Rich, nuanced, slight sweet roasted garlic gives these Roasted Garlic Mashed Potatoes with Parsley a robust flavor. Pure comfort food.
Roasted garlic mashed potatoes have been a guilty pleasure of mine for decades now. The sweet, nuanced flavor of roasted garlic swirled throughout creamy mashed potatoes is a symphony of texture, flavor and aroma. It’s elegant comfort food.
So when special occasions arise — like that day to be thankful and surrounded by loved ones that’s coming up soon — I love to dig into mashed potatoes like these.
For my Roasted Garlic Mashed Potatoes, I start with Yukon gold potatoes. These buttery yellow potatoes are “a cross between a North American white potato and a wild South American yellow-fleshed one,” according to Fine Cooking magazine. They were created in Canada, and create a smooth, creamy mashed potato. I love both the flavor of these potatoes, and that they are neither too dry or two moist when cooked, creating the perfect, creamiest mashed potatoes.
Boil the potatoes until they’re fork tender — you should be able to slide the tongs of a fork into the cubes without resistance. This takes about 20 minutes. Maybe a little longer. Once they’re cooked, drain them immediately.
You’re going to need roasted garlic. Two heads of it, actually. If you’ve never roasted garlic before, check out my step-by-step How to Roast Garlic tutorial. It’s actually pretty easy (though time consuming). But guess what? You can make it ahead — even a few days in advance.
Squeeze that soft, golden roasted garlic into the potatoes. I love how it squeezes free from the papery outside of the garlic head. The process of roasting garlic changes it in so many ways. Fascinating. Anyway, then you mash it all together. Add milk — a little at a time — until it mashes into the consistency you want.
And then finally season it with salt and pepper and stir in the parsley.
Creamy mashed potatoes with the rich flavor of roasted garlic? Wonderful.
- 2 lbs Yukon gold potatoes, washed and cubed
- 2 heads garlic, roasted
- ½ cup to 1 cup milk
- salt and pepper, to taste
- ¼ cup finely chopped parsley
- Boil the potatoes to fork tender. Drain thoroughly.
- Using a potato masher, mash the potatoes .
- Add the roasted garlic to the potatoes (to roast, cut ¼ inch off top of heads, set on foil, drizzle with olive oil, wrap foil to seal head inside and roast at 400 degrees for about an hour), squeezing the cloves from the papery inside. Discard the papery outside. Mash together with the potatoes.
- Add the milk, a little at a time, mashing to desired consistency (absolutely, positively DO NOT add it all at once. And stop adding it once it's the consistency you want -- you DO NOT need to use the full amount).
- Taste and season as desired with salt and pepper. Stir in the parsley.