The Best Roasted Garlic Mashed Potatoes
They’re everything mashed potatoes should be. Make them for Thanksgiving or just on a random weeknight.
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
- 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.)
- 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.
- 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.
- 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.
Notes
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.
