Classic Roasted Garlic & Herb Mashed Potatoes
These classic mashed potatoes are infused with the rich, savory flavor of roasted garlic and fresh herbs like chives, parsley, and optional rosemary, creating a comforting and aromatic side dish perfect for any meal.
Equipment
- Oven
- Foil
- Large pot
- Colander
- Potato masher/ricer/fork
Ingredients
Main Ingredients
- 2 lbs Russet or Yukon Gold potatoes peeled and quartered
- 1 head garlic separated into cloves (skin on)
- 2 tbsp olive oil
- ½ cup unsalted butter softened
- ½ cup milk or cream (whole milk, half-and-half, or heavy cream)
- 2 tbsp fresh chives minced
- 1 tbsp fresh parsley chopped
- 1 tsp fresh rosemary finely chopped (optional)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Instructions
- Preheat oven to 400°F (200°C). Drizzle garlic cloves with olive oil, wrap in foil, and roast for 25-30 minutes until soft, then squeeze out the paste after cooling.
- Cover peeled, quartered potatoes in salted cold water in a large pot, bring to a boil, and then simmer for 15-20 minutes until fork-tender.
- Thoroughly drain the cooked potatoes in a colander and return them to the hot, empty pot.
- Add the softened butter, roasted garlic paste, and warmed milk/cream to the potatoes.
- Using a potato masher, ricer, or fork, mash the potatoes until smooth and creamy, being careful not to over-mash.
- Gently fold in the fresh chives, parsley, and rosemary (if using), then season generously with salt and freshly ground black pepper to taste.
- Garnish with an extra sprinkle of fresh herbs if desired, and serve immediately.
Notes
For extra creamy potatoes, use a potato ricer. Adjust the amount of milk or cream to achieve your desired consistency. Don't skip the step of warming the milk/cream as it helps prevent gummy potatoes.