Perfect for the holiday table, these Roasted Garlic Mashed Potatoes taste and look amazing. A splash of butter and a last minute trip to the broiler will make this mashed potato recipe the star of your dinner.
When most people think Thanksgiving or Christmas dinner, turkey dinner, communing with family and traffic probably pop into mind. For me? It’s potatoes. Scalloped, roasted, creamed, mashed. Potatoes. 4-Eva!
But, holiday cooking can get a little tricky. When you’re cooking five-six dishes at once for a large group of people, picking recipes can sometimes get down to prep and ease rather than taste and flavor.
Not this time, folks. These Roasted Garlic Mashed Potatoes will be your new go-to-recipe. Roast the garlic days in advance. Cook the mashed potatoes per usual on the stove top. Then, when everything else is out of the oven pop the mashed potatoes under the broiler for a few minutes.
Both golden on top and creamy in the middle, with pops of garlic flavor, this garlic mashed potatoes recipe will be the most talked about dish of the table. It looks gorgeous, too. That’s because of the butter y’all. Butter makes everything better, especially when broiled.
Roasted Garlic Mashed Potatoes
Preheat oven to 400 degrees Fahrenheit. Cut the top of the bulb (the pointy part) off of the garlic head off to expose the cloves. Place the bulb on a piece of heavy duty aluminum foil and drizzle with olive oil. Close the foil to seal. Bake for 30 minutes or until fragrant and the inner cloves are golden.
Remove the roasted garlic from the oven and allow to cool. Open the foil package and carefully squeeze the cloves out from the bulb. Set aside the cloves and discard the bulb.
Preheat your oven broiler. Place the chunked potatoes in a large dutch oven and cover the potatoes with water. Bring to a boil and add a large pinch of salt to the water. Cook about 20 minutes, or until tender when pierced.
Drain the potatoes and return to the pot. Toss in the roasted garlic and add the warm cream and broth. I just zap both in the microwave. Season with salt and pepper.
Beat the potatoes with a hand mixer until you get the texture you prefer. I usually use a hand masher, but for this recipe, I like my potatoes a little smoother.
Coat a 9×11 baking dish with cooking spray. Scoop the potatoes into the dish, creating a decorative swirl on top. Brush the potatoes carefully with melted butter.
Place about 8″ away from the broiler and keep an eye out on it. Depending on your broiler it could take between 5-10 minutes to get a perfectly golden crust on top.
PS – If you want, you can make the mashed potatoes the day before, cool to room temperature, then scoop them into a microwave-safe casserole dish and refrigerate. When it’s time to enjoy them, microwave the potatoes until warm, then proceed with the butter and broiling.
Roasted Garlic Mashed Potatoes
Perfect for the holiday table, these Roasted Garlic Mashed Potatoes taste and look amazing. A splash of butter and a last minute trip to the broiler will make this mashed potato recipe the star of your holiday table.
Ingredients
- 1 head of garlic
- 1 Tb. olive oil
- 5 lbs. russet potatoes, peeled and cut in 2" pieces
- 1 1/4 c. heavy cream, warmed
- 1 1/4 c. chicken broth, warmed
- 4 Tb. butter, melted
- salt and pepper to taste
Instructions
Preheat oven to 400 degrees Fahrenheit. Cut the top of the bulb (the pointy part) off of the garlic head off to expose the cloves. Place on a piece of heavy duty aluminum foil and drizzle with olive oil. Close the foil to seal. Bake for 30 minutes or until fragrant and the inner cloves are golden.
Remove from the oven and allow to cool. Open the foil package and carefully squeeze the cloves out from the bulb. Set aside the cloves and discard the bulb.
Preheat your oven broiler. Place the chunked potatoes in a large dutch oven and cover the potatoes with water. Bring to a boil and add a large pinch of salt to the water. Cook about 20 minutes, or until tender when pierced.
Drain the potatoes and return to the pot. Toss in the roasted garlic and add the warm cream and broth. I just zap both in the microwave. Season with salt and pepper.
Beat the potatoes with a hand mixer until you get the texture you prefer. (I usually use a hand masher, but for this recipe, I like my potatoes a little smoother.)
Coat a 9x11 baking dish with cooking spray. Scoop the potatoes into the dish, creating a decorative swirl on top. Brush the potatoes carefully with melted butter.
Place about 8" away from the broiler and keep an eye out on it. Depending on your broiler it could take between 5-10 minutes to get a perfectly golden crust on top.
Serve immediately!
Need a few other holiday sides? My guests always love this Sangria Cranberry Sauce, perfect with turkey. Our Forbidden Rice Salad with Exotic Mushrooms, would be an awesome whole grain option for the main meal, and is perfect room temperature (a.k.a. make this one before the big day!).
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