Roasting garlic will change your life. The garlic sweetens as it roasts and results in a golden brown bite of deliciousness. Add that to comforting, creamy mashed potatoes and you have a winner of a side dish.
To roast the garlic, cut the bulbs in half, place them on a piece of aluminum foil and drizzle with olive oil. Close the foil up tight like a purse and place directly on the oven rack. Then sit back and enjoy the aroma that fills your kitchen.
Once the garlic is finished roasting, let it cool slightly and then squeeze the garlic cloves out of their skins. Take a knife and smash the garlic into a paste. Be careful to remove all skins from the garlic paste. As you can see in this picture, there was one still in there.
Prepare your mashed potatoes as usual and then add the roasted garlic paste and mix well. The garlic brings a big layer of flavor to the potatoes. I always make these as a side dish to my savoury meatloaf.
Roasted Garlic Mashed Potatoes
- 3 pounds Yukon gold potatoes
- 2 tablespoons kosher salt
- 1 cup half and half
- 1 stick of butter
- 2 bulbs garlic, roasted
- Preheat oven to 400 degrees.
- Cut the tops off the garlic bulbs and sit them root down on a piece of aluminum foil.
- Drizzle olive oil over the tops of garlic bulbs and then wrap foil around them to make a packet.
- Sit packet on cookie sheet and bake for 30 minutes.
- Let garlic bulbs cool slightly and squeeze softened cloves out onto cutting board.
- Use a knife blade to smash garlic and set aside.
- Peel potatoes, if you prefer. I like to leave the skins on Yukon golds. Cut potatoes into chunks.
- Place potatoes in a large stockpot, add salt and cover with water.
- Bring to a boil over medium-high heat and then reduce heat to maintain a boil.
- Cook until fork tender.
- Heat the half and half and garlic in a saucepan over medium heat until simmering.
- Remove from heat and set aside.
- Drain potatoes, mash and add the garlic cream mixture and butter; stir to combine.