Garlic Mashed Potatoes
These Garlic Mashed Potatoes are smooth and silky, creamy, deliciously buttery and beyond garlicky!
Servings: 6 servings
Calories: 239kcal
Equipment
Ingredients
- 1 garlic head
- 1 tsp extra virgin olive oil
- 4 quarts water
- 2 lbs yukon gold potatoes peeled, diced and rinsed in cold water
- 1/3 cup unsalted butter room temperature
- 1 cup half and half warm
- 1/2 tsp garlic powder
- Kosher salt and pepper to taste
- 1 tbsp minced chives or parsley optional
Instructions
- Preheat oven to 400.
- Use a sharp knife to remove the top of the garlic head so that all cloves are showing. Add garlic to a large piece of foil. Drizzle with olive oil then completely wrap it up.
- Add garlic to a baking sheet and bake for about 50-60 minutes or until garlic is completely tender.
- Next add water to a very large pot along with some salt to taste for potatoes and bring to a boil. Once water is boiling, add potatoes and cook for about 20 minutes or until potatoes are completely tender when pierced with a knife or fork. Drain potatoes then rinse potatoes in warm water to remove starch.
- Add half in half, roasted garlic and butter to a medium sized pot over medium heat. Once butter has melted and liquid is warmed through, mash garlic in the liquid.
- Add garlic butter liquid to potatoes in increments of 1/3 cup and mix and mash along the way until the potatoes reach the consistency you prefer. DO NOT DUMP ALL LIQUID INTO POTATOES AT ONCE.
- Finally season with garlic powder, salt and pepper and chives or parsley and serve it up.
Video
Notes
How to Store
- Fridge: Make sure your potatoes have cooled down completely then add to an airtight container and pop in the fridge. They will last for 3-4 days.
- Freezer: These freeze pretty good y'all. Either portion them in individual servings in freezer-safe bags or containers or add them as one batch to a large container. Remove as much air as you can then toss in the freezer. They last up to 2 months.
- Reheating: Add the potatoes to a pot over low heat and stir occasionally until they are warmed up. If they seem a little dry, add some some milk or butter pats to bring back that creamy goodness and consistency you get down with. I don't recommend using the microwave since they will dry out and not maintain the smooth texture.
Nutrition
Calories: 239kcal | Carbohydrates: 21g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 65mg | Potassium: 677mg | Fiber: 4g | Sugar: 1g | Vitamin A: 458IU | Vitamin C: 18mg | Calcium: 110mg | Iron: 5mg