The Best Roasted Garlic Mashed Potatoes

I have a lot of controversial opinions about mashed potatoes.

#1. Instant mashed potato flakes are from the pits of hell.

#2. Gravy is fine, but mashed potatoes should be able to stand on their own without it.

#3. You salt them in the pot, NOT AT THE TABLE. If someone has to salt my potatoes, I have failed.

#4. Figure out how many pounds of potatoes you think you’ll need and double it.

Ok, maybe not that last one. My Soda Fountain staff would like you to know that I have a chronic fear of running out of mashed potatoes, despite the fact that we always have an obscene amount left over.

Anyway.

We’re heading into prime mashed potato season, so I thought I’d share one of my favorite recipes from my brand new cookbook.

These aren’t your average mashed potatoes. There’s roasted garlic, plenty of butter and cream, cheddar cheese, and a little splash of balsamic vinegar. (I know that last one sounds weird, but trust me.)

They’re everything mashed potatoes should be. Make them for Thanksgiving or just on a random weeknight. You don’t need an excuse to make damn good mashed potatoes.

 

Roasted Garlic Mashed Potatoes

Serves 4 to 6

A quick potato note: Russets yield the fluffiest mashed potatoes, while red potatoes or Yukon Golds are creamy and buttery. I love both equally, so use whatever you prefer.

Ingredients

• 1 head garlic
• 1 teaspoon extra-virgin olive oil
• 3 pounds potatoes of your choice, peeled and quartered
• 1 bay leaf
• ¾ cup heavy cream
• ½ cup (1 stick) unsalted butter
• 1 tablespoon balsamic vinegar
• 1 tablespoon fine sea salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 400°F. Slice the top off the garlic bulb to expose the cloves. Drizzle with the olive oil and wrap in foil. Place directly on the oven rack and roast until golden and soft, about 45 minutes. Set aside. (I like to do this when I’m baking other stuff because it feels silly to preheat a giant oven for one bulb of garlic.)
2. Place the potatoes and bay leaf in a large pot and cover with several inches of cold water. Bring to a boil, then reduce to a simmer. Cook for 20 to 25 minutes, until the potatoes are fork-tender. Drain the potatoes well and discard the bay leaf. Return the potatoes to the empty, hot pot and stir over low heat for 1 to 2 minutes to evaporate excess moisture.
3. Squeeze the roasted garlic cloves out of their skins into the pot. Add the cream, butter, balsamic vinegar, salt, and pepper. Mash with a potato masher until smooth and creamy. Stir in the cheddar cheese until melted and fully incorporated. Taste and adjust seasoning as needed and serve with gravy or a drizzle of melted butter.
4. To reheat leftover mashed potatoes, add the potatoes and a splash of milk to a saucepan and heat gently over medium heat, stirring until warmed through.

Print

 

A couple thoughts as I type this out:

First, I have exactly zero idea on how to make this dairy-free. I can live without dairy in a lot of aspects of life, but not when it comes to potatoes.

Second, I use an old-fashioned potato masher because I don’t mind lumps. You could run the hot potatoes through a ricer, too, but I only do that when I’m making pomme purée at the restaurant. It’s fussy, and I don’t do fussy at home. Just don’t use an immersion blender. It does something to the starch and makes the mash gummy and weird. 

Third, you can use a few tablespoons of garlic confit in place of the roasted garlic if you happen to have some on hand. My garlic confit recipe is in the new cookbook, too. It’s super addicting.

Fourth, the balsamic adds an amazing pop of flavor, but don’t overdo it.

And there you have it.

If you like this kind of cooking, you’ll find plenty more in my Old-Fashioned on Purpose Cookbook. It’s full of practical, flexible, made-from-scratch recipes without a bunch of unnecessary fuss.

[Grab a copy here.]

Happy mashed potato season,

-Jill

Enjoying these mashed potatoes at Thanksgiving? Check out my other Thanksgiving Recipes here:

• Homemade Cranberry Sauce Recipe
• Honey-Sweetened Pumpkin Pie Recipe
• How to Cook a Pastured Turkey
• Buttermilk Biscuits Recipe

Curious about my NEW cookbook? Check out these posts for more details:

• Details on the recipes in my cookbook
• Homemade Chicken Nuggets (Easy Baked Recipe)