Garlic Mashed Potatoes Recipe
Red potatoes are mashed with sweet roasted garlic, butter, milk, and sour cream. Crispy smoked bacon and fresh chopped chives are stirred in taking these creamy potatoes over the top.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: side dish potatoes
- Method: bake/stovetop
- Cuisine: American
Ingredients
Scale
- 1 head garlic
- 1–2 teaspoons olive oil
- 2 lbs red potatoes or Yukon gold potatoes (jackets on)
- 1 teaspoon salt
- 4 tablespoons butter
- 1/3–1/2 cup heavy cream
- 1/2 cup sour cream
- 4 slices crispy cooked bacon chopped
- 1/3 cup chopped fresh chives
- Kosher salt and fresh ground black pepper
Instructions
- Preheat the oven to 400 degrees. Cut off the tip of the head of the garlic exposing the cloves. Drizzle olive oil over the head rubbing all over the cuts. Wrap in aluminum foil and place on a baking sheet. Bake for 35-40 minutes or until the cloves feel soft.
- Place potatoes in a large pot covered with cold water. Add salt and bring to a boil, reduce heat to simmer, and cook until fork tender; about 15-20 minutes. Drain well.
- Add butter, heavy cream, sour cream, and 4-6 of the roasted garlic cloves to the pot with the hot potatoes. Cover and let sit until butter is melted. Mash with old fashioned potato masher or mixer. Stir in the bacon and chives. Season with kosher salt and fresh ground black pepper to taste.
Notes
- If you like you can peel the potatoes but both Yukon gold potatoes and red potatoes have thin fairly tender skins that do not detract from the taste. If you prefer to use Russet potatoes then peel them. Russets have thicker tougher skins.
- For even more garlic flavor squeeze even more roasted garlic into the mashed potato mixture.
- The garlic will push right out of the clove if you gently squeeze it on the bottom.
- You can reserve 1 slice of chopped bacon and 1 tablespoon of chives for the top.
- I do everything right inside the pot that I boiled the potatoes in to save myself from washing another bowl.
- For optimal texture, I prefer to use a handheld potato masher.
- Fresh herbs like rosemary, thyme, or parsley can be substituted for the chives.
- Other mashed potato recipes to try include mashed sweet potatoes and instant pot mashed potatoes.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
- Freeze in a sturdy freezer container or freezer bag for up to 1-month. Thaw in the fridge overnight and reheat in the microwave at reduced power. If you know you are going to freeze the potatoes steer clear of any chicken broth because of too many ice crystals.
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Find it online: https://www.smalltownwoman.com/garlic-mashed-potatoes/