Creamy roasted Garlic Mashed Potatoes have such an unforgettable rich and mellow flavor, everyone will be sneaking spoonfuls while you're not looking. That's because they taste great with everything, and they're easy to make on the stove, in the slow cooker, or in the Instant Pot.
Course Side Dish
Keyword garlic, potatoes
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
Servings 10servings (1 cup each)
Author Meggan Hill
40 clovesgarlicunpeeled (skin on)
5poundsRusset potatoespeeled, quartered, and cut into 1-inch chunks
In a medium skillet over the lowest possible heat, toast garlic cloves until spotty, dark brown, and slightly softened, about 20 to 25 minutes.
Remove pan from heat, cover, and let stand until garlic is completely soft, 10 to 15 minutes. Peel and mince garlic, set aside.
To make the potatoes:
Cover potatoes by 1 inch of water in a large pot. Bring to a boil then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 20 to 25 minutes.
Drain potatoes in colander, tossing to remove any excess water. Wipe the pot dry.
Add potatoes back to pot and mash to a uniform consistency, (or process through food mill or ricer back into the dry pot).
Using a flexible rubber spatula, fold in the melted butter and minced garlic until just incorporated. Fold in 1 1/2 cups of the half-and-half, adding the remaining 1/2 cup as needed to adjust the consistency.
Season with salt and pepper to taste and garnish with chives if desired.
Make ahead: the peeled and cut potatoes can be kept submerged in water, in the refrigerator for up to 24 hours. Drain the potatoes before proceeding with the recipe.