Root Vegetables, Southern Sides
Southern
Yield: 6-8
Author: Tammy Nichols
Garlic Mashed Potatoes - Master Cookbook Recipe # 684

Garlic Mashed Potatoes - Master Cookbook Recipe # 684

These Garlic Mashed Potatoes take the classic comfort side to a whole new level with the addition of oven-roasted garlic. By roasting the garlic in its own little foil packet, you transform it into a mild, buttery paste that blends perfectly with the creamy

This is recipe #684 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 30 minTotal time: 45 min
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Ingredients

  • 2.5 lb. russet potatoes
  • 1 whole clove garlic (bulb)
  • 4 Tbsp salted butter
  • 1/4 cup sour cream
  • 1/2 cup milk
  • 1 tsp salt
  • 1/4 tsp black pepper
  • Aluminum foil

Instructions

  1. Roast Garlic: Preheat your oven to 350°F. Wrap the garlic clove in aluminum foil and roast for 30 minutes. Let it cool for at least 10 minutes once finished.
  2. Prepare Potatoes: Peel and rinse the potatoes, then cut them into small, even cubes to ensure they cook quickly and uniformly.
  3. Boil: Place the potato cubes in a medium saucepan and cover them with water. Boil over medium heat for about 25 minutes until tender.
  4. Drain: Carefully drain all the water from the saucepan.
  5. Extract Garlic: Using a serrated knife, cut off the end of the roasted garlic clove. Carefully squeeze the softened garlic out of its peel directly onto the hot potatoes.
  6. Cream: Add the butter, sour cream, milk, salt, and pepper.
  7. Whip: Use a hand or stand mixer with a whisk attachment to whip the mixture until the potatoes are perfectly fluffy and smooth.

Notes

Tammy’s Tips

Roasting the garlic is the secret here,it removes the sharp "bite" of raw garlic and replaces it with a sweet, mellow richness that everyone will love. A serrated knife really is the best tool for cutting through those papery garlic skins without squishing the soft roasted goodness inside. For the fluffiest results, make sure your milk and sour cream are not ice-cold when you add them; letting them sit out for a few minutes while the potatoes boil helps everything incorporate into a velvety texture.

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg