Garlic Mashed Potatoes
Silky, buttery mashed potatoes loaded with the mellow sweetness of roasted garlic. Made with Yukon Gold potatoes for a naturally creamy texture, these are the ultimate steakhouse-style side.
Ingredients
- 1 head head of garlic, top trimmed
- 2 tsp olive oil
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 2 tsp kosher salt
- 6 tbsp unsalted butter
- 2/3 cup heavy cream, warmed
- 1/4 cup sour cream
- 1/4 tsp white pepper
- 2 tbsp fresh chives, snipped
Instructions
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1
Preheat oven to 400°F (205°C). Slice the top off 1 head head of garlic, drizzle with 2 tsp olive oil, wrap in foil, and roast until golden and soft, about 40 minutes. Squeeze out the cloves and mash to a paste.
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2
Place 3 lbs peeled and quartered Yukon Gold potatoes in a large pot, cover with cold water, and add 1 tsp kosher salt. Boil then simmer until very tender, about 15-18 minutes.
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3
Drain the potatoes, then return them to the warm pot over low heat for 1-2 minutes to steam off excess moisture.
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4
Pass the potatoes through a ricer back into the pot, or mash until mostly smooth.
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5
Add 6 tbsp unsalted butter and stir until melted. Mix in the roasted garlic paste.
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6
Gradually stir in 2/3 cup warmed heavy cream and 1/4 cup sour cream. Season with remaining kosher salt and 1/4 tsp white pepper.
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7
Serve topped with a pat of butter and garnished with 2 tbsp snipped fresh chives.