No? It’s just me.
This is one of my favorite things to make for the weekend – what could possibly be better than a cozy steakhouse meal that involves ROASTED GARLIC? Seriously. Nothing.
Roasted Garlic Mashed Potatoes
I think it goes without saying that for these you could just add roasted garlic to any old mashed potato recipe you like – roasted garlic is SUCH great addition to any potato recipe – you’ll love it!
Here’s what you need:
- 7 medium potatoes – any kind you like!
- 1 stick butter (less if you’re a prude – it’s a lot of potatoes!)
- 1 cup milk or half and half
- 2 heads garlic
- salt and pepper
To roast the garlic, turn your oven to 425F. Wrap whole heads of garlic in tin foil and place them in the oven for 45 minutes. The outsides of the bulbs will be very papery and the insides will be SUPER SOFT. I’ve heard of recipes where you cut the garlic then add oil and salt and THEN roast it, but that seems like it adds calories and, frankly, puts the garlic more at risk for burning because the skin is cut and the cloves are exposed to the elements of, you know, a super hot oven. So, this method works best for me.
This smells SO good. I could have cooked mine even longer but ran out of time – the garlic will be a deep caramel color and squishy. To remove the garlic, just squeeze the head halves until the garlic squishes out, and toss the skins.
Now you have a pile of slimy, sticky, sweet, yummy roasted garlic. It’s amazing how different the taste is after roasting the garlic! Fabulous. To process the garlic, sprinkle it with just a little salt.
For the potatoes, I leave the skins on – they’re so good that way! Scrub them really well – dirt in food is unappealing to some.
Ahhhh salt is good. Cover the potatoes and bring the water to a boil. Take the lid off when the water starts to boil so you don’t make a huge mess! Let the potatoes boil for 10-15 minutes until a fork slides EASILY into one of the chunks. Then, drain the potatoes and add back to the pot with the butter and half the milk.
Delicious. Now, I use a potato masher, but you can use an electric mixer if you like smoother potatoes! Begin mixing the potatoes, adding more milk and pepper as you go until you get the consistency you want.