Mashed, smashed or bashed… these potatoes are going to come out tasting fantastic. Why? They’re roasted garlic mashed potatoes. A flavor combination made in heaven. Just add in some butter and we’re ready to go!
This roasted garlic mashed potatoes recipe is: Gluten Free, Vegetarian and Fantastic.
Best Recipe For Roasted Garlic Mashed Potatoes
Yes, I believe that this is the best recipe for roasted garlic mashed potatoes. My family would agree. It is just so good.
What makes it so good is the garlic. We are going to poach the garlic in butter for about 45 minutes. The garlic and butter become infused, mellow and sophisticated at the same time. It tastes even better than it sounds.
After the garlic and butter have completed their slow dance over a double boiler, we’re going to flood the steaming hot mashed potatoes with the buttery goodness.
It’s simple. It’s so tasty. And… it’s ridiculously easy to make.
How to make roasted garlic mashed potatoes:
So here’s how to make these ambrosial potatoes in quick overview:
- Poach the Garlic: Get the garlic going. It takes a while.
- Peel the Potatoes: This takes four or five minutes.
- Cook the Potatoes: You may cook in stock or water. Stock tastes better but water gets the job done.
- Mash the Potatoes: We’re looking for fork tender potatoes. Mash them with the back of a fork.
- Douse the Potatoes: With the butter poached garlic along with salt and pepper.
I believe that these potatoes taste best after they have cooled for 6-8 minutes. So buttery, garlicky and good.
Roasted Garlic Mashed Potatoes without Dairy:
You can make this recipe by minimizing the dairy easily. Here’s how:
- Use Clarified Butter. Clarifying the butter removes MOST of the milk solids. Learn how to clarify butter right in your kitchen!
- Use Ghee. Ghee is similar to clarified butter. Instead of skimming the milk solids off the top of the warmed butter, the milk solids are toasted and fall to the bottom of the pan. You can purchase 100% Dairy, Casein & Lactose Free Ghee online.
If you have an intolerance to dairy but still want that buttery flavor, ghee may be the best way to go. Keep in mind that ghee has a more nutty flavor than clarified butter due to the milk solids being toasted.
Making roasted garlic mashed potatoes with the skin:
It is easy to make this recipe with or without the skins. If you look at the pictures in this post, you’ll see that this batch of roasted garlic mashed potatoes has the skins on.
Since we will be cooking the potatoes until they are fork tender, it doesn’t matter if the skins are on or not. Simply mash the skin-on-potatoes with the backside of a fork the same way you would with peeled potatoes.
The end result will be a more rustic potato dish that has a very pleasing mouthfeel. In our house, we love to eat these potatoes either way!
Making Butter Poached Garlic:
Butter poached garlic is delicious and easy to make. Here’s how:
- Chop the garlic.
- Add the garlic and butter to a double boiler
- Poach for 45 minutes to an hour.
- Remove the milk solids as they form.
- Smash the garlic with a fork.
- Pour over potatoes, rice, quinoa or anything else delicious sounding.
Great Mashed Potato Recipes:
Love mashed potatoes? Here are some of my yummy recipes:
Final thoughts on the Roasted Garlic Mashed Potatoes Recipe:
All I can say is that these are the absolute best mashed potatoes I’ve eaten. They are completely worth the wait!
Although it seems as though it takes a lot of time to make these potatoes, it is really just cooking time. The actual “hands-on” time is only about 5-7 minutes for the whole recipe. You can be making the main dish easily while these spuds are cooking away.
I hope that you love this recipe as much as we do. Please leave your comments below and rate the recipe!
Buttery, delightfully simple mashed potatoes. Make more than you need... everyone will ask for seconds!
- 3 Cloves Garlic Peeled & chopped
- 1/2 Cup Butter
- 2 LBS Yellow Potatoes Peeled
- 1.5 Cups Stock Beef, chicken or vegetable
- 1.5 TSP Salt
- 1/2 TSP Pepper
Setup a double boiler over medium-low heat.
Add the butter and garlic.
Cook for 45 minutes to 1 hour. Skim off any milk solids.
When the garlic has cooked for about 30 minutes, add the peeled potatoes to a pot with a tight fitting lid.
Add the stock and place over medium-high heat.
Cook for 30 minutes or until fork tender. If the cooking liquid runs low, add in water.
When the potatoes are cooked, remove from the pot and place in your serving dish.
Mash with the backside of a fork.
Mix the garlic butter with a fork, smashing some of the garlic.
Pour the garlic butter over the potatoes and serve hot.
Here are some great ideas to add to the butter while poaching the garlic:
- Fresh Rosemary
- Fresh Thyme
- Fresh Chives
- Red Pepper Flakes
The potatoes should be soft enough to simply mash with the back of a fork. If you are looking for whipped potatoes or riced potatoes, this is not the recipe!
We have found that the potatoes actually taste BETTER when the are not piping hot right off the stove. Give them about 6-8 minutes to cool, then taste them again. The butter flavor really comes to the forefront.
Lastly, if you have any black truffle salt... use that. Holy moly is it good.