Mashed Yukon Golds with Roasted Garlic
Creamy, dreamy, and packed with flavor, these Mashed Yukon Golds with Roasted Garlic are the ultimate comfort food with a gourmet twist! Featuring the buttery richness of Yukon Gold potatoes, this recipe is elevated by mellow, caramelized roasted garlic that infuses every bite with a subtle depth of flavor. A luxurious blend of warm heavy cream, whole milk, and unsalted butter ensures a luscious, velvety texture, while a sprinkle of fresh chives adds a pop of color and freshness. Perfect as a holiday side dish or a weeknight indulgence, these mashed potatoes are easy to prepare and ready to impress. Discover how to transform simple ingredients into a sophisticated crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs Yukon Gold potatoes
- 1 whole Garlic bulb
- 2 tsp Olive oil
- 4 tbsp Unsalted butter
- 0.5 cups Heavy cream
- 0.25 cups Whole milk
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top 1/4 inch off the garlic bulb to expose the cloves. Drizzle with 1 teaspoon of olive oil and wrap in aluminum foil. Roast in the oven for 30-35 minutes, or until the cloves are soft and golden brown. Remove and let cool.
While the garlic is roasting, peel the Yukon Gold potatoes and chop them into evenly-sized chunks (approximately 2-inch pieces).
Place the potatoes in a large pot and cover with cold water, adding 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes in a colander and return them to the pot. Allow them to sit for 1-2 minutes to let any excess moisture evaporate.
Squeeze the roasted garlic cloves out of their skins and mash them into a paste using a fork.
In a small saucepan, heat the butter, heavy cream, and milk over low heat until warm (do not boil).
Add the mashed roasted garlic to the potatoes. Using a potato masher or a ricer, mash the potatoes to your desired consistency.
Gradually stir in the warm butter-cream mixture until the potatoes are creamy and smooth. Adjust seasoning with the remaining 1/2 teaspoon of salt and black pepper.
Transfer to a serving dish and garnish with chopped fresh chives, if desired. Serve immediately.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 3718 mg | 162% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 12.8 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 432 mg | 33% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 6163 mg | 131% | |
*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.
