Garlic Mashed Potatoes from the Stinking Rose
Indulge in the bold and creamy flavors of Garlic Mashed Potatoes from the Stinking Rose, a recipe that transforms humble spuds into a luxurious side dish. Featuring roasted garlic as the star ingredient, this dish strikes a perfect balance between rich, buttery decadence and aromatic depth. Fluffy Russet potatoes are mashed with a blend of roasted garlic paste, warm heavy cream, milk, and butter, elevating the classic comfort food to gourmet status. The secret lies in the golden, softened cloves roasted to perfection, infusing every bite with a mellow and slightly caramelized garlic essence. Ready in under an hour, with minimal prep time, these mashed potatoes are ideal for weeknight dinners or stealing the show at holiday feasts. Serve them hot, garnished with fresh parsley for a pop of color and freshness. Perfect for garlic lovers and fans of indulgent, creamy sides, this recipe is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 Whole garlic bulb
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 0.5 cups Milk
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoons Olive oil
- 1 tablespoon Chopped fresh parsley (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice off the top of the garlic bulb to expose the tops of the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast in the oven for 30-35 minutes until the cloves are soft and golden.
Meanwhile, peel and cube the potatoes into 1-inch pieces. Place them in a large pot of cold, salted water.
Bring the pot to a boil over medium-high heat and cook the potatoes for 15-20 minutes, or until fork-tender.
Drain the cooked potatoes and return them to the pot. Allow them to sit for a minute to release excess steam.
Remove the roasted garlic from the oven and let it cool slightly. Squeeze the garlic cloves out of their skins into a small bowl, then mash them into a paste with a fork.
In a small saucepan, warm the heavy cream and milk over low heat until heated through (but not boiling).
Add the butter, roasted garlic paste, salt, and black pepper to the potatoes. Begin mashing with a potato masher or using a hand mixer on low speed.
Slowly add the warm cream and milk mixture to the potatoes, mashing until smooth and creamy. Adjust seasoning with additional salt and pepper to taste.
Transfer the garlic mashed potatoes to a serving dish. Garnish with chopped fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2599 mg | 113% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 17.5 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 489 mg | 38% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 5712 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
