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These creamy garlic spuds take ordinary potatoes to a whole new level. The slow-cooked garlic gives them a smooth, nutty flavor that makes this side dish the real star of any meal. Your dinner guests won't stop talking about how amazing these potatoes taste - they're truly unforgettable.
I whipped these up for the first time when my in-laws were coming for Thanksgiving and I was super nervous. The amazing smell of garlic filled my home and instantly broke all the tension - everyone started making yummy sounds before they'd even tasted a bite.
Ingredients
- Whole garlic head: turns magically sweet and mellow during roasting
- Red potatoes: their firm texture and thin peels make for the perfect slightly chunky yet smooth result
- Olive oil: gets the garlic roasting to a beautiful golden color
- Kosher salt: brings out all the tastes without making things too salty
- Butter: adds that lovely richness and smooth feel
- Half and half: sits right between milk and cream for that dreamy potato texture
- Fresh ground pepper: gives just a hint of warmth that works with the sweet roasted garlic
Step-by-Step Instructions
- Roast the Garlic:
- Slice the top quarter inch off a whole garlic bulb to show the cloves inside. Set it on some foil and pour olive oil over it, making sure it gets between all the cloves. Wrap the garlic tightly in the foil and bake at 375°F for about an hour. Your kitchen will smell amazing as the garlic changes from sharp to wonderfully sweet. When done, the cloves should look golden and be soft enough to squeeze out with just a little pressure.
- Boil the Potatoes:
- Cut red potatoes into quarters and put them in a big pot with cold water covering them - don't use hot water or they'll cook unevenly. Throw in a good teaspoon of kosher salt to get flavor right into the potatoes. Bring everything to a boil, then turn down to a simmer for about 15 minutes. Check if they're done by poking with a fork - they should be soft but not falling apart.
- Prepare for Mashing:
- Empty the potatoes into a strainer, then put them back in the warm pot. The leftover heat will dry up extra moisture so your potatoes aren't watery. Squeeze the soft garlic cloves right into the pot with the potatoes - they'll pop right out of their skins.
- Create Creamy Texture:
- Heat up the half and half with the butter until all the butter melts. This key step keeps your potatoes hot and helps everything mix together smoothly. Pour this over your potatoes and garlic, add salt and pepper, then mash everything together. Work fast but carefully, mashing just enough to make them creamy with a few small lumps for texture. Don't overmash or they'll get sticky and gluey.
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When I first gave these potatoes to my childhood buddy who always said she hated garlic, she not only asked for more but insisted I give her the recipe. That showed me that properly cooked garlic can win over anyone. Now I always make extra roasted garlic so I can spread it on bread or toss it into other dishes.
Make Ahead Magic
You can make these potatoes up to two days early, which is super handy for busy holiday cooking. Just store them in a sealed container in the fridge, then warm them up in a covered dish at 350°F for around 30 minutes. Add a little splash of cream and some butter bits before heating to keep them nice and creamy. The funny thing is, they actually taste better the next day as the flavors have time to blend together.
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Variations To Try
Mix things up based on what's in your kitchen. Yukon Gold potatoes will make them even more buttery. If you don't do dairy, swap the butter for olive oil and use unsweetened almond milk instead of half and half. Try adding other roasted veggies like parsnips or cauliflower before mashing for extra flavor layers. Fresh herbs such as chives, rosemary, or thyme are great mixed in right before serving.
Perfect Pairings
These garlic mashed potatoes go well with almost any protein. They're fantastic with holiday turkey or ham, but work just as well with a simple roast chicken or grilled steak. For those who don't eat meat, serve them with roasted veggies and rich mushroom gravy. The light sweetness from the roasted garlic works really well with slightly bitter greens like Brussels sprouts or kale. For total comfort food, eat them alongside meatloaf with some green beans on the side.
Common Recipe Questions
- → How can I roast garlic the right way?
Slice the garlic head across the top, add a bit of olive oil, and wrap it in aluminum foil. Bake at 375°F for around 60 minutes until it feels soft and looks golden.
- → What potatoes should I pick for this dish?
Red potatoes give you the creamiest results, though Yukon Gold potatoes work wonderfully too for this mash.
- → Can I fix these potatoes beforehand?
Sure thing. Make your mashed potatoes early and warm them up later on the stove or in your microwave. Just add a little cream if they seem dry.
- → Are other herbs good for topping?
You bet! Try fresh parsley, snipped chives, or fragrant thyme to boost the taste of your potato mash even more.
- → What's the trick for super creamy potatoes?
Heat your butter and half and half before mixing them in. Also, don't overmash your potatoes. Leave some small lumps for better texture.