Roasted Garlic Mashed Potatoes

Ingredients

• 2heads of garlic
• 10 ml (2 teaspoons)oil
• 900 g (2 pounds)potatoes, peeled and quartered (such as russets or Maris Piper)
• 57 g (4 tablespoons)butter
• 170 g (½ cup)milk
• 2 tablespoonssour cream
• to tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Roast the garlic

   Rub the oil over the whole, unpeeled garlic heads. Wrap them in foil, set them on a baking tray and bake for 1 hour.

3. 3

   Cook the potatoes

   Put the potatoes in a large pan of boiling water and cook until tender, about 15 minutes. Drain, leave to cool slightly and chop.

4. 4

   Infuse the butter

   Once the garlic is cool enough to handle, cut each head in half and squeeze the roasted cloves into a small pot. Add the butter and heat until melted, then take the pot off the heat and let the butter infuse for 5 minutes or longer.

5. 5

   Mash and season

   Mash the cooked potatoes with the melted garlic butter, including the cloves or removing them if preferred, along with the milk and sour cream. Season with a little salt and pepper.

What are roasted garlic mashed potatoes?

Mashed potatoes are a familiar American side dish made by mashing cooked potatoes with rich ingredients such as butter and milk. This version adds roasted garlic, whose flavour becomes mellow and fragrant as it cooks.

Roasting the garlic separately gives it time to soften while the potatoes cook on the hob. Infusing the butter with the roasted cloves carries that flavour through the mash.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 4g protein, 28g carbs, 10g fat.

The potatoes provide most of the carbohydrates, while butter and sour cream contribute much of the fat; the milk adds a smaller amount of protein and fat. Pair a serving with a source of lean protein and vegetables for a more balanced plate.

Choosing the potatoes

Starchy potatoes: Russets or Maris Piper are suggested because they break down readily when cooked and mashed. Peel and quarter them so the pieces are ready to cook as directed.

Roasting the garlic

Whole heads: Keep the garlic unpeeled and wrapped in foil while it roasts for 1 hour at 175°C. This protects the cloves as they soften and develop a gentler flavour.

Handling: Let the garlic cool enough to touch before cutting the heads and squeezing out the cloves. The cloves should come away from their skins easily.

Getting the texture right

Tender potatoes: Cook them in boiling water for about 15 minutes, checking that they are soft enough to mash. Drain them well before combining them with the other ingredients.

Mashing: Add the infused butter, milk and sour cream to the cooked potatoes. Mash until combined, keeping the roasted cloves in for a more noticeable garlic texture or removing them for a smoother result.

Timing the two components

Garlic first: The garlic needs 1 hour in the oven, while the potatoes take about 15 minutes to cook. Start roasting the garlic before you put the potatoes on to boil.

Butter infusion: After melting the butter with the roasted cloves, leave it off the heat for at least 5 minutes. A longer infusion is also allowed by the method.

Serving the mash

This rich, savoury side works well alongside roast meat, vegetables or a casserole. Spoon it onto the plate while warm so the butter and creamy ingredients remain easy to mix through.

Recipe notes & tips

• Start roasting the garlic before you begin boiling the potatoes.
• Drain the potatoes thoroughly so excess water does not dilute the mash.
• Let the roasted garlic cool enough to handle before squeezing out the cloves.
• Leave the butter with the garlic off the heat for at least 5 minutes to infuse.
• Taste before adding salt, as the recipe leaves the seasoning amount to preference.

Variations

• Keep the cloves: Mash them into the potatoes for a more pronounced roasted-garlic flavour.
• Remove the cloves: Take them out of the butter before mashing for a milder, smoother result.
• Use another potato: Choose another floury potato variety if russets or Maris Piper are unavailable.
• Adjust the infusion: Leave the garlic in the melted butter for longer than 5 minutes before mashing.
• Season simply: Add salt and pepper to taste, checking the seasoning after mixing.

Common mistakes to avoid

• Peeling the garlic before roasting: Keep the heads whole and unpeeled as directed so the cloves roast inside their skins.
• Handling hot garlic: Let it cool enough to touch before cutting and squeezing out the cloves.
• Undercooking the potatoes: Cook them until tender, about 15 minutes, so they mash readily.
• Skipping the drain: Drain the potatoes before mashing to avoid adding excess cooking water.
• Adding the butter straight away: Let it infuse with the garlic off the heat for at least 5 minutes first.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave, stirring as needed; add a small splash of milk if the mash seems too firm.

Frequently asked questions