▶️Ingredients:
- 2 lbs russet or Yukon Gold potatoes (peeled and cut into chunks)
- 1 head of garlic
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream (or whole milk for a lighter version)
- 1/2 cup sour cream (optional for extra creaminess)
- Salt and black pepper to taste
- Fresh parsley (chopped, for garnish)
▶️Instructions:
- Roast the Garlic:
- Preheat your oven to 400°F (200°C).
- Slice the top off the garlic head to expose the cloves. Drizzle with a little olive oil and wrap it in aluminum foil.
- Roast the garlic in the oven for 30-40 minutes, until the cloves are soft and golden brown. Once done, let it cool slightly before squeezing the roasted garlic out of the skins.
- Boil the Potatoes:
- Place the peeled and chopped potatoes in a large pot and cover them with water. Add a pinch of salt.
- Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Mash the Potatoes:
- Drain the potatoes and return them to the pot or place them in a large mixing bowl.
- Add the butter, heavy cream, sour cream (if using), and roasted garlic. Mash the potatoes using a potato masher or hand mixer until smooth and creamy. If you like your mashed potatoes extra creamy, you can add more cream or butter.
- Season and Serve:
- Season the mashed potatoes with salt and black pepper to taste.
- Transfer the potatoes to a serving dish and garnish with freshly chopped parsley.
These Roasted Garlic Mashed Potatoes are rich, creamy, and packed with deep garlic flavor—perfect as a side dish for any meal! Enjoy!