I think mashed potatoes are the sad, forgotten dish of the Thanksgiving table. They are usually somewhere in the spread, but very few people sing the potato praises when the meal is finished.
That’s sad. Potatoes be good, yo. Especially when you amp up the flavor with buttery, mild and nutty roasted garlic. No need for gravy with these taters, the flavor and texture is spot on without any additions.
If you’ve never roasted a head of garlic before, it might be one of those kitchen tasks that seem scary, but I promise it’s as easy as can be. When shopping for the heads of garlic you are going to roast, look for flat bottoms so they lay flat in the pan. Remember, roasted garlic is much, much milder than raw garlic. For a fun treat, spread a clove or two of roasted garlic on a piece of buttered toast. So good!
Roasted Garlic Mashed Potatoes
I’m a pretty lazy cook and rarely peel my potatoes before mashing them. The peels add a ton of fiber and nutrients. But if you like the smooth and creamy texture of peel-less mashed potatoes, go ahead and peel.
- 3 heads of garlic
- 1 tablespoon olive oil
- 2 pounds potatoes, washed and cut into chunks
- 1/2 stick butter
- 4 ounces cream cheese
- 1/4 cup half and half cream
- Salt and pepper
- Preheat oven to 375°.
- Using a sharp knife, cut off the top of the heads of garlic. Discard tops.
- Place heads of garlic in a pie pan, drizzle with olive oil and sprinkle with salt and pepper. Cover pie pan with aluminum foil and bake in oven for 25-30 minutes or until garlic is soft and creamy. Remove from oven and let cool.
- In a large pot of water, boil potato chunks until soft and tender.
- Drain potatoes and add back into pot. Mash until steam is released.
- Add in butter, cream cheese, and half and half. Mash until smooth and well incorporated.
- Squeeze in the roasted cloves of garlic from the heads (yes, all three). Mash until well incorporated.
- Salt and pepper the potatoes to taste.
Do you like your mashed potatoes with brown gravy, white gravy or gravy-free?