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- 1 3/4 pound Yukon Gold potatoes
- 1 head garlic
- 1/4 cup plus 1 teaspoon olive oil
- 1/2 cup whole milk
- Salt and pepper, to taste
- 1/4 cup flat-leaf parsley, chiffonade
- 1/4 cup Grana Padano, grated
Preheat the oven to 375 degrees.
Place the potatoes in a large pot with plenty of cold water and set over high heat. Cover with a lid and cook until fork-tender, about 50 minutes.
Meanwhile, chop the top off the head of garlic and drizzle with 1 teaspoon of the olive oil. Place on a small baking sheet or roasting pan and roast for about 50 minutes.
Drain the potatoes and remove the garlic from the oven. Let cool. Once the garlic is cool enough to handle, squeeze out the cloves using your hands and combine them with the potatoes in a large bowl. Add the remaining olive oil and milk and mash with a fork or potato masher. Season with salt and pepper, to taste. Add the parsley and cheese and stir to combine. Serve immediately.
Calories Per Serving175
Folate equivalent (total)20µg5%
17 Best Recipes Using Yukon Gold Potatoes
Prized for their buttery, earthy flavor, light yellow flesh, and moist, uniform texture, Yukon Gold potatoes are an MVP of the tater league. The first Yukon Gold potato was created in Canada in the 1950s by agricultural scientist Gary Johnston, who crossbred a wild Peruvian yellow potato with a white-skinned American spud. He named the new variety after the Yukon River with its historical link to the Klondike Gold Rush.
Wildly versatile and available year-round, Yukon Golds are the potato of choice for many top chefs. Their medium starch content (somewhere between a starchy russet and a waxy red or new potato) makes them true multipurpose potatoes for use in a wide variety of cooking applications, including roasting, baking, boiling, frying, grilling, and sautéing.
Yukon Gold potatoes are a popular choice for french fries and are superb for making velvety mashes, gratins, hash browns, creamy chowders, and potato salads. They pair well with butter, cream, garlic, cheese, bacon, and herbs such as oregano, dill, cilantro, sage, basil, rosemary, and tarragon.
As a general rule, unless otherwise noted, you can use Yukon Gold potatoes anywhere you would use a red or white potato. Store these potatoes for up to two weeks in a cool (but not cold), dry, dark location.
What I love about this recipe:
Roasted garlic mashed potatoes are perfect with almost any main dishyou can think of!
✔ Melted butter
✔ Fresh parsley
All of my dinner recipes are here, but here are a few I think that would be delicious:
1. Preheat the oven to 350ºF.
2. Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
3. Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.
4. Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.
Oven Roasted Yukon Gold Potatoes
This crispy and healthy oven roasted Yukon gold potatoes recipe is perfect for baking small & peeled potatoes in the oven. Cut 'em in half, drizzle with oil, and bake/roast (425F) on a baking sheet until golden. EASY!
Leave the skin on if you like, but somedays it's just pretty to see a perfect peeled & roasted potato.
I don't coat the aluminum foil or baking sheet with olive oil because the potatoes should have enough. If you have problems with the roasted potatoes sticking, try coating the aluminum or pan with a little bit of olive oil.
Don't like to bake on aluminum foil? No problem. Use a silicone mat, high heat rated parchment paper (they start to burn around 420-450F), or just bake straight on the baking sheet.
Have a different kind of potato? Yukon's are really nice for baking in the oven but any smaller potato will work with this recipe.
The potatoes may not be browned when you initially turn them over. If your oven works correctly then they will brown when you flip them over in the last 15 minutes.
Potatoes not browning? Try upping your oven temperature to 450F but watch carefully.
Wanna up your game? Add some fresh chopped parsley, chives, cheese, or sour cream.
This dish is easy to add some whole roasted carrots. Just put them all on the same pan but carrots will cook faster, so you'll have to watch.
