Description
Delicious and creamy garlic mashed potatoes made with roasted garlic, butter, and Parmigiano cheese.
Ingredients
Scale
- 2½ pounds potatoes (Yukon Gold or Russet, whole, unpeeled, and similarly sized)
- 1 whole head of garlic (use two for more garlic flavor)
- 1 tablespoon olive oil (for roasting the garlic)
- 8 tablespoons unsalted butter (1 stick)
- 1 cup heavy cream (or half-and-half or whole milk)
- ¾ cup grated Parmigiano
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
Instructions
- Roast the Garlic: Slice the top off 1 whole head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast until golden and soft—about 30 minutes in an air fryer or 40 minutes in a 400°F (200°C) oven. Let it cool slightly, then squeeze the caramelized cloves into a small bowl and mash with a fork.
- Boil the Potatoes: While the garlic roasts, add 2½ pounds of potatoes (whole, unpeeled, similar in size) to a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until fork-tender. Drain well and let them sit for a few minutes so excess steam can evaporate—this helps keep the mash fluffy.
- Rice the Potatoes: Skip the peeling! Slice each potato in half crosswise, and press the cut side down through a potato ricer. The skin will stay behind—just discard it as you go. Rice the potatoes directly into a Dutch oven or large pot.
- Whip and Finish: Warm 8 tablespoons unsalted butter and 1 cup heavy cream together in the microwave or a small saucepan until the butter is fully melted. Add about ¾ of the hot mixture into the riced potatoes. Add the mashed roasted garlic, 1 teaspoon salt, ⅛ teaspoon black pepper, and ¾ cup grated Parmigiano. Stir gently with a wooden spoon until just combined—don’t overmix and adjust the seasoning with more salt and freshly cracked black pepper. Add more of the butter-cream mixture as needed to reach your desired consistency, and more parmesan if you’re feeling extra. If the mash cools down too much, gently rewarm it on the stove over low heat while stirring. If it gets too thick, loosen it up with a splash of warm cream or milk. It’s perfectly creamy and seasoned to your taste, you’re ready to serve.
Notes
- For a richer flavor, roast two heads of garlic.
- Ensure potatoes are uniform in size for even cooking.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting, Boiling, Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg