Roasted Garlic Mashed Potatoes

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Thanksgiving is right around the corner and I’m sure everyone is in need of a refresher on mashed potatoes or for some of you guidance on mashed potato making. Either way I’ve got you covered. Mash consists of potatoes, cream, butter, and salt. The texture should be smooth and creamy. The real trick with mash is cooking the potatoes enough but not too much, I’ll get more into the details in a little bit. If mashed potatoes wasn’t already enough we’re adding roasted garlic that you could probably just eat by the spoonful.


To start the recipe, boil a large pot of water filled up about 60% of the way then add a few pinches of salt. Pre heat the oven to 400 for roasting garlic. Cut the top 25% off two bulbs of garlic, place them on a piece of tinfoil large enough to wrap them both, pour a small amount of olive oil over the exposed garlic then wrap them up, bake for 40 mins.

Next, start peeling the potatoes and cut them into even sized chunks then place them in a bowl of cold water until they’re ready to be cooked. Storing them in cold water will prevent them from turning brown. When the water starts to boil, carefully drop the potatoes into the boiling water. Cook for about 25 minutes or until soft enough to easily pierce and remove a fork/knife with ease. While the potatoes are cooking gently heat the cream and butter in a medium sized sauce pan.

Potato peeling station

The garlic should be done cooking at this point, remove it from the oven and set aside until it’s cool enough to handle. Unwrap the garlic and squeeze it out like a tube a toothpaste on to a cutting board, then roughly chop it. When the potatoes are drained return them to the pot they were cooked in, let them sit for about 5 minutes and let additional steam dissipate. Add the cream and butter mixture then mash with a whisk, add a pinch of salt, chives, and roasted garlic. Mix until all of the ingredients are incorporated, don’t overmix. Transfer to a serving dish then garnish with chives, melted butter, and freshly ground pepper.


Liquid measuring cup
Chef knife
Cutting board


– Peel potatoes a day early, place in cold water, and store in the refrigerator to save on prep time the day you’re making the mash. The roasted garlic can also be cooked ahead of time, store in the foil it was cooked in
– Set up you potato peeling station like this to catch loose peels and potatoes if they slip out of your hand. The bowl of water is to prevent the potatoes from turning brown
– Check the potatoes doneness by using a fork to pierce a potato, it should slide in and out easily. This is important because if the potatoes become overcooked then they will become waterlogged, we want the liquid going in the potatoes to be cream and butter


2lbs Russet potatoes, peeled and chunked
1 cup Heavy cream
4 oz. Unsalted butter
2 Garlic bulbs
1/4 cup chives
Kosher salt to taste
Extra virgin olive oil

Optional garnish:
Melted butter
Freshly ground black pepper


  1. Start by preheating the oven to 400 degrees then filling a pot of water to boil
  2. Cut the top 25% off both garlic bulbs then cover with olive oil, wrap with tinfoil, and bake for 40 mins
  3. Meanwhile, drop the potatoes into the boiling water for about 25 minutes or until fully cooked
  4. In a medium sized pot gently heat the butter and cream
  5. Drain the potatoes then return to the pot they were cooked in
  6. Remove the garlic from the oven, unwrap then squeeze on to a cutting board, roughly chop, then set aside
  7. Add the heated butter and cream to the potatoes, mash with a whisk, then add the roasted garlic and chives. Combine all of the ingredients until smooth.
  8. Garnish with chives

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