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:
Creamy Mashed Potato Recipe
Sinfully Delicious Smashed Potatoes
Cauliflower Mashed "Potatoes"
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!
The Best Roasted Garlic Mashed Potato Recipe
Ingredients
For the Garlic
- 3 Cloves Garlic Peeled & chopped
- ½ Cup Butter
For the Mashed Potatoes
- 2 LBS Yellow Potatoes Peeled
- 1.5 Cups Stock Beef, chicken or vegetable
- 1.5 teaspoon Salt
- ½ teaspoon Pepper
Instructions
For the Garlic
- 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.
For the Mashed Potatoes
- 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.
Making the Garlic Mashed Potatoes
- 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.
Notes
- Fresh Rosemary
- Fresh Thyme
- Fresh Chives
- Red Pepper Flakes
Dan Grimes says
Cool recipe. I've never made mashed potatoes before like this. Not sure that the garlic is roasted though? Are poached and roasted the same thing?
Scott Groth says
Hey Dan:
Great question. I suppose that it is poached garlic since I cook it in olive oil. I'm going to ask around and see what I can find about this.
Thanks for taking the time to write.
Take care and happy cooking!
Scott
Amanda says
Wow! I love this idea. Poached garlic is a new idea to me. I see how it would be delicious on just about anything
Scott Groth says
Hi Amanda:
It is really good on so many things. I wrote in another response some ideas, but here are a few more: mash up the poached garlic and toss it with some steamed broccoli. Pop some whole poached garlic cloves right into a pan with some fresh pasta and fresh herbs. Or make a poached garlic vinaigrette with a touch of honey and some apple cider vinegar. It all sounds good to me!
Have a terrific day!
Scott
Christine says
OK, I really need to start poaching garlic because this recipe sounds amazing!
Scott Groth says
Hi Christine:
It tastes so good. My friend Giuseppina showed me how to do it. She's a master Venetian chef... such simplicity with such incredible flavor.
Have a fantastic day today-
Scott
Kristina @ Love & Zest says
That butter poached garlic though. It's everything.
Scott Groth says
Hi Kristina:
So yummy- right?
Take care-
Scott
Ashley @ Big Flavors from a Tiny Kitchen says
This sounds absolutely divine! Love garlicky deliciousness in my mashed potatoes!
Scott Groth says
Hi Ashley:
I love garlicky deliciousness too! The butter poached garlic also works great right on some toast, mixed into salad dressings or plopped right on top of some grilled pork chops or steak!
Have a fantastic day-
Scott
Sasha @ Eat Love Eat says
Mmmm delicious! I could certainly eat a bowlful of these!
Scott Groth says
Hi Sasha:
They are so good. The weird thing is that they actually taste BETTER when they have been on the table for about 10-15 minutes. Not cold, but kind of luke-warm. Just delicious.
Have a great day-
Scott
Heather Stewart-Porter says
Am I missing something? How can you boil 2 pounds of potatoes in 1.5 cups of broth? Are you supposed to cut potatoes down before boiling? Just wondering how you are doing it. I used this recipe as a guideline to make
Garlic "Smashed" Potatoes personalized to suit my family. Absolutely delicious. Thank you!
Scott Groth says
Hi Heather:
I'm on vacation with the family now, but will check the recipe when I get home! Sorry for any inconvenience.
Scott