Name: Creamy Roasted Garlic Mashed Potatoes
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 10-12
Cuisine: American
Ingredients: 5 pounds Russet or Yukon Gold potatoes (I like Yukon Gold) washed, peeled partially, cubed; ½ onion, sliced thin; 5-6 cloves of garlic, smashed, skins removed; 1 teaspoon salt; 1 garlic bulb, for roasted garlic (optional); 1-2 teaspoons olive oil; 1 bay leaf; ¾ cup butter, softened (no substitutes); 1 package (8 oz) Cream Cheese (regular or Neufchatel), softened; ½ - ¾ cup Half-and-Half; ½ - 1 teaspoon Seasoning Salt (like Lawry's); ½ teaspoon black pepper

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Dreamy, creamy roasted garlic mashed potatoes; subtly enhanced with the flavorful elegance of roasted garlic, these will become your go-to mashed potatoes.

WHAT kid doesn’t like mashed potatoes!?? Ours…sniffle!

Until our youngest had Miss Patty’s mashed potatoes! Patty, had our family over for dinner and Gabe fell in love with her mashed potatoes, now he will only eat her recipe. Asks each time I make them, “are these Miss Patty’s?” like I’d try and sneak another mashed potato recipe in on him (he knows me too well).

MASHED UP POTATOES

But because I can’t seem to leave any recipe alone, I did a mash-up (get it?) of two recipes; Miss Patty’s and Ree Drummond’s…nuttin’ but creamy goodness here! Psst, Gabe still eats these!

They are spectacular all by themselves or with your holiday dinner, dripping in silky gravy.

I really love Yukon Gold potatoes, they are already so very creamy and have a lovely yellow flesh. Wash them well, then mostly peel them, leaving on a little skin is okay, unless you don’t like the rustic look, but why wouldn’t you!? I’ve also used a combination of russet and red, Yukon and red, russet and gold!

Fill a large stock pot full of cold water, about ⅔ of the way full. Cut the potatoes into similar sized pieces, roughly into thirds and then again in quarters. Toss them in the water.

Slice ½ an onion and toss in the water along with the potatoes.

Smush your garlic, peel it and toss it into the pot with the potatoes and onions.

Now, add your bay leaf.

Dump in your sea salt…Redmond Real Kosher salt is my favorite, chock full of minerals!

How to Roast Garlic!

Please, oh please do this step! Roasted garlic is beyond amazing! It mellows and deepens in flavor as it roasts, resulting in a creamy, healthy, smushy, oh-so-tasty clove of garlic. It enhances many dishes like my Slow Roasted Veggie Pasta or my Grandpa Frank’s Secret Spaghetti Sauce.

Simply cut a little off the top to expose the cloves, drizzle a little olive oil over and sprinkle with a little sea salt. Pop in a 350° oven wrapped in foil or parchment paper. Bake for about 30-40 minutes until soft and golden.

Finishing your Mashed Potatoes

Boil potatoes, herbs and onions until they are soft, like falling apart soft, about 30-40 minutes. Stick ’em with a fork or knife every now and then to check on them.

Drain using a colander, straining out the water.

Discard the bay leaf, you don’t want that mushed up in your mashers. The bay leaf has worked hard, let it rest — in the trash or compost.

Return the drained potatoes, onions and garlic to the pot, over very low heat, get out your favorite masher, and mash, mash, mash away!! Mash until the steaming reduces, then remove from heat.

Once they are nice and mashed, toss in your softened butter and cream cheese (I used Neufchatel cream cheese, a little lighter but no difference in taste). I’ve also used sour cream, greek yogurt and…drool alert, creme fraiche! Or you can leave out…see notes for lighter mashed potatoes below.

Pour in your half-and-half (quit counting the fat and calories, I know you are, it’s a special occasion, make these babies taste out of this world). But in case you can’t stop counting, here are some tips…

LIGHTER POTATOES

Reduce butter to 2/3 – 1/2 cup (1 stick) or omit and increase Greek yogurt and milk
Omit cream cheese, or use Neufchatel cheese
Use Greek yogurt in place of cream cheese
Replace 1/2 & 1/2 with whole milk or low-fat milk

Mash, mash, mash it all up! My mom gave me this masher years ago, still tried and true.

