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Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes Plated
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These Roasted Garlic Mashed Potatoes are one of the foods of the gods, in my humble opinion. Creamy, dreamy, rich and comforting, not much can compare to a bowlful of them. My version has very amped-up savoriness and flavor factors from the addition of earthy, caramelized and slightly sweet Roasted Garlic and umami-rich miso. They are decadent, yet light, and the ultimate comfort food. Perfect for a special holiday meal, yet should be enjoyed year round!

Roasted Garlic Mashed Potatoes Plated

Types of Potatoes

Using the right type of potato to make these Roasted Garlic Mashed Potatoes is key! There are basically 3 important categories of potatoes; here is a quick primer:

  • Floury Potatoes: These have a low moisture and high starch content with rough skins. They are great for baked or mashed potato recipes and frying and generally cook up light and fluffy. One example is the Russet potato.
  • Waxy Potatoes: These have a thin skin, low starch content, and moist flesh. They hold their shape well after cooking and are ideal for roasting, potato salads and gratins. Examples are red bliss and fingerling potatoes.
  • All Purpose Potatoes: These are not too crumbly and not too dense. They are the most versatile potato. Yukon Gold is a great example and the potato that we will be using for this Roasted Garlic Mashed Potato recipe.

What Exactly is Miso?

Miso may seem like a strange ingredient to you, but it has an important role in this Roasted Garlic Mashed Potato recipe, adding a large amount of savoriness (also known as umami), flavor and je ne sais quoi that enhances the overall deliciousness of these mashed potatoes. Miso is a fermented soy paste that can be found in the refrigerated section of most grocery stores, near the sauerkraut and pickles. It comes in white and red varieties. (Sometimes it is simply labeled as “soybean paste.”) Choose white miso for this recipe. If you can’t find miso, just leave it out and these mashed potatoes will still be incredibly delicious. For a soy-free option, choose a miso that is made from chickpeas or brown rice.

The Smoothness Factor . . .

I am definitely a rustic girl at heart, in both cooking and life, and generally don’t concern myself with things that are too fussy or complicated. In the case of these Roasted Garlic Mashed Potatoes, and mashed potatoes in general, I prefer a more “smashed” consistency with a clear presence of some potato chunks, as opposed to a smooth as silk texture. (In fact, I often will leave the potato skins on, as well!) So, a simple potato masher does the trick for me.

If, however, you would like a very smooth finished product with no chunks, I suggest using either a hand mixer, a stand mixer, or a potato ricer to mash the potatoes.

Now, About That Crispy Potato Skin Topping . . .

Ah, yes. You might be wondering what those crispy looking pieces are on top of that platter of mashed potatoes in the photos. Well, they are salty and delicious Crispy Potato Skins! Rather than discard the potato peels, I fried them until crispy in a large skillet, seasoned them with salt, and topped off the creamy mashed potatoes with them.

Why? Well, I first did this technique for my Twice-Baked, Loaded Potato Soup with Bacon recipe in my cookbook SOUPified and fell in love with it. To say it added a little something to an already dreamy dish is an understatement. So, I decided to try it with these Roasted Garlic Mashed Potatoes as well. Why? Because “crispy potato on soft potato” should have its own bragging rights!

Ingredients

To make Roasted Garlic Mashed Potatoes, we will be using the following ingredients:

  • Potatoes: All-purpose Yukon Gold potatoes are the choice for this recipe. They have an unmatched buttery and creamy texture, if you ask me. However, you can use any all-purpose or floury potato, such as the Russet. Feel free to try a combination of Yukon Gold and Russets.
  • Roasted Garlic: Makes this recipe extra savory and extra delicious! I suggest making a batch of Roasted Garlic a few days in advance as it holds well and can be used for lots of different recipes.
  • Milk and Butter: Provides fat, flavor and moisture!
  • White Miso: Miso is the unsung hero in this recipe. It’s an ingredient that I use quite frequently in my recipes to amp up the umami, or savoriness, factor. Miso is a fermented soy paste that can be found in the refrigerated section of most grocery stores, near the sauerkraut and pickles. It comes in white and red varieties. (Sometimes it is simply labeled as “soybean paste.”) Choose white miso for this recipe. If you can’t find miso, just leave it out and these mashed potatoes will still be incredibly delicious. For a soy-free option, choose a miso that is made from chickpeas or brown rice.
  • Chives: Chives add a mild onion-y essence to the final dish, along with a beautiful pop of color.

A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.⁠

Step-By-Step, Pro-Tips included!

Here are the main steps for how to make Roasted Garlic Mashed Potatoes:

  • Gather and prep all ingredients. Then if you don’t already have some on hand, make the Roasted Garlic.
Roasted Garlic Mashed Potatoes Ingredients
  • Peel the potatoes and cut them into uniformly-sized pieces (so that they all cook I the same amount of time). Be sure to hold the cut potatoes in cold water while prepping the rest of the recipe so they do not turn brown.
    • PRO-TIP: Actually, you can leave the potatoes unpeeled if you desire, and I often do. Here, though, I tried something different and turned the potato peels into a whimsical Crispy Potato Skin Topping. