Mashed Potatoes with Roasted Garlic and Shallots
Elevate your comfort food game with these creamy Mashed Potatoes with Roasted Garlic and Shallots, a dish that combines velvety texture with rich, caramelized flavor. Yukon Gold or Russet potatoes are transformed into a luscious mash, perfectly balanced with the mellow sweetness of roasted garlic and tender, golden-brown shallots. Infused with buttery goodness and a touch of heavy cream, this recipe guarantees a luxurious side dish that's as comforting as it is gourmet. The roasting process deepens the flavors of the garlic and shallots, making every bite irresistibly savory. Perfect for family dinners, holiday gatherings, or as a decadent treat for yourself, these mashed potatoes are finished with a sprinkle of fresh parsley for a pop of color and freshness. A simple yet stunning dish that's sure to steal the spotlight on your table!
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Recipe Information
Ingredients
- 2 pounds Russet or Yukon Gold potatoes
- 1 whole Garlic bulb
- 3 medium Shallots
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 2 teaspoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves, drizzle with 1 teaspoon of olive oil, and wrap it in aluminum foil. Place it onto a baking sheet.
Peel the shallots, slice them in half lengthwise, and toss with 1 teaspoon of olive oil. Place them on the same baking sheet as the garlic.
Roast the garlic and shallots in the oven for 30 minutes, or until the garlic is soft and golden and the shallots are caramelized.
While the garlic and shallots are roasting, peel the potatoes and cut them into 1-inch cubes.
Place the potatoes in a large pot and cover them with cold water. Add a teaspoon of salt to the water and bring it to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer and cook the potatoes until fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Allow them to sit for 1-2 minutes to evaporate excess moisture.
Squeeze the roasted garlic cloves out of their skins and mash them with a fork. Finely chop the roasted shallots.
In the pot with the potatoes, add the mashed garlic, chopped shallots, butter, and heavy cream.
Mash the potatoes with a potato masher or use a hand mixer until smooth and creamy. Add salt and black pepper to taste.
Transfer the mashed potatoes to a serving dish and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 16.4 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4024 mg | 86% | |
*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.
