Potatoes:
- In a large pot, combine the peeled potatoes with 1 teaspoon of sea salt. Fill the pot with water until it covers the potatoes by an inch and bring it to a boil. Boil for about 20 minutes until tender, then drain, retaining 1 cup of the cooking water.
- In a large bowl, mash the drained potatoes with a ricer or masher. Mix in the roasted garlic paste, olive oil, ½ cup of the reserved cooking water, the remaining teaspoon of salt, and a generous pinch of black pepper. Stir until the potatoes become creamy, adding additional liquid if necessary for desired consistency.
- Serve the mashed potatoes hot with a pat of butter and a sprinkle of chives or rosemary if preferred.
