Creamy, dreamy Roasted Garlic Mashed Red Potatoes… it’s past time that I posted a recipe on these.
I can’t think of anyone who doesn’t like mashed potatoes?? Are those aliens real and out there?
Mashed potatoes go with almost every protein/main dish I can think of – chicken, salmon, beef… They can be customized in so many different ways/taste profiles. They don’t take much to make, and again – no one is going to complain over a side of mashed potatoes for dinner!
My favorite mashed potatoes have the skin still on (for an extra kick of fiber and texture) and are creamy with a few chunks mixed in for good measure. And don’t forget the butter. *chef’s kiss*
This recipe uses red potatoes to spice it up a bit, but the main draw to these mashed potatoes is the roasted garlic. Like, real roasted garlic!
Roasting garlic in the oven gives such a depth of flavor that really shines in mashed potatoes. I love garlic, so I’m never shy with adding to my recipes in any form (fresh, roasted, powdered.) Don’t skip the roasting step – it’s really hands-off, and it takes plain old potatoes to the next level!
I didn’t even add cheese to these, but feel free to try a mild cheddar or parmesan if you want. Also, the heavy cream can be subbed out for sour cream or even plain Greek yogurt.
Let me know in the comments – what do you love to serve with your Roasted Garlic Mashed Red Potatoes?
Roasted Garlic Mashed Red Potatoes
- 1 ct. whole head of garlic
- 1 ½ tbsp extra-virgin olive oil
- 1 ½ lbs red potatoes quartered
- 2 tbsp salted butter
- ⅓ cup heavy cream
- 2 tbsp unsweetened almond milk
- salt + black pepper to taste
- Cut a small slice off of the top of the garlic head. Set on top of a sheet of aluminum foil and drizzle with olive oil (and optional flaky salt.)
- Wrap up the garlic head and roast in the oven at 400°F for 40 minutes.No need to preheat the oven!
- Wash and cube the red potatoes. In a large pot, add potatoes and cover them completely with water.
- Sprinkle some salt in the pot, and bring the water to a boil. Cook for about 20 minutes until potatoes easily slide off of a fork when pierced.
- After potatoes are done, drain well. Rinse, then drain again.
- Mash the potatoes well. Squeeze the roasted garlic (it'll be very soft) into the potatoes. Fold in the butter, heavy cream, and almond milk as well.Be sure to use a potato masher – any strong tool like an electric mixer can make your potatoes waxy and gross!
- Combine everything, mashing the potatoes to your desired consistency.
- Season to taste with salt and black pepper. Serve with freshly chopped parsley and enjoy!
The Coined Breakdown
- Total Cost per serving: $0.95
- Total Cost (4 servings): $3.81
- Those Other Guys: $4.99 per serving