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The Definitive Roasted Garlic Mashed Potatoes

Ultimate Roasted Garlic Mashed Potatoes

I know you’re all probably sick of Thanksgiving food by now. You’ve probably exhausted your leftovers, and gag at the mere mention of turkey. But you’ll thank me next year (and I’ll thank me next year too!) when you can come back to these posts to help you plan your perfect Thanksgiving feast. And don’t worry, I only have a few more turkey day posts left, including a pie disaster you have to see to believe. You just wait.

These potatoes are good. So good we’ve made them 3 years in a row without hesitation. We’ll probably make them again next year too. You just don’t mess with something this good.

Why are they so good? Well, it probably has something to do with the two heads of roasted garlic or the three full sticks of butter (which we actually reduced to 1 1/2 and it was still decadent). That could be it.

The Definitive Mashed Potato with Roasted Garlic

Makes: 8 servings. Recipe from Michael Chiarello.

Ingredients:

For the Garlic Paste:
2 whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper

2 pounds Yukon Gold potatoes
1 1/2 sticks unsalted butter, at room temperature
1-2 tablespoons garlic paste, more or less to taste
1 1/2 cups heavy cream
Sea salt, preferably gray sea salt, and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil

Directions:

Start with the roasted garlic: Preheat the oven to 350 degrees F.

Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Alternatively, drizzle cloves with olive oil, and sprinkle with salt and pepper. Wrap in aluminum foil and cook for 30-45 minutes, or until soft (almost mushy) and golden. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a food processor, along with 1/4 cup olive oil. Puree until smooth; you should have a paste-like consistency.

For the potatoes: Peel and cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight (or 30 minutes. whatever you have time for!). Add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well and return to pot. Over very low heat, stir and mash the potatoes. Doing this over low heat will let the remaining water evaporate out of the potatoes, making for an even fluffier final product.

Meanwhile, heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold cream mixture into potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

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9 CommentsLeave a Comment →

  1. 1
    Posted On December 2, 2009 at 11:50 pm

    Those look fantastic! I’m going to have to try those at some point. Thanks for the recommendation and recipe! :)

    Reply

  2. 2
    Posted On December 3, 2009 at 8:40 am

    very nice. i think garlic adds something amazing to pretty much any savory dish. especially if it’s roasted! yummm.

    Reply

  3. 3
    Posted On December 3, 2009 at 9:36 am

    With that much butter and cream, these must be good. Yum!

    Reply

  4. 4
    Posted On December 3, 2009 at 12:26 pm

    Oh that looks amazing. Definitely making these!

    Reply

  5. 5
    Posted On December 4, 2009 at 3:21 am

    That sounds like an awesome ONCE-A-YEAR side dish! ;) YUM!

    Reply

  6. 6
    Posted On December 4, 2009 at 10:36 am

    Great recipe for Christmas “Dunch” (lunch/dinner)! Thank you.

    Reply

  7. 7
    Posted On December 4, 2009 at 1:15 pm

    That mash looks dreamy. I wish I could dip a fork in and try some right now :)

    Reply

  8. 8
    Posted On December 9, 2009 at 2:36 pm

    Wow, that’s a rich version of mashed potato – sounds soooo good though!

    Reply

  9. 9
    Posted On March 12, 2012 at 9:12 pm

    This recipe has changed my life! OH MY GOD. I made them using half&half instead of cream, and a little less of the cream and garlic (8 cloves vs. 2 heads… but I probably had less potatoes, too). They came out AMAZING. What a difference cream and garlic make to the average mashed potatoes that I grew up eating (no, offense, mom, I love you!). Thank you! btw, I searched many of my favorite sites for a garlic mashed potato recipe and this looked by far the best tasting while also being somewhat reasonable (cream cheese in mashed potatoes?? what are people thinking?!).

    Reply

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