Ingredients
- 1 bulb garlic
- 2 teaspoons olive oil
- 2 pounds red or Yukon gold potatoes
- 4 tablespoons butter, melted
- ¾ – 1 cup milk
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F. Slice off about ½ inch from the top of the garlic bulb, exposing the cloves. Rub the exposed cloves with 2 teaspoons of olive oil. Wrap the garlic bulb in aluminum foil and place it on a baking sheet. Roast for 30-35 minutes, until the garlic is browned and soft. Let it cool, then squeeze all the roasted garlic out of the cloves and set it aside.
- While the garlic is roasting, halve (or quarter, depending on the size) the potatoes. Place them in a large pot and cover with water. Add a pinch of salt. Bring to a boil and cook the potatoes until fork-tender, about 15 minutes.
- Drain the potatoes and either mash them with a potato masher or transfer them to a stand mixer fitted with the whisk attachment. Add the roasted garlic, melted butter, and ¾ cup milk. Continue mashing until smooth. Add more milk to reach your desired consistency.
- Season with salt and pepper to taste. Serve hot and enjoy!
Notes
- For an extra rich flavor, add a little extra butter or a splash of cream instead of milk.
- If you want a smoother consistency, you can use a hand mixer or potato ricer.
- This recipe can easily be doubled for larger servings or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting, Boiling, Mashing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
