Creamy Roasted-Garlic Mashed Potatoes

Quick answer: How to make creamy roasted-garlic mashed potatoes

Yield: 10 servings. Prep: 25 minutes. Cook: 50 minutes. Total: about 1 hour 15 minutes. This original recipe is designed for a home Thanksgiving meal and uses ordinary supermarket ingredients. Read the full method before starting, keep cold ingredients refrigerated, and use a thermometer where a safe finishing temperature is specified. ^{[1] [2]}

Ingredients

2 whole garlic heads; 2 teaspoons olive oil; 4 pounds Yukon Gold potatoes, peeled and cut into 1½-inch pieces; 1 tablespoon kosher salt, plus more for water; 10 tablespoons unsalted butter; 1¼ cups heavy cream; ½ cup sour cream; ½ teaspoon black pepper; 2 tablespoons sliced chives. ^{[1] [2]}

Step-by-step method

1. Heat the oven to 400°F. Slice the tops from the garlic heads, drizzle with oil, wrap in foil and roast until soft, 35 to 45 minutes. Cool slightly and squeeze out the cloves. Meanwhile, cover potatoes with cold water by one inch, salt generously, bring to a simmer and cook until a knife slides through easily, 15 to 20 minutes. Drain and return to the hot pot for two minutes to evaporate moisture. ^{[1] [2]}

2. Warm butter and cream without boiling. Pass potatoes through a ricer or mash by hand; avoid a blender or food processor, which can make them gluey. Mash in roasted garlic, then fold in the warm butter mixture, sour cream, salt and pepper. Transfer to a warmed bowl and finish with chives. ^{[1] [2]}

Make-ahead, storage and substitutions

Make up to two days ahead. Cool promptly, cover and refrigerate; reheat covered at 325°F with a splash of cream until the center reaches 165°F. Penn State notes that fat from butter, cream or cream cheese helps mashed potatoes retain texture when frozen. For dairy-free potatoes, use olive oil, unsweetened oat cream and dairy-free sour cream. ^{[1] [2]}

Serving plan and common mistakes

Drain the potatoes thoroughly and return them to the warm pot briefly so surface moisture evaporates. Mash before adding warm dairy, and stop mixing as soon as the texture is smooth; aggressive beating releases starch and makes potatoes gluey. Hold warm over barely simmering water, or cool promptly and reheat gently with an extra splash of milk. ^{[1] [2]}