Roasted Garlic Mashed Potato

A quick, easy, and fail-proof way to make the best potato mash. Roasted garlic mashed potato elevates everyday mash with the flavor of roasted garlic to a divine side dish to any meat.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Servings servings

Calories 132kcal

Author Subhasmita

Ingredients

2 pound Potatoes
1 head Garlic
¾ cup half and half
¼ cup sour cream room temperature
4 tablespoon butter cubed and at room temperature
½ teaspoon pepper
salt to taste

Instructions

To make roasted Garlic

Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil. Drizzle with a teaspoon of olive oil and sprinkle with salt. Tightly wrap the garlic and bake in a pre-heated oven at 350°F for an hour.
Carefully open the foil ( best to let it rest for about 15 minutes before opening). Let it cool down completely.
Squeeze out the garlic flesh. Smash it with the back of a fork.
Roasted garlic can be made a couple of days ahead and refrigerated in an airtight container up to 3 days.

To make mashed potatoes

Clean and peel potatoes. Cut into quarters for quicker cooking or you can leave it whole. Wash in cold water.
Place potatoes in a large pot and fill with enough water to cover the potatoes. Add one heaping teaspoon of salt. Cook until forktender. The time of cooking will depend on how big the potatoes are. Drain and keep aside.
To the drained potatoes, add roasted garlic, sour cream, half of the half and half, butter, a teaspoon of salt and pepper.
Using a hand blender or hand mixer, mix everything until it looks smooth and fluffy.
Check if it needs more seasoning and add more salt. Fold in the rest of the half and half with a rubber spatula.
Serve hot, drizzled with more melted butter and chive/green onion.

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