Red Garlic Mashed Potatoes Recipe

Introduction

Red Garlic Mashed Potatoes are a comforting twist on a classic favorite, featuring sweet roasted garlic and creamy red potatoes. This dish is perfect for any meal, offering a rich, smooth texture with a hint of fresh herbs for an added burst of flavor.

Ingredients

• 1 head garlic
• 1 tsp olive oil
• 2 lb red potatoes, washed and cut into quarters
• 1 tsp kosher salt (for boiling)
• 6 tbsp unsalted butter
• ¾ cup half-and-half
• Freshly ground black pepper, to taste
• Optional garnish: chopped fresh parsley or chives, extra butter

Instructions

1. Step 1: Preheat your oven to 375°F. Slice off the top ¼ inch of the garlic head to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for about 1 hour until the cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic cloves from their skins.
2. Step 2: Place the quartered potatoes in a large pot or Dutch oven and cover them with cold water. Add 1 teaspoon of kosher salt and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Drain well.
3. Step 3: Warm the dairy by gently heating the butter and half-and-half together in a small saucepan or microwave-safe bowl until the butter is fully melted.
4. Step 4: Return the drained potatoes to the pot. Add the roasted garlic cloves and the warm butter and half-and-half mixture. Mash the potatoes until creamy, leaving some small lumps for texture. Season with additional salt and freshly ground black pepper to taste.
5. Step 5: Transfer the mashed potatoes to a serving dish. Top with extra butter and sprinkle with chopped fresh parsley or chives if desired. Serve warm and enjoy.

Tips & Variations

• For a richer flavor, substitute half-and-half with heavy cream or add cream cheese when mashing.
• Use a potato masher for a rustic texture or a hand mixer for ultra-smooth potatoes.
• Try adding roasted caramelized onions or grated Parmesan cheese for extra depth.
• To make it dairy-free, replace butter with olive oil and half-and-half with a plant-based milk alternative.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to restore creaminess as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted garlic ahead of time?

Yes, roasted garlic can be made up to 3 days in advance and stored in the refrigerator in an airtight container. This helps save time when making the mashed potatoes.

What if I don’t have red potatoes?

You can use Yukon Gold or russet potatoes as alternatives. Red potatoes provide a creamy texture with a slightly sweet flavor, but these substitutes will still yield delicious mashed potatoes.

Red Garlic Mashed Potatoes Recipe

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4.5 from 58 reviews

Creamy and flavorful Red Garlic Mashed Potatoes featuring roasted garlic and tender red potatoes, enhanced with butter and half-and-half for a rich, comforting side dish perfect for any meal.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting, Boiling, Mashing
• Cuisine: American

Ingredients

Scale 1x2x3x

Roasted Garlic

• 1 head garlic
• 1 tsp olive oil

Potatoes

• 2 lb red potatoes, washed and cut into quarters
• 1 tsp kosher salt (for boiling)

Mashed Potato Mixture

• 6 tbsp unsalted butter
• ¾ cup half-and-half
• Freshly ground black pepper, to taste

Optional Garnish

• Chopped fresh parsley or chives
• Extra butter

Instructions

1. Roast the garlic: Preheat your oven to 375°F. Slice off the top quarter inch of the garlic head to expose the cloves, drizzle with olive oil, then wrap tightly in foil. Roast for about 1 hour until the garlic cloves are soft and golden. Allow to cool slightly, then squeeze the roasted garlic cloves out of their skins.
2. Cook the potatoes: Place the quartered red potatoes in a large pot or Dutch oven and cover with cold water. Add 1 teaspoon of kosher salt and bring the water to a boil. Reduce heat to simmer and cook the potatoes until tender, about 15 minutes. Drain the potatoes thoroughly.
3. Warm the dairy: In a small saucepan or microwave-safe bowl, gently heat the unsalted butter and half-and-half together until the butter has fully melted and the mixture is warm.
4. Mash the potatoes: Return the drained potatoes to the pot. Add the roasted garlic cloves and the warm butter and half-and-half mixture. Using a potato masher, mash until creamy but still leaving some small lumps to maintain texture. Add salt and freshly ground black pepper to taste.
5. Serve: Transfer the mashed potatoes to a serving dish. Top with extra butter and sprinkle with chopped fresh parsley or chives if desired. Serve warm and enjoy this rich, flavorful side dish.

Notes

• Roasting garlic mellows its sharpness and adds a sweet, rich flavor.
• Use red potatoes for a creamier texture and slightly sweet taste.
• Adjust the amount of half-and-half to achieve your preferred mashed potato consistency.
• You can add extra herbs or grated cheese for additional flavor variations.
• For dairy-free versions, substitute butter and half-and-half with plant-based alternatives.

Keywords: red garlic mashed potatoes, roasted garlic, mashed potatoes recipe, creamy mashed potatoes, side dish, comfort food