Mashed potatoes have been a dinner and holiday staple in most homes for decades, and nearly everyone has a personal recipe, preference or opinion about what constitutes a delicious mashed potato side dish. We like to offer new and tasty recipes so here, we created a twist on the traditional classic homemade mashed potato recipe by adding oven roasted garlic. Simple, delicious and ready in 30 minutes.
Are you looking for a new mashed potato recipe right now? It is about time to start holiday menu planning, and for most, mashed potatoes are part of their holiday dinner.
Chop, boil, mash. It is literally that simple and the result is the most filling and satisfying side dish. The smoky roasted garlic and cream elevate the potato flavor from ordinary to extraordinary. Give it a try--you will not be disappointed.
Why Use Red Potatoes In Mashed Potato Recipe
There are many varieties of potatoes that can be used to make a mashed potato dish. Red potatoes have a thin skin, and are the best for a mashed potato dish because they cook quickly, have more fiber (with skin on) and are creamier than russet potatoes.
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Ingredients
red potatoes - skin on
garlic
olive oil
half and half
sour cream
butter
salt
pepper
Instructions
What Is The Best Method To Roast Garlic?
Oven roasted makes the best roasted garlic. First, we begin by preheating the oven to 400F.
Next, peel the skin off of two heads of garlic while leaving the cloves intact.
Cut about ¼” off the tops of the garlic cloves. Place a drizzle of olive oil over the tops of the cloves, wrap in foil and set on a sheet pan. Roast garlic for 15 to 20 minutes and remove from oven and turn oven off. When cool enough to touch, remove the garlic cloves from their skin. A good squeeze from the base of the garlic does the trick. Place in a bowl and mash the cloves.
Chopping And Boiling The Red Potatoes
Place stock pot on stove and put approximately one gallon of water into pot and turn heat on high. While garlic is roasting, cut red potatoes into 1” cubes and when finished, carefully place potatoes into boiling water. Toss in 2 teaspoon of salt. Cook for about 20 minutes and then check for tenderness.
In a bowl, combine remaining ingredients and set aside. Set colander up at the sink.
When potatoes are at the correct doneness, pour potatoes into colander and dump out water from the pot. Place pot onto silicone mat on counter next to the sink. With the colander, place cooked potatoes back into pot and begin to mash the potatoes with the masher. Add the mashed garlic. Use the rubber spatula to move the potatoes around to create an even mash.
Stir in the half and half mixture to the mashed potatoes, again using the spatula to even out the mash. With this recipe I am going for a rustic steakhouse texture. You can use an electric mixer if you prefer a whipped mashed potato.
Substitutions
To make the potatoes lower in calories, you can substitute the half and half with your preferred choice of plant based almond, soy, coconut or oat milk.
Variations
This recipe can be converted to vegan by using vegan butter, sour cream and plant based milk.
Equipment
Mashed potato texture is definitely a personal preference. For this recipe, this mash is a rustic steakhouse style, intended to be lumpy and chunky. To obtain that result, you should use a hand masher. If you prefer a smooth mashed potato, you can use an electric mixer.
Top tip
- Do not let the potatoes sit in the after they are cooked. Drain immediately so that they don't get water logged.
- The best way to remove the roasted garlic is to squeeze the bulbs.
What To Serve With Roasted Garlic Mashed Red Potatoes
Potatoes are that versatile, go with anything vegetable, and mashed potatoes are definitely the easiest to prepare. These creamy potatoes pair well with any main course that you are making, and can be served with:
- Meat dishes
- Poultry dishes
- Fish dishes
- Vegetarian plate
- Include in holiday dinner menu planning
*Tip: These Roasted Garlic Mashed Red Potatoes are amazing when used in our Garlic Mashed Red Potato Pancakes With Bacon and Gouda.
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