Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 whole head of garlic
- 4 tablespoons unsalted butter, softened
- 1/2 cup whole milk, warmed (substitute with heavy cream for richer texture)
- 1/4 cup sour cream (optional, for extra tang and creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil (for roasting garlic)
- Chopped fresh chives or parsley, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for about 40 minutes until soft and caramelized. Set aside to cool.
- While the garlic roasts, place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
- Reduce heat to medium and simmer the potatoes for about 15-20 minutes, or until they are fork-tender. Drain thoroughly and return to the pot for a minute to let excess moisture evaporate.
- Squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them gently with a fork until smooth.
- Using a potato masher or ricer, mash the potatoes until mostly smooth. Transfer them to a large mixing bowl.
- Add the softened butter and warm milk gradually while whipping the potatoes with an electric mixer on medium speed. Whip until the potatoes are light, airy, and creamy—this usually takes about 2-3 minutes.
- Fold in the mashed roasted garlic and sour cream (if using). Season with salt and freshly ground black pepper to taste. Give one last gentle whip to combine everything smoothly.
- Transfer the whipped garlic mashed potatoes to a serving bowl. Garnish with fresh chives or parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
