Description
A creamy and flavorful twist on classic mashed potatoes, infused with roasted garlic and fresh chives.
Ingredients
Scale
- 1 whole head garlic
- 1 tbsp olive oil (15ml)
- 2 ½ lbs baby potatoes (1 kg)
- 2 tsp salt, plus more to taste if needed
- ¼ cup butter (56g)
- ½ cup heavy cream or whole milk (120ml)
- ¼ cup fresh chives, finely chopped (12g)
Instructions
- Preheat oven to 400°F (205°C) and set aside a small baking sheet or roasting pan.
- Garlic prep: Without removing the individual cloves from the head or fully removing the skin, peel off the outer-most, papery skin on the garlic head. Use a sharp-knife to cut off about 1/4-inch off the top of the garlic head to expose the cloves.
- Season garlic: Place the garlic head with the exposed cloves facing up in the middle of a small piece of parchment paper and/or foil. Drizzle 1 tbsp olive oil over the top and season with a pinch of salt. Use your fingers to spread the oil and spice all over the garlic. Wrap the garlic up in the paper/foil so it’s completely covered and place on the small baking tray/pan.
- Roast & cool: Roast in the middle of the oven for about 35-40 minutes until golden brown around the edges and the cloves are soft. Unwrap the garlic and let it cool for about 5-10 minutes until cool enough to handle. When you’re ready, pinch from the bottom of the clove and pull up – the garlic should pop right out.
- Boil potatoes: Add the potatoes to a large pot and cover with at least 1-inch of cool water and 2 teaspoons salt. Bring the pot to a boil, then reduce the temperature to maintain a rapid simmer. Let simmer about 15 minutes or until the potatoes are fork tender.
- Drain & Dry: Transfer the potatoes to a colander to drain away the cooking water. Shake the colander to rid the potatoes of excess water. Set the potatoes aside to let them air dry a few minutes.
- Warm dairy: In a small sauce pan, warm the butter and cream over a medium low heat until the butter is fully melted. Stir in the roasted garlic cloves and mix until well combined.
- Mash potatoes: Add the potatoes back to the boiling pot then start mashing or ricing until mostly mashed.
- Combine: Pour the melted butter/cream into the pot along with the chopped chives and continue mashing and mixing until fully combined and you reach your desired mash consistency.
- Enjoy: Taste and season with additional salt and black pepper as you see fit then serve warm and enjoy. Cool and store leftovers in an airtight container in the fridge. Use within 3-4 days.
Notes
- These mashed potatoes can be made ahead of time and reheated before serving.
- For a richer flavor, consider using more butter or cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg