Garlic Mashed Potato Recipe

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The creamy roasted garlic mashed potato has a rich, smooth flavor so unforgettable that everyone will be spooning in while you're not looking. That's because they taste great with everything, and are easy to make on the stove, in the slow cooker, or in the instant pot.

Creamy Garlic Mashed Potatoes are a perfect accompaniment to turkey meatballs, Wisconsin beer brats, or Tri Tip, California's best kept secret. Take a look at other delicious side dishes and pick your favorite.

Yes, the best garlic mashed potatoes are made with a ton of garlic. But not so hot, spicy, stay with you forever, even raw garlic in the morning. These are garlic mashed potatoes Ina Garten would be proud of, using 40 () whole cloves of roasted, sweet, and sticky garlic that transforms ordinary potatoes into things worth sneaking away, one tablespoon at a time.

If you've been mashing garlic powder potatoes all this time, maybe, just, consider learning how to roast garlic. It is really easy to do and the results are worth it.

Roast garlic mashed potatoes for two or twenty? Click and slide the number next to "servings" on the recipe card below to adjust the ingredients to match the amount you're feeding – the recipe does the math for you, it's that easy.

What are the best potatoes for mashed potatoes?

For mashed potatoes, choose potatoes with a higher starch content and make the mashed potatoes fluffier. Russets or Yukon golds are excellent options.

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Waxy potatoes, like red, white, or new potatoes, require more puree to become creamy. If you're not careful, you could end up with a sticky mess.

How to make garlic mashed potatoes:

Have you roasted the garlic? Peeled and butchered potatoes? Wunderbar! Let's start cooking!

  1. First, place the potatoes in a large saucepan and fill them with water, covering the potatoes about an inch.
  2. Then bring the pot to a boil. Reduce heat to low and cook potatoes until tender, about 20 to 25 minutes.
  3. Then drain the potatoes. Dry the pot and return the hot potatoes to the pot. Crush them by hand as gently as you like, or with a food mill or richer.
  4. Finally, add the melted butter and minced garlic. Then pour a little, but not all, of half and half. Stir everything well. Use the rest half and half if the potatoes are too thick.
  5. Season to taste with salt and freshly ground pepper, and garnish with some fresh herbs, if any.

How to roast garlic, 2 easy ways:

The first technique: dry roasting the garlic in a frying pan

  1. Break your teeth but don't peel them, keep them on paper.
  2. Then dry roast them in a pan over the lowest possible temperature.
  3. Stir teeth occasionally, cooking until dark brown, smooth, and stained, about 25 minutes total.
  4. Remove skillet from heat, cover and let cool for 10-15 minutes until cool enough to handle. Then peel the garlic and reserve.

Technique 2: roast whole garlic

If you need something with a little less time on the stove, you can easily roast garlic in the oven. Here's a deep dive on how to roast whole garlic heads, or you can do it like this:

  1. First, cut off the top of the garlic heads with a sharp knife, about 1/4 "to 1/2". Then drizzle a little olive oil over the garlic. 1-2 tablespoons per head, depending on size.
  2. Then wrap each head tightly in aluminum foil. However, if you want to try oven roasted garlic for this recipe, here is a trick for roasting a large amount of garlic: Place all the heads in a muffin tin, then wrap the top of the tin tightly with aluminum foil. Genius!
  3. Bake the garlic in a 400 degree oven for 30 to 40 minutes, until the garlic is caramelized in color and can be pierced with a knife.
  4. Once it's cool enough to handle, you can firmly (but gently!) Squeeze the garlic from the top you trimmed off.

Can you make mashed potatoes with red garlic?

If you want to make garlic mashed potatoes or garlic mashed potatoes with red potatoes instead of Russet, go ahead! The tender red potatoes with the skin are just as delicious. A richer meat prevents the potatoes from overflowing.

How to dress mashed potatoes:

There are endless ways to make mashed potatoes; Depending on who you're cooking for or what you like, you can add just about anything and make it delicious. After all, potatoes go with everything.

  • Garlic mashed potatoes with sour cream: Instead of half and half, use sour cream to add an extra layer of creamy richness to your potatoes. What could not be loved?
  • Healthy garlic mashed potatoes. Lighten your mashes with chicken broth and skim milk instead of cream, and use low-fat sour cream instead of all but 1 tablespoon of butter.
  • Garlic mashed potatoes with cream cheese: Cream cheese melts beautifully in potatoes and can give a serious creamy texture to mashed potatoes. If you're making a sauce pan of mashed potatoes, add a little cream cheese and back off. It can be stabbed with a fork.
  • Garlic mashed potatoes with skin. Mashed potatoes become a little more rustic when left alone. Garlic mashed potatoes, skinless adds texture and fiber.
  • Garlic mashed potatoes with chives: Freshly minced chives from the garden are good throughout the year. Chives in garlic mashed potatoes are especially lovely.
  • Garlic mashed potatoes with cheese: Grated Parmesan cheese folded into mashed potatoes, or even a few blended blue cheese crumbs can turn mashed potatoes into garlic a big problem. Perfect for lovers of baked potato.
  • Garlic mashed potatoes with bacon: Potatoes and bacon have been stable for decades. A few bacon crumbs added to the garlic mashed potatoes could seal the deal.
  • Casserole of mashed potatoes with garlic: Once you make the mashed potatoes, move it to a saucepan and sprinkle with butter. Cover with foil and bake in a 350 degree oven, or keep warm until dinner time. Any meal would be lucky to have you.

How to make garlic mashed potatoes, instant pot:

It is quick and easy to make Instant Potato puree.

  1. First, peel and cut the potatoes for cooking. Add them to the instant pot, then add enough cold water to completely cover them. (Depending on the size of your pot, this should be 4-5 cups.) Add a little salt to the water.
  2. When you are ready, put on the lid of your pressure cooker. Set the valve to sealed and cook by hand for 8 minutes. Note that it will take 8-10 minutes for the pot to press.
  3. Once the timer sounds, you can quickly release pressure from your pot. Carefully drain the potatoes and then return them to the instant pot with the power turned off.
  4. Then just add the garlic, butter, and half and half. You can combine them with a standard potato masher if desired. Alternatively, you can puree and then whisk them with a hand mixer. Season to taste.

How to make garlic mashed potatoes and slow cooker:

  1. Once you cook the potatoes, drain them.
  2. In a bowl, mash to a smooth consistency (or use a potato fortifier or food mill).
  3. Using a flexible rubber spatula, fold the melted butter and minced garlic until just combined. Fold 1 1/2 cups half and a half, adding remaining 1/2 cup as needed to adjust consistency.
  4. When done mixing, transfer the potato mixture to a slow cooker, cover and cook on LOW for 2 to 3 hours.
  5. Just before serving, add the butter and season with salt and pepper to taste.

Can you make mashed potatoes with garlic?

If you're pressed for time, you can definitely do it ahead of time. A good trick is to peel and mash the potatoes and soak them in cold water in the refrigerator overnight, before you start cooking them.

Otherwise, here is the perfect recipe for mashed potatoes, if you so choose. All you need to do is cook the garlic, peel it, and chop it to fold it into the potatoes.

The creamy roasted garlic mashed potato has a rich, smooth flavor so unforgettable that everyone will be spooning in while you're not looking. This is because they taste great with everything, and are easy to make on the stove, in the slow cooker, or in the instant pot.

  • 40 unpeeled garlic cloves (skinless)
  • 5 pounds peeled Russet potatoes, quartered and cut into 1-inch pieces
  • 1 cup butter, melted (2 sticks)
  • 2 cups half and half hot
  • Salt and freshly ground black pepper
  • chopped fresh chives for garnish, optional

To roast the garlic:

  • In a medium skillet over the lowest possible heat, toast the garlic cloves until they are dark brown and slightly soft, 20-25 minutes.
  • Remove skillet from heat, cover and let stand until garlic is completely soft, 10 to 15 minutes. Peel and chop the garlic, reserve.

To make the potatoes:

  • Cover the potatoes with 1 inch of water in a large saucepan. Bring to a boil, then simmer and cook until the potatoes are tender and a fork can easily slide into the center, 20 to 25 minutes.
  • Drain the potatoes in a strainer and stir to remove excess water. Dry the pot.
  • Add the potatoes back to the pot and mash to a smooth consistency (or process through the food mill or richer in the dry pot).
  • Using a flexible rubber spatula, fold the melted butter and minced garlic until just combined. Fold 1 1/2 cups half and a half, adding the remaining 1/2 cup as needed to adjust consistency.
  • Season with salt and pepper to taste and garnish with chives if desired.

Recipe Notes

Prepare yourself: Peeled and cut potatoes can be kept submerged in water, in the refrigerator for up to 24 hours. Drain the potatoes before continuing with the recipe.


Calories :: 365kcal

GarlicWith PotatoesMashedRecipe

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