Roasted Garlic Mashed Potatoes
My Husband is my absolute favorite person to cook for. He loves everything I make (like a good Husband should) and always does the dishes after. He is a steak and potatoes kind of man. When we started dating, I knew I needed a good mashed potatoes recipe. This has been my go-to recipe for years now. If you are looking for a low calorie recipe, this is not for you. These mashed potatoes are rich and indulgent. The roasted garlic takes it up a notch. I obviously had to use my Husband’s favorite seasoning salt, Lawry’s.
Ingredients:
- 5 heads of garlic
- Olive oil
- Salt and pepper
- 5 lbs russet or Yukon gold potatoes
- 8 oz cream cheese, softened
- 1/2 cup of butter, softened, plus 3 tbsp for dotting
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup chopped chives
- 1 tsp Lawry’s Seasoned Salt
Directions:
To make the roasted garlic, slice to tops off of the garlic heads. Place the heads in a foil lined baking dish, drizzle with olive oil and sprinkle with salt and pepper. Cover the pan with another piece of foil. Place in the oven and roast for 1 hour at 400 degrees. Remove from oven and let them sit until they are cool enough to handle. Pop each roasted garlic clove out from the head into a small bowl and set aside. You can do this step the day before you plan to make the potatoes to save time.
Preheat oven to 350 degrees.
If you’re using russet potatoes, wash and peel them. You can also peel the Yukon gold potatoes but I actually leave the skins on. They are full of nutrients and it honestly is just a time saver! Dice the potatoes into 1 inch pieces. Place the potatoes in a large pot and cover them with water. Bring the pot to a boil. Cook for about 15 to 20 minutes until the potatoes are fork tender. Drain the potatoes and put them back into the pot.
Use a potato masher to mash the potatoes. Then add in the cream cheese, butter, sour cream, heavy cream, and salt and mash together. Then add in the chives and roasted garlic. Mash until combined. Then add to a buttered 9 x 11 inch baking dish. Cut the remixing 3 tablespoons of butter into small cubes and scatter them on top of the mashed potatoes. Place in the oven and cook for about 20 minutes until heated through.