Add your seasoning salt, make sure it doesn’t have MSG or any additives in it!

Finally, add your black pepper (yes, I know shocking, I actually added some this time!) And your roasted garlic!

Gently mash one more time, adjust seasonings, if needed.

Spoon into a buttered or sprayed medium baking dish or bowl. If serving right away, top with a few pats of butter and sprinkle with a little regular or smoked paprika, pop back in a 350° oven, covered until butter is melted and they are warmed back through.

Serve smothered with the BEST Giblet Turkey Gravy and my Simple Tender, Tasty Turkey!

These Mashed Potatoes Go Great with:

More Fabulous Dishes involving Potatoes

Roasted Rosemary Red Potatoes
Potato Leek Soup (Instant Pot or Stovetop)
The Best Bacon Beef Minestrone
Sunday Pot Roast
Loaded Baked Potato Salad {by my blogger friend, MinShien at Joyous Apron}
Holiday Praline Yams (Sweet Potatoes)

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Yield: 10-12

Creamy Roasted Garlic Mashed Potatoes

Dreamy, roasted garlic mashed potatoes; enhanced with the flavorful elegance of roasted garlic, these will become your go-to mashed potatoes.

Prep Time 1 hour

Cook Time 35 minutes

Total Time 1 hour 35 minutes

Ingredients

5 pounds Russet or Yukon Gold potatoes (I like Yukon Gold) washed, peeled partially, cubed
½ onion, sliced thin
5-6 cloves of garlic, smashed, skins removed
1 teaspoon salt
1 garlic bulb, for roasted garlic (optional)
1-2 teaspoons olive oil
1 bay leaf
¾ cup butter, softened (no substitutes)
1 package (8 oz) Cream Cheese (regular or Neufchatel), softened
½ - ¾ cup Half-and-Half
½ - 1 teaspoon Seasoning Salt (like Lawry's)
½ teaspoon black pepper

Instructions

Peel and cut the potatoes into similar sized pieces and place in a large pot filled with cold water, potatoes should be covered in water, but only by a bit. Slice onion and smash garlic and toss in with the potatoes. Add bay leaf and salt, stir to combine. Bring to boil and cook for about 30-35 minutes until they are just about falling apart.
While potatoes are boiling, prep garlic. Preheat oven to 375°F and cut off tips of garlic bulb revealing the garlic cloves. Drizzle a little olive oil and sprinkle a little sea salt over the top. Seal in a foil pocket and bake for 30-40 minutes until soft and caramel colored. Drain in colander, discard bay leaf.
Return potatoes, onions and garlic to dry pot (same one you cooked them in). Mash the potatoes, onions and garlic in pot over low heat. Allowing the steam to escape before adding any other ingredients. The steam won't completely go away but it will diminish. Turn off stove and add 1 ½ sticks of butter, cream cheese and about ½ a cup of half-and-half. Mash, mash it all up! Add your seasoning salt and black pepper, stir well.
Squeeze out your roasted garlic cloves and mash into the potatoes, watch you don't get garlic skins in the potatoes. Place into lightly sprayed or butter medium-sized baking dish.
If serving right away, place a few pats of butter on top and place them in a 350°F oven and heat until the butter is melted, potatoes are hot. Sprinkle lightly with regular or smoked paprika and serve.
If making a few days in advance, remove from fridge 2-3 hours ahead of time and then reheat (covered) in 350 degree oven for 20-30 minutes, until warmed through. Stir well and add a couple pats of butter along with a sprinkle of paprika. Delicious smothered in a silky pool of this amazing Giblet Turkey Gravy. You're welcome!

Notes

LIGHTER POTATOES

Reduce butter to 2/3 - 1/2 cup (1 stick)
Omit cream cheese, or use Neufchatel cheese
Use Greek yogurt in place of cream cheese
Replace 1/2 & 1/2 with whole milk or low-fat milk

If serving immediately and the potatoes have cooled, place them in a 350° oven and heat until butter is melted and potatoes are warmed.

If making a couple days ahead of time, remove from the fridge 2-3 hours before serving. Bake at 350° for about 30 minutes until warmed through. Stir and place your pats of butter and sprinkle with paprika.