Ingredients
Scale
- 2 pounds of Yukon Gold potatoes
- 1 head of garlic
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup sour cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Chives or parsley, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice off the top of the head of garlic to expose the cloves. Drizzle with olive oil and sprinkle with salt. Wrap in aluminum foil.
- Roast the garlic in the oven for 30-35 minutes until soft and golden brown.
- Peel and cut the Yukon Gold potatoes into 1-2 inch chunks. Place in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.
- Drain the potatoes and let them sit in the colander for a minute to evaporate excess moisture.
- In a large mixing bowl, add the drained potatoes. Squeeze the roasted garlic cloves into the bowl.
- Add the unsalted butter, heavy cream, and sour cream to the potatoes.
- Mash the potatoes and garlic together using a potato masher or hand mixer until smooth and creamy, but avoid over-mixing.
- Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- If the mashed potatoes are too thick, add more heavy cream or milk until desired consistency is reached.
- Transfer the mashed potatoes to a serving bowl. Optionally, add a pat of butter on top and sprinkle with chopped chives or parsley.
- Serve warm alongside your favorite main dishes.
Notes
- For a richer flavor, consider using more roasted garlic or adding cheese.
- These mashed potatoes can be made ahead of time and reheated gently on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes