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- 2 pounds russet potatoes, peeled and cut into 1-inch cubes - 1 whole head of garlic - 4 tablespoons unsalted butter, at room temperature - 1/2 cup heavy cream, warmed - 1/2 cup sour cream, at room temperature - Salt and freshly ground black pepper, to taste - Fresh chives, finely chopped (for garnish) Gathering the right ingredients is key to making rich and creamy roasted garlic mashed potatoes. Start with russet potatoes. They give a fluffy texture, perfect for mashing. Next, grab a whole head of garlic. Roasting it brings out a sweet, mellow flavor that makes these mashed potatoes shine. You’ll also need unsalted butter and heavy cream. These add richness, making the dish feel indulgent while keeping it smooth. Sour cream brings a touch of tang that balances the flavors. Don’t forget salt and black pepper for seasoning. Finally, fresh chives add a pop of color and a mild onion note. - Alternative potato types: You can use Yukon Gold for a creamier taste or red potatoes for a waxier texture. - Lightening options: Low-fat sour cream and cream can cut calories without losing flavor. - Garlic alternatives: If you’re short on time, garlic powder or prepared garlic can work in a pinch, but they won’t give the same depth. Experimenting with these options can help you find your favorite blend. Feel free to mix and match! For the full recipe, check the details above. To make roasted garlic, first, preheat your oven to 400°F (200°C). Take a whole head of garlic and slice off the top. This exposes the cloves inside. Drizzle some olive oil over the exposed parts. Wrap the garlic tightly in aluminum foil. Roast it in the oven for about 30-35 minutes. You want the garlic to be soft and golden brown. For best caramelization, check it halfway through. This way, you ensure even cooking and rich flavor. While the garlic roasts, prepare your potatoes. Fill a large pot with the peeled and cut russet potatoes. Cover them with cold water and add a pinch of salt. Bring the pot to a boil over medium-high heat. Cook the potatoes for 15-20 minutes. They should be fork-tender. To avoid watery mashed potatoes, drain them well. After draining, return the potatoes to the pot for one minute. This helps remove extra moisture. Now it's time to mash! You can use a potato masher or an electric hand mixer. Each tool gives a different texture. For a creamy result, I prefer a hand mixer. Once you mash the potatoes, add the roasted garlic, butter, heavy cream, and sour cream. Mix until smooth. The ideal consistency is creamy but not runny. If you overwork the potatoes, they can become gummy. So, mix just until everything blends well. For great roasted garlic mashed potatoes, seasonings are key. I love to add thyme or rosemary for a fresh kick. These herbs pair well with garlic, enhancing its rich flavor. Using room temperature ingredients is also important. It helps the butter and cream mix well, giving the potatoes a smooth texture. Cold ingredients can make your mash lumpy. These mashed potatoes go well with many main dishes. They are perfect next to roast chicken or steak. Try serving them with grilled salmon for a lighter option. When it comes to presentation, think fun! Use a deep bowl for serving. Top the potatoes with a sprinkle of chives for a pop of color. You can even make a little well in the center and drizzle some olive oil for flair. For the full recipe, check out the link provided. {{image_4}} You can easily change up the flavor of roasted garlic mashed potatoes. One great idea is to add cheese. Mixing in parmesan or cheddar gives the dish a rich taste. Just stir in a cup of shredded cheese right before serving. The heat will melt it nicely. Another fun option is to experiment with roasted herbs. Try adding thyme or rosemary. These herbs bring a fresh taste to the creamy potatoes. Just chop them finely and mix them in after mashing. For those who follow a vegan diet, there are simple swaps. Instead of butter, use vegan butter or olive oil. For the cream, almond or coconut milk works well. These changes keep the dish creamy and delicious. If you need to keep it gluten-free, you're in luck! The basic ingredients are already gluten-free. Just watch for any added ingredients that may contain gluten. Stick to pure forms of butter and cream. Roasted garlic mashed potatoes are not just tasty. They can fit many diets and preferences. Explore these variations to find what you love! For the complete recipe, check out the Full Recipe. To store your roasted garlic mashed potatoes, let them cool first. Place them in an airtight container. This keeps moisture in and prevents drying. You can store them in the fridge. Try to use them within three days for the best taste. If you have a lot left, freezing is a great option. Scoop portions into freezer-safe bags or containers. Remove as much air as possible. Label the bags with the date. You can freeze them for up to two months. When you're ready to eat, thaw the potatoes overnight in the fridge. Reheat them on the stove or in the microwave. Add a splash of cream or milk for creaminess. In the fridge, roasted garlic mashed potatoes last about three days. If you freeze them, they can last for about two months. Watch for signs of spoilage. If they smell sour or have a strange color, it's time to toss them. Always trust your senses. Better safe than sorry! Can I make these mashed potatoes ahead of time? Yes, you can make these mashed potatoes ahead of time. Prepare them as normal, then cool them down. Store them in the fridge for up to two days. When you are ready to serve, reheat with a little cream or milk for a creamy texture. What is the best way to reheat mashed potatoes? To reheat mashed potatoes, place them in a pot over low heat. Add a splash of cream or milk to keep them moist. Stir often until they heat through. You can also use the microwave, but cover them to avoid drying out. How do I prevent the potatoes from turning brown? To keep your potatoes from turning brown, soak them in cold water after cutting. This stops oxidation. If they sit too long, rinse them before cooking. Using russet potatoes helps, as they brown less than others. In this post, we explored how to make roasted garlic mashed potatoes. You learned about key ingredients, like potatoes, garlic, and butter, plus great tips for flavor. I also shared ways to switch up the recipe and serve it nicely. Mastering mashed potatoes brings joy to any meal. With practice and these tips, you can impress everyone at your table. Enjoy creating and sharing your perfect mashed potatoes!

