Creamy Garlic Mashed Potatoes
A good homemade mashed potato really makes a difference. If you love garlic, this is your thing! These mashed potatoes are perfectly rich and creamy, full of so much flavor, easy to make of course and always a crowd pleaser!
Believe me, I have tried a lot of different types of mashed potatoes and let me just say, you really should stay away from that box kind. And if you are judging, then you should know I was extremely sick and recovering from a dental procedure, that I had to attempt the boxed monstrosity. No, Arafat is terrified of cooking because I have set the bar too high and I behave like a female Gordon Ramsay. Although I did tell him “honey, next time please just go on our website and follow this recipe please, please! I will only judge you if you use a boxed or frozen mashed potato.”
Recipe | Serving: 3-6
Ingredients
Garlic cloves - 10-12
Yukon Gold or Creamer Potatoes - 4 lbs
Salt - 2 tsp, plus more to taste
Unsalted butter - 1 stick (½ cup), melted
Heavy Cream - 1 cup
Fresh Rosemary - 2-3 sprigs
Freshly Ground Black Pepper - to taste
Directions
Preheat the oven to 400ºF. Toss the garlic cloves with olive oil and a pinch of salt. Wrap it well in a foil packet and roast until soft, about 30 minutes. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.
Peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
Dice the potatoes into 1-inch (2-cm) cubes. Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
Transfer the potatoes and roasted garlic to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
Add the melted butter, and stir to incorporate, then season with salt to taste.
In a small saucepan, combine the heavy cream and rosemary. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
Top with a pat of butter, and freshly ground black pepper.
Note: If you prefer roasted potatoes over mashed potatoes, check out our Roasted Potatoes with Duck Fat.
If you do recreate our recipe, be sure to
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