Mashed potatoes are a dish that most people tend to find a little boring. I promise you won’t feel that way about these potatoes. The secret to this recipe is the roasted garlic heads inside of it. They add so much depth to the flavor of the potatoes and warm up this traditional dish. I first learned about roasting garlic from The Pioneer Woman and she has a great tutorial if you are unfamiliar with the process.
In my Thanksgiving Planning post, I mention how you can easily roast the garlic a few days ahead of time to cut down on the cook time of this dish. I highly recommend it, especially if you’re going to be using your oven on Thanksgiving day for some sweeter dishes.
- 2 heads garlic
- 2 Tablespoons olive oil, divided
- Kosher salt
- Crushed black pepper
- 2 lbs yukon gold potatoes, peeled and quartered
- 1/4 cup chicken broth
- 1/4 cup cream
- 6 Tablespoons butter, cut into 1 Tablespoon pieces
- kosher salt
- ground black pepper
- Cut off the top of the garlic just enough to expose the cloves inside.
- Drizzle 1 Tablespoon of olive oil in a cake pan over the area you plan to lay your garlic. Set the garlic on the oil clove side up and drizzle with remaining tablespoon of olive oil.
- Sprinkle with kosher salt and crushed pepper. Cover pan with foil and bake at 375 for 30-40 minutes. Remove foil and let cool completely.
- When cooled, squeeze the base of your garlic head to push the cloves out the open top. You may need to use a fork to help guide the pieces out. Do your best to keep the cloves whole.
- Take your peeled and quartered potatoes and cover them with water in a large pot. Bring to a boil, then cover and simmer for 20 minutes until fork tender.
- Drain the water from the potatoes and return to pot. Add the chicken broth, cream, and butter to the pot. Begin mashing until smooth.
- Season with pepper and salt until desired taste. Add in your roasted garlic and stir to combine before serving immediately.