You can serve this easy roasted potato recipe with a lot of things, but I think it goes really well with roasted whole carrots, paired with a beef or lamb main dish
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The basic mashed potato recipe is great for adding what ever you like, but the roasted garlic version was okay. I roasted about ten cloves for about 10 medium-smallish red potatoes. I think I should have kept the cloves together instead of separating them so I can just squeeze it out, because it was very difficult taking out the garlic from its skin when they were individual. I could barely taste the garlic, and it just stayed in its original form. I would recommend making it into a paste or give it a rough chop so it would be more incorporated and putting more garlic. Adding a little bit more butter and milk makes it more creamy and rich.
This was a good dish. I took others advice and roasted the garlic after cutting the top off and placing a little butter on top, then foil and roast. The potatoes were fine, but not too far beyond what I normally make. The roasting garlic in the oven smelled fantastic though!
This was delicious. I didn't realize that the foil should be wrapped around the garlic, so I had to scrap the first roasted garlic I made - but that was definitely my fault, not the recipe.
This was WONDERFUL!! I took another readers advise and used a whole head of garlic, cut the top off, roasted it, and then just squeezed out all the delicious roasted garlic right into the pan of mashed potatoes (this was quicker than peeling all those little sticky cloves too). I used red potatoes, real butter and 1/2 & 1/2, kosher salt and white pepper. YUMMY! I've made garlic roasted potatoes before, but this combination, in my opinion, is sublime. Served with delicious lamb chops, pinot noir reduction sauce and a root vegetable puree for our Easter dinner. Everyone raved!
The used this receipe for the family Thanksgiving dinner yesterday and we all loved it. I used 6-7 potatoes and one entire head of garlic. So simple.
I roasted a whole large head of garlic and mashed the potatoes by hand. The slight lumpiness gave the dish an earthy interest. They are great, a true comfort food for garlic-lovers!
Love it. I peel my garlic then put the whole roasted clove into the bowl -once mixed small dark specks of burnt garlic can be seen, gives it a natural, rustic look (a la vanilla bean ice cream). I also DOUBLE the quantity of garlic - this does not overpower the potatoes b/c the roasting softens most of the garlic flavor.
It was a little dry I had to add some 1/4 milk, and 2times the amount of garlic, 2 table spoons of butter.
I have a slight variation on how I make this. I usually take a whole bulb of garlic and cut the top off to expose the cloves inside, then put a spoon of button on top and wrap the whole thing in foil. Put it on the grill (you could probably do this in the oven, though I've never tried) upright for 20 or so min allowing the butter to melt down into the garlic and cloves to soften. Let it cool, then give the whole bulb a squeeze the soft cloves pop right out. This has allowed me to bypass the whole peeling process and everyone loves the results!
I used nearly a whole bulb of roasted garlic with 6 small Yukon Gold potatoes, along with 1/2 & 1/2, and a small amount of butter. They tasted great!
I love this recipe! I have been making a variation of it for about 10 years now. I would recommend using a head of garlic for every 1.5-2 lbs potatoes. In addition, I like to use yukon gold or red potatoes instead of russets. The red potatoes are fun because you can leave the skins on for a festive and textured look! Enjoy!
Very delicious but simple recipe. Using whipping cream or half and half definitely makes it more decadent, but if you're watching your fat/cholesterol intake you can always use skim milk and still have a very tasty final product. I love to include a rather hefty amount of white pepper to the potatoes too. I find this gives it an additional bite which my husband I love.
Good basic recipe, but definitely needs more garlic. Used heavy cream per previous review, and Yukon gold potatoes. Goes great with Turkey Meatloaf recipe from this site.
These were scrumptious. I added a tablespoon of fresh rosemary and 2 tablespoons of half & half. Quick and easy to make - definitely a keeper.
I use goat cheese and skim milk to mash the potato. Add some fresh herbs - like thyme or rosemary and you have a sure winner. As was mentioned before, don't be stingy with the garlic - who likes vampires anyway?
This reciepe is great! Instead of adding milk to the mashed potatoes I added half-n-half.