Roasted Garlic Mashed Potatoes

Indulge in the creamy delight of Heavenly Roasted Garlic Mashed Potatoes! Perfectly buttery and flavored with sweet roasted garlic, this recipe transforms simple ingredients into a comforting side dish. With just a few easy steps, you can create an irresistible treat that will impress at any gathering. Discover how to make these mouthwatering mashed potatoes and elevate your dinner.
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Ingredients
  

2 pounds russet potatoes, peeled and cut into 1-inch cubes

1 whole head of garlic

4 tablespoons unsalted butter, at room temperature

1/2 cup heavy cream, warmed

1/2 cup sour cream, at room temperature

Salt and freshly ground black pepper, to taste

Fresh chives, finely chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    Prepare the garlic by slicing about 1/4 inch off the top of the head, exposing the individual cloves. Drizzle a small amount of olive oil over the exposed cloves, then wrap the garlic head tightly in aluminum foil. Roast in the preheated oven for approximately 30-35 minutes or until the cloves are golden brown, soft, and caramelized.

      While the garlic is roasting, fill a large pot with the peeled and cubed potatoes. Submerge the potatoes with cold water, adding a generous pinch of salt. Bring the pot to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are fork-tender.

        Once tender, drain the potatoes thoroughly and return them to the pot over low heat for about 1 minute to evaporate excess moisture.

          Carefully squeeze the roasted garlic cloves from their skins directly into the pot with the drained potatoes. Discard the skins.

            Add the softened butter, warmed heavy cream, and room temperature sour cream to the pot. Using either a potato masher or an electric hand mixer, mash the mixture until it reaches a smooth and creamy consistency, being careful not to overwork the potatoes.

              Season the mashed potatoes generously with salt and freshly ground black pepper, stirring well to incorporate the seasonings throughout.

                For presentation, transfer the silky mashed potatoes to a lovely serving bowl and sprinkle with freshly chopped chives for a vibrant touch.

                  Prep Time: 10 min | Total Time: 55 min | Servings: 6