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To make these tasty mashed potatoes, you need: - 2 pounds Yukon Gold potatoes, peeled and cubed - 1 head of garlic - 1/2 cup unsalted butter, softened - 1 cup heavy cream - Salt and pepper to taste These ingredients work together to create a rich and creamy dish. Yukon Gold potatoes give a great texture and flavor. The roasted garlic adds a sweet, nutty taste that makes them special. You will need a few tools to make this dish easy: - Large pot for boiling the potatoes - Potato masher or ricer for mashing - Aluminum foil for roasting the garlic - Knife for peeling and chopping Having the right tools helps you cook with ease. A potato masher will give you a nice, creamy texture. To make your mashed potatoes look and taste even better, you can add: - Fresh chives, chopped Chives add a pop of color and a mild onion flavor. They make your dish look fancy and taste fresh! First, heat your oven to 400°F (200°C). Take the head of garlic and peel off the outer skin. Leave the cloves unpeeled and intact. Wrap the garlic in aluminum foil. Roast it in the oven for about 30-35 minutes. You know it’s ready when the cloves feel soft and smell sweet. The roasted garlic adds a rich flavor to the mashed potatoes. While the garlic roasts, grab 2 pounds of Yukon Gold potatoes. Peel and cube them into even pieces. Place the cubed potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil. Cook the potatoes for 15-20 minutes or until they are fork-tender. Once cooked, drain the potatoes and return them to the pot. Keep them on low heat for a minute to let out extra moisture. Now, it’s time to mash! Squeeze the roasted garlic cloves out of their skins and into the potatoes. Add 1/2 cup of softened unsalted butter and 1 cup of heavy cream. Use a potato masher or a ricer to create a smooth texture. Mix everything well until combined. Season with salt and pepper to taste. For extra creaminess, you can add more heavy cream. Serve warm and garnish with fresh chives for a touch of color. Enjoy your creamy roasted garlic mashed potatoes! To get the best texture, choose Yukon Gold potatoes. They mash well and stay creamy. After boiling, drain them well. Return them to low heat to remove extra water. This step helps keep your mash smooth. Use a potato masher for a rustic feel or a ricer for a silky finish. If it feels too thick, add more cream slowly. Roasted garlic gives great flavor, but you can add more. Try mixing in sour cream for tang. Cream cheese also adds richness. Fresh herbs like thyme or rosemary can brighten the dish. A sprinkle of grated cheese adds a savory touch. Taste as you go to find your perfect blend. If your mashed potatoes turn out gluey, they may be over-mashed. Avoid this by mashing gently. If they taste bland, add more salt and pepper. For a too-thick mash, mix in more heavy cream or butter. If they seem dry, a splash of warm milk can help. Always adjust to your taste for the best results. {{image_2}} You can add fresh herbs to your mashed potatoes for extra flavor. Try using rosemary, thyme, or parsley. Chop the herbs finely and mix them in after mashing. This gives your dish a fresh and vibrant taste. Experiment with different herbs to find your favorite blend. If you want to make your mashed potatoes dairy-free, you have great choices. Use olive oil instead of butter. For cream, try coconut milk or almond milk. These options keep the dish rich while making it lighter. Just taste as you go to find the right balance of flavors. Want to make your mashed potatoes more exciting? Consider adding ingredients like roasted red peppers or sun-dried tomatoes. You can also mix in cheese for a creamy, savory kick. Crumbled feta or sharp cheddar work well. These add-ins make the dish unique and packed with flavor. After enjoying your creamy roasted garlic mashed potatoes, you can save the leftovers. First, let them cool to room temperature. Next, transfer the potatoes to an airtight container. Store them in the fridge for up to three days. Be sure to label the container with the date. This way, you'll know when to eat them! When you want to enjoy your leftovers, reheat them properly. Place the mashed potatoes in a pot over low heat. Stir in a splash of milk or cream to keep them creamy. Heat gently until warmed through. You can also use a microwave. Put them in a microwave-safe bowl and cover with a damp paper towel. Heat in short bursts, stirring in between, until hot. If you want to keep mashed potatoes for longer, freezing is a great option. Scoop the cooled potatoes into freezer-safe bags or containers. Flatten the bags to save space. Label with the date and freeze for up to two months. When ready to eat, thaw in the fridge overnight. Reheat them slowly for the best taste and texture. Yes, you can use other types of potatoes. I like Yukon Gold for their buttery taste. Russet potatoes work well too. They give a fluffier texture. You can mix different types if you want. Just keep in mind, the flavor and texture may change a bit. To make creamy mashed potatoes without heavy cream, try using milk or plant milk. You can also use sour cream or Greek yogurt for a tangy twist. These options add creaminess without the heaviness. You may need to adjust the seasoning to match your taste. Creamy roasted garlic mashed potatoes pair well with many dishes. They go great with roasted chicken or steak. You can serve them with grilled veggies or a rich mushroom sauce. For a lighter meal, try them with a fresh salad. They add comfort to any plate. We explored how to make creamy roasted garlic mashed potatoes. You learned about key ingredients, kitchen tools, and possible garnishes. I shared each step, from preparing garlic to mashing potatoes for the perfect texture. We discussed variations like herb-infused recipes and dairy-free options. Lastly, I provided storage tips to keep your leftovers fresh. Enjoy these tasty mashed potatoes as a side dish for any meal.

Creamy Roasted Garlic Mashed Potatoes

Indulge in the ultimate comfort food with our creamy roasted garlic mashed potatoes that are sure to impress! This delightful recipe combines buttery Yukon Gold potatoes with rich roasted garlic, creating a smooth and flavorful side dish perfect for any meal. Easy to prepare and irresistibly creamy, these mashed potatoes are a must-try. Click through to discover the full recipe and elevate your dining experience!
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Ingredients
  

2 pounds Yukon Gold potatoes, peeled and cubed

1 head of garlic

1/2 cup unsalted butter, softened

1 cup heavy cream

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    Peel the outer skin of the garlic head, just leaving the cloves intact and unpeeled. Wrap the garlic in aluminum foil and roast in the oven for about 30-35 minutes, until the cloves are soft and fragrant.

      While the garlic is roasting, place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.

        Once the potatoes are cooked, drain them and return them to the pot over low heat to evaporate excess moisture for a minute or two.

          Squeeze the roasted garlic cloves out of their skins into the potatoes. Add the softened butter and heavy cream.

            Mash the potatoes using a potato masher or a ricer for a creamier texture. Mix until smooth and well combined.

              Season with salt and pepper to taste. If you'd like, you can add more cream for an extra creamy consistency.

                Serve the mashed potatoes warm, garnished with freshly chopped chives.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6