Print

Roasted Garlic Mashed Potatoes

Print Recipe

Creamy Roasted Garlic Mashed Potatoes made even more indulgent with goat cheese. Perfect for your holiday table.

Ingredients

Scale
  • 1 head garlic
  • 1 teaspoon olive oil
  • 1/2 cup goat cheese or cream cheese
  • 3 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces
  • 2 tablespoons coarse Kosher salt
  • 1/2 cup butter, cut into pieces
  • 1 cup half-and-half

Instructions

  1. Heat oven to 400ºF. Slice off the top of head of garlic to expose some of the cloves inside. Place the head on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes. Remove garlic from the paper when cool enough to handle, they should easily pop out when squeezed gently.
  2. In the bowl of a food processor, pulse the roasted garlic until smooth. Add goat cheese and pulse until well blended, stopping and scraping down the sides of the bowl as needed; set aside.
  3. Place the potatoes in a large dutch oven, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook 20 to 25 minutes or until tender; drain the water but keep the potatoes in the pan. Turn the heat back onto low and shake pan with potatoes over low heat for about 1 minute to dry the potatoes.
  4. Meanwhile, in a 2-quart saucepan, melt the butter over medium-low heat, stirring frequently. Whisk in the garlic and goat cheese mixture and half-and-half until smooth and the butter and cheese are warm and fully melted.
  5. Press the potatoes through a potato ricer or mash and stir in the garlic and half-and-half mixture; just until combined. Season with salt and pepper to taste. Garnish with fresh herbs as desired and serve.

Nutrition

Find it online: https://www.bourbonandhoney.com/roasted-garlic-mashed-potatoes/