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Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes combine Yukon Gold potatoes with soft, sweet roasted garlic for a creamy side with a smooth, mostly-smooth texture. Warm milk and butter make them rich, while black pepper adds a gentle savory finish.
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Prep Time 15 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 22 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

  • 1 garlic head
  • 1 tsp olive oil
  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt remaining; divided
  • 6 tbsp unsalted butter
  • 0.5 cup whole milk
  • 0.25 tsp black pepper

Method
 

  1. Heat the oven to 400°F.
  2. Cut the top off the garlic head to expose the cloves, drizzle with the olive oil, and wrap it in foil.
  3. Roast the garlic for 40 to 45 minutes, until the cloves are very soft, then cool until easy to handle.
  4. Put the potatoes in a large pot and cover with cold water by about 1 inch; stir in 1 tablespoon of the salt.
  5. Bring the potatoes to a boil, then reduce the heat and simmer for 15 to 20 minutes, until they are very tender when pierced with a fork.
  6. Drain the potatoes and return them to the pot.
  7. Let the potatoes stand over low heat for 1 to 2 minutes, shaking the pot gently, until excess moisture evaporates.
  8. Squeeze the roasted garlic cloves from their skins into the pot and add the butter.
  9. Mash the potatoes until mostly smooth.
  10. Warm the milk.
  11. Gradually stir the milk into the potatoes with the remaining 1 teaspoon salt and the black pepper until creamy.

Notes

For the creamiest texture, warm the milk before gradually stirring it in. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free variation, use plant-based butter and unsweetened plant milk.