Roasted Garlic Mashed Potatoes
The creamiest dreamiest roasted garlic mashed potatoes you’ll ever have. Make them with the fixings or without, they’re still the bomb.
Equipment
- 1 Strainer
- Tinfoil
- 1 Large Skillet if choosing to make the caramelized onions
Ingredients
For the Mashed Potatoes
- 2 lbs. Yukon Gold potatoes washed and peeled, cut into ½ inch chunks
- Kosher salt
- 4 oz. cream cheese room temperature
- 4 tablespoons butter room temperature
- 6 tablespoons roasted garlic puree recipe below
- ½ cup heavy cream warmed, plus more if needed
- ½ cup quick caramelized onions recipe below (optional)
- Chives thinly sliced, to taste
- Freshly ground black pepper
For the Roasted Garlic Puree (makes about ¾ cup):
- 1 cup peeled garlic gloves
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons dry white wine
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon water
For the Quick Caramelized Onions (makes about 2 cups):
- 2 yellow onions peeled, cut in half, and thinly sliced
- 1 tablespoon avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon dried thyme
- Freshly ground black pepper
- ½ teaspoon sugar
- Water
Instructions
For the Mashed Potatoes:
- Place the potatoes in a medium pot and cover completely with water. Add a big pinch of Kosher salt to the water and set over high heat. Bring to a boil, then reduce heat to medium and cook for 15 minutes, or until fork tender and cooked through.
- Drain potatoes and return to pot. Set over medium heat and cook until any residual liquid has evaporated and potatoes have dried out slightly, 1 minute. Remove from heat. Add the cream cheese, butter, the roasted garlic puree, and 3/4 of the warmed heavy cream. Mash until smooth, then mix in the remaining heavy cream. Stir in the caramelized onions and chives, leaving some chives leftover for garnish. Taste and season with Kosher salt and freshly ground black pepper. TIP: Add extra heavy cream if you like them a bit looser.
- Serve in a bowl and sprinkle with any remaining chives.
For the Roasted Garlic Puree:
- Position a rack in the middle of the oven and preheat to 350°F.
- Take a decent sized piece of tinfoil and place the garlic, 2 tablespoons extra-virgin olive oil (multiply quantity for additional portions, ex: use 4 tablespoons olive oil here if making double the amount of puree), white wine, Kosher salt, and freshly ground black pepper into the center. Toss to coat. Cinch the foil all around the garlic, sealing it tightly.
- Place foil pouch directly onto the middle rack and cook for 40-45 minutes, until the garlic is completely cooked through. Remove from oven and let sit, untouched, in foil for 15 minutes, until cooled slightly.
- Transfer contents of foil pouch to the bowl of a food processor with water and remaining olive oil. Puree until smooth.
For the Quick Caramelized Onions:
- In a large skillet, combine onions, oil, salt, thyme, and black pepper. Set over medium-low heat, cover, and cook for 15 minutes, stirring twice in between. Uncover and raise the heat to medium-high, cooking and stirring occasionally for 4-5 minutes until onions are starting to brown. Add sugar and ½ cup water and cook, stirring often, until onions are browned and caramelized and liquid is evaporated. Transfer to a bowl and set aside.
Notes
For the Roasted Garlic Puree: This can be made up to 1 week ahead of time and stored in an airtight container in the refrigerator.
For the Caramelized Onions: This can be made up to 1 week ahead of time and stored in an airtight container in the refrigerator.
For the Mashed Potatoes: This can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator. When reheating, you may want to add extra butter and a touch more of heavy cream, then taste and season with more Kosher salt, if needed.
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