Roasted Garlic Mashed Potatoes.

Roasted Garlic Mashed Potatoes are the best holiday side that can be made the day before your holiday gathering. This recipe makes for the creamiest and most flavorful mashed potatoes. They’re perfect for making ahead of time for easy entertaining!

If you are invited to a holiday event this is a great side you can offer to make for your host. They will certainly take you up on providing them since they can be so tedious.

Ingredients

  • 1 head garlic
  • extra virgin olive oil
  • 4 pounds russet potatoes, peeled and quartered
  • 2 cups heavy cream
  • 2 cups whole milk
  • 8 fresh sage leaves
  • 3 sprigs fresh thyme
  • 6-8 tablespoons salted butter, at room temperature
  • kosher salt and black pepper

Instructions

  1. Preheat the oven to 400° F.
  2. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.
  3. Let the garlic cool, then squeeze out the cloves.
  4. Meanwhile, In a large dutch oven, combine the potatoes, heavy cream, milk, sage, and thyme. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork-tender.
  5. Drain the potatoes, reserving all of the cream. Discard the thyme and sage. Press the potatoes and roasted garlic cloves through a potato ricer. Then add them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher.
  6. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper.
  7. If desired, brown a little butter with sage or thyme and swirl into the potatoes before serving. Serve warm and creamy.

To Make Ahead

In the Oven: Prepare the mashed potatoes as directed through step 6. Spoon the potatoes into a large baking dish. Cover and refrigerate for up to 3 days. To reheat in the oven, preheat the oven to 325° F. Pour 1/2 cup milk or cream over the potatoes and add 2 tablespoons butter, do not stir. Cover the potatoes tightly with foil and transfer to the oven. Cook for 20-25 minutes, or until the potatoes are warmed through. Stir before serving.

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