Description
This Roasted Garlic Mashed Potato recipe offers a rich and flavorful twist on classic mashed potatoes by incorporating sweet, caramelized roasted garlic and creamy garlic-infused cream. The dish is enhanced with fresh thyme and a hint of chives for a beautiful garnish, making it a perfect side for family dinners or special occasions.
Ingredients
Scale
Roasted Garlic
- 1 head garlic, cut in half lengthwise
- 1 teaspoon olive oil
- Salt and pepper, to taste
Garlic Infused Cream
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3-4 sprigs fresh thyme
Mashed Potatoes
- 3 pounds yellow potatoes
- 3 teaspoons salt, divided
- ¼ teaspoon black pepper
- 1 tablespoon chives, minced
Instructions
- Roast the Garlic: Preheat the oven to 400˚F. Place the halved garlic head in the center of a square of tin foil, drizzle with olive oil, and season with salt and pepper. Wrap tightly in foil and roast for 45–60 minutes, until the garlic cloves are golden brown and tender. Remove from oven and set aside to cool.
- Prepare Garlic Infused Cream: In a small saucepan, combine the roasted garlic, heavy cream, butter, and fresh thyme. Heat over medium heat until the butter melts completely. Remove from heat, cover, and let the mixture steep for 30 minutes to infuse the flavors.
- Cook the Potatoes: Place the yellow potatoes in a large pot and cover with 1 inch of cold water. Add 2 teaspoons salt and bring to a boil over medium-high heat. Boil the potatoes for 7–9 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a stand mixer fitted with the paddle attachment.
- Mix Potatoes with Garlic Cream: Strain the garlic cream to remove solids. Squeeze the softened roasted garlic cloves from the head and add to the potatoes. Season with the remaining 1 teaspoon of salt, then mix at low speed. Slowly pour in the garlic infused cream while mixing until the cream is incorporated and the potatoes are mostly broken down but still have some texture.
- Serve and Garnish: Transfer the mashed potatoes to a serving bowl. Garnish with minced chives and a sprinkle of black pepper. Serve warm as a delicious and savory side dish.
Notes
- For creamier mashed potatoes, you can increase the amount of butter or heavy cream slightly.
- Use yellow potatoes as they are creamy and hold their shape well without becoming gummy.
- Do not overmix the potatoes to avoid a gluey texture; mix just until combined.
- Thyme adds a subtle herbal note, but you can substitute with rosemary or omit if preferred.
- Can be prepared ahead by making the garlic cream and roasting garlic in advance; rewarm gently before mixing with potatoes.
