Description
Creamy, buttery mashed potatoes with roasted garlic, perfect for cozy dinners and holiday feasts.
Ingredients
Scale
- 2½ pounds potatoes (Yukon Gold or Russet, whole and unpeeled)
- 1 whole head of garlic
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1 cup heavy cream (or half-and-half or whole milk)
- ¾ cup grated Parmigiano
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Roast the Garlic: Slice the top off the whole head of garlic, drizzle with olive oil, wrap in foil, and roast until golden and soft (30 minutes in air fryer or 40 minutes in a 400°F oven).
- Boil the Potatoes: Boil whole, unpeeled potatoes in salted water for about 30 minutes until tender. Drain and let sit to evaporate excess steam.
- Rice the Potatoes: Slice potatoes in half and press through a potato ricer into a large pot.
- Whip and Finish: Warm butter and cream until melted, then mix with the riced potatoes, roasted garlic, salt, and pepper. Stir gently until combined. Adjust consistency with cream if needed. Serve warm.
Notes
Treat the potatoes gently to ensure a silky texture. Use room-temperature butter and warm cream for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Boiling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: mashed potatoes, garlic, comfort food, side dish, creamy potatoes