Garlic Red Mashed Potatoes
Bring comfort food to a whole new level with these creamy Garlic Red Mashed Potatoes, a rustic and flavorful twist on a classic side dish. Made with tender red potatoes, their skins left on for added texture, and enriched with the deep, caramelized flavor of roasted garlic, this recipe is the perfect blend of simplicity and sophistication. Butter, heavy cream, and just a splash of milk create a velvety consistency, while fresh parsley adds a pop of color for a beautiful presentation. Perfect for pairing with roasted meats, holiday feasts, or even weeknight dinners, this easy-to-make dish is ready in just 40 minutes and serves up to six hungry diners. Whether you're seeking an elevated side for a special occasion or cozy comfort for everyday meals, these mashed potatoes deliver unforgettable flavor.
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Recipe Information
Ingredients
- 2 lbs red potatoes
- 6 whole garlic cloves
- 4 tbsp butter
- 0.5 cup heavy cream
- 0.25 cup milk
- 1 tbsp olive oil
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the outer layers of the garlic bulb without separating the cloves. Slice off the top of the bulb to expose the garlic cloves.
Drizzle the garlic bulb with olive oil, wrap it in aluminum foil, and roast in the oven for 20 minutes until fragrant and soft.
While the garlic roasts, wash and scrub the red potatoes well. Leave the skins on for a rustic texture.
Cut the potatoes into roughly 1-inch chunks to allow them to cook evenly.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 15-18 minutes or until they are easily pierced with a fork.
While the potatoes are boiling, remove the roasted garlic from the oven and allow it to cool. Squeeze the roasted cloves out of the skin and set aside.
Drain the cooked potatoes and return them to the warm pot to remove excess moisture.
Add the roasted garlic, butter, heavy cream, and milk to the potatoes. Mash the mixture using a potato masher or an electric hand mixer until smooth yet slightly textured, leaving the skins mixed in.
Season with the remaining 1/2 teaspoon of salt and black pepper. Adjust seasoning to taste.
Transfer the mashed potatoes to a serving bowl, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 3950 mg | 172% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 15.0 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 248 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3997 mg | 85% | |
*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.
