Garlic Mashed Potatoes

You know what’s great? Mashed potatoes. You know what’s even better? Roasted garlic mashed potatoes. That extra savory flavor from melty, roasted garlic adds the perfect kick to classic mashed spuds. (I also add a splash of tangy balsamic vinegar to kick them up a notch.) Whether you want them on your Thanksgiving table or are just craving some cozy carbs, here are some tips to make them perfectly every time:

How To Make Garlic Mashed Potatoes

INGREDIENTS

• Garlic: Spoiler alert: Roasted garlic is the most satisfying food..maybe ever?! And while it sounds fancy, it's anything but fussy: Simply toss a whole head (skins and all!) with a bit of olive oil and wrap it up in foil. Bake the whole thing for 45 minutes, and prepare yourself—the garlic cloves take on a sweet flavor and sticky, spreadable texture. If you have them, I definitely recommend roasting two heads at once here—you can smash the garlic cloves from one head into your mashed potatoes and save the second one to make roasted garlic bread (which is always a good idea).
• Potatoes: Potatoes are typically characterized as either waxy or starchy. When you’re looking for baked potato-vibes, starchy potatoes like Russets are the way to go. However, for super-buttery, fluffy mashed potatoes, you need to go thin-skinned and waxy, like Red Bliss. Unlike starchy potatoes, which can get waterlogged when boiled or gluey when whipped, waxy potatoes stay light and creamy and don’t absorb too much water. I also love buttery Yukon Gold potatoes for mashed potatoes like these.
• Butter & Heavy Cream: A combination of melted butter and heavy cream will create the ultimate creamy, smooth, and fluffy mashed potatoes.
• Balsamic Vinegar: A little bit of balsamic vinegar amps up the flavor in these potatoes, and adds a bit of acidity to the mix.
  

STEP-BY-STEP INSTRUCTIONS

First, we’ll prepare the star of the show: the roasted garlic. Drizzle olive oil over the top of the garlic head (skins and all) and wrap it in foil. Bake in a 400° oven until golden and soft, the kind of texture where you could spread it. Then, set it aside while we work on our potatoes.

Add the peeled and chopped potatoes to a large pot, then add enough water to cover potatoes by a few inches. Season with salt, then cover the pot and bring to a boil. Check if the potatoes are soft by piercing them with a knife after around 30 minutes. If the knife easily slides in, then they’re good to go. Once done, drain in a colander.

Add the potatoes to a large bowl, then mash or rice the potatoes. Slowly add the melted butter, cream, and garlic, then add the balsamic vinegar. Season generously with salt (taste later and add more as needed), then garnish with fresh parsley for the final finishing touch.

Full list of ingredients & instructions can be found in the recipe below.

Recipe Tips

• Cook the potatoes until very tender. The biggest contributor to lumpy mashed potatoes? Boiling potatoes too "al dente". You'll know they're ready to drain when you slide in a knife and meet no resistance. Otherwise, give them more time to soften up.
• Mash with warm butter and heavy cream. Once the potatoes cook, you want to mash them immediately—you don't want them cooling down at all! Make sure you don't mash them with cold butter or cream. This will also cool down the potatoes, resulting in a gummy, not-super-fluffy texture.
• Don't skip the salt. Yes, these get plenty of flavor from the roasted garlic, but you don't want to skip the salt. Mashed potatoes need more than you think to really shine.
• Make them vegan. Although obviously not as creamy, you can definitely pull off creamy garlic mashed potatoes without the cream. I like to sub in non-dairy coconut or unsweetened almond milk for some of the liquid and vegan butter for regular butter.
  

What To Serve With Garlic Mashed Potatoes

• Roasted Pork Tenderloin: These creamy garlic mashed potatoes go perfectly with tender roasted pork tenderloin.
• Tomato Butter Roast Chicken: Just like we upgraded these mashed potatoes, this roast chicken gets an upgrade with the addition of tomato butter.
• Stuffed Turkey Breast: Switch up your Thanksgiving centerpiece with this stuffed turkey breast, served alongside creamy garlic mashed potatoes.

Storage

If you have any leftovers, store them in an airtight container in the fridge for 3-4 days.