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Ingredients
Scale
- 8 large heads of garlic
- 3 tablespoons extra virgin olive oil
- 6 pounds red potatoes, washed and cut into 2-inch chunks
- 1 cup (2 sticks / 227 g) unsalted butter
- 1 cup (238 g) heavy whipping cream
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- melted butter, for garnish (optional)
- chopped parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
- Peel layers off the garlic bulbs and cut off the top ½ inch of each bulb.
- Drizzle garlic heads with olive oil and seal in foil.
- Bake garlic for 60-70 minutes until soft and golden brown.
- Boil chopped red potatoes in cold water for about 25 minutes until fork-tender.
- Drain potatoes and mash them in the pot.
- Add unsalted butter and heavy cream to potatoes and mash to desired texture.
- Squeeze roasted garlic into a bowl, mash, and mix into potato mixture with salt and pepper.
Notes
Choose fresh, firm red potatoes for the best texture.
Adjust cream and butter for a richer or lighter dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking, Boiling, Mashing
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 2
- Protein: 4
- Cholesterol: 40