Great and simple to make. The basic potato mixture is similar to what I saw my parents doing in the kitchen when I was a child. The garlic flavor adds a new twist. I'll try some of the other flavor suggestions in the furture.
Will always mash roasted garlic in my potatoes from now on. Couple tablespoons of heavy whipping cream & butter work very well.
An excellent basic recipe for garlic mashed potatoes. I have taken to mashing mine in my Kitchen Aid mixer which works great. As others have suggested, no need to be shy with the garlic. It gets quite mild upon roasting. Enjoy.
This roasting technique is foolproof. Do NOT be shy with the garlic! I did four cloves for a two-person serving, and really should have used eight. Be careful with additions like asiago or parmagiano - they can overpower the garlic quickly.
This was perfect. I had never roasted garlic before so I was nervous but there was nothing to it. I peeled the garlic before roasting so I could get the brown outside part in with my potatoes. I also drizzled olive oil over the garlic before roasting. Then I mashed everything up and put in a casserole dish, drizzled with olive oil again and sprinkled parmesean cheese. Baked it for 35 min at 350 as per a suggestion. Perfect. I used a whole head of garlic because I love garlic. Tasted great!
These are a very good change from normal mashed potatoes!! I will add more butter and less milk next time to make them more creamy.
GREAT - used 10 cloved garlic drizzled with olive oil before roasting. Added some sour cream and lots of parmesan when mashing the potatoes. I had a lot of other things going on in the kitchen so I chose to make the potatoes very moist by additional butter and milk and place into a casserole dish. Drizzled olive oil over the top, sprinkled with parmesan and baked at 350 for 35 min until cheese was light brown. WONDERFUL I believe the comment to my husband from his uncle was "I don't need to worry that you're not eating well!" (we have been married for one year)
This is way yummy! I drizzeled a little black truffle oil on the garlic before roasting them and the combination of tastes just came out superb!
This recipe is so easy that I never expected it to be so flavorful. In my opinion, they come out much better this way than boiling the garlic in with the potatoes.
Roasted Garlic Mashed Potatoes With Herb Browned Butter
- 2 heads garlic
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 3 lb Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 1/2 cups heavy cream
- 1 stick butter + ½ stick butter, divided
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 leaves sage
- Preheat the oven to 450 degrees Fahrenheit. Cut off the top of the bulbs of garlic, exposing the top of the cloves. Place the garlic in the middle of a large sheet of tinfoil. Top with a generous sprinkle of salt and a drizzle of olive oil. Close the tinfoil but pinching it together at the top. Place in the oven and roast for 1 hour, until golden brown and soft.
- Bring a large pot of water to a boil. Add in the chopped potatoes and cook until it is soft when poked with a fork. Put the potatoes through a ricer or food mill into a large bowl. In a small pot, heat the heavy cream, one stick of butter, two sprigs of thyme, two sprigs of rosemary, and two sage leaves until warm. Slowly add in the warm mixture into the potatoes while mixing with a large whisk or wooden spoon. Season with salt and pepper to taste, then transfer to a large serving bowl.
- In a small saucepan, melt the remaining ½ sticks of butter. Add in the remaining thyme, rosemary, and sage. Fry for 2-3 minutes until the butter is browned. It will smell butter and have a deep brown color when ready. Spoon the browned butter and fried herbs over the potatoes and serve immediately.
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- 2 whole garlic heads
- 2 pounds cubed peeled Yukon gold potato
- 1 cup chopped onion
- 2 tablespoons plain fat-free yogurt
- 1 teaspoon dried rosemary, chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour cool 10 minutes. Separate cloves squeeze to extract garlic pulp. Discard skins.
Place potato and onion in a saucepan cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients mash with a potato masher.
Roasted Garlic Mashed Potatoes
Creamy roasted garlic mashed potatoes. Get ready to be worshipped.
Russet Or Yukon Gold Potatoes, Peeled And Rinsed
heads To 5 Heads Roasted Garlic
stick Regular Salted Butter (3/4 Cup)
weight Softened Cream Cheese
Or So Half-and-half (Or Heavy Cream, If You're Feeling Naughty)
(Prep time includes time needed to roast garlic.)
Cut the peeled potatoes into pieces and cook in boiling water until fork-tender. Drain water and return to pot, and mash potatoes over low heat until lots of the steam has escaped.
Next, mash in softened butter, cream cheese, half-and-half, and salt to taste. Dump in three to five heads of roasted garlic cloves stir together, then check seasoning. Be sure to salt adequately.
Add some fresh ground black pepper, and serve with one or two roasted garlic cloves on top. Serve with steak and expect to be worshipped and kissed for at least 38 hours.
Okay, we&rsquove just roasted the garlic. Now we&rsquore going to use it to make Roasted Garlic Mashed Potatoes, which is sheer perfection next to a perfectly cooked ribeye. Just ask Marlboro Man: he got to have Valentine&rsquos Day dinner last night, and he&rsquos still following me and kissing my feet. Well, he kissed me goodbye on the cheek this morning. Well, he blew me a kiss on his way out the door. Well, actually, he forgot. But he did moan and groan as he was eating his meal last night, and I&rsquom sure kisses are imminent.
I&rsquom using the same mashed potato recipe I make every Thanksgiving, with one small modification: I&rsquoll omit the Lawry&rsquos Seasoned Salt. For Roasted Garlic Mashed Potatoes, I really, really want the flavor of the garlic to come through, so the only other seasonings I&rsquoll use are salt and ground black pepper. But the rest of the recipe is the same:
With a vegetable peeler (i.e. carrot peeler), peel 5 pounds of regular Russet or Yukon Gold potatoes. After peeling, rinse under cold water.
Now, I always like to chop the potatoes in halves or fourths before throwing them into the pot. They cook more quickly and evenly this way.
No need to freak and spaz and wig out here&mdashjust cut them so they&rsquore generally the same size.
Now, bring a pot of water to a healthy simmer&hellip
And go ahead and throw &rsquoem in.
Now, bring to a boil and cook for a good thirty minutes&mdashpossibly more.
That&rsquos just enough time to give yourself a nice paraffin manicure or, in my case, haul all your trash to the dump.
What did I just say? Ah, country life. It&rsquos so beautiful and idyllic.
Now. You have to give the potatoes the ol&rsquo fork check to make sure they&rsquore done. When they&rsquore cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost&mdashbut not totally&mdashfall apart. Remember, if the fork meets with any resistance, that means there&rsquoll be little hard pieces of potatoes in the final product. Translation: LUMPS!
Drain the potatoes in a large colander and give yourself a nice steam facial while you&rsquore at it.
When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove.
Turn the burner on low. What we&rsquore going to do is mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. That way, the potatoes won&rsquot be watery or &ldquomealy.&rdquo
Do you have a potato masher? You need one! They&rsquore relatively inexpensive and so much better to use than an electric mixer, the sharp blades of which can break down the starch in the potatoes and make the final product gummy. Also, you&rsquoll need a masher later when we make Butternut Squash Puree and Sinful Sweet Potatoes.
WHAT KIND OF POTATOES TO USE?
My favorite potato to use is the Yukon Gold potato. This is so buttery and has a melt-in-your-mouth texture. I pick up the small yukon gold potatoes at the grocery store which makes it so easy to just cut them in half. I also love to use a mix of small red and small gold potatoes for color and variety.
I prefer to toss the potatoes with a mix of melted garlic butter and extra-virgin olive oil. I usually reach for garlic powder because the garlic can burn at high heat but you can use either one.
I suggest lining the baking sheet with a Silpat, parchment paper, or aluminum foil sprayed with non-stick cooking spray. It helps to keep them from sticking. You think they wouldn’t stick since they are covered in oil and butter but somehow they find a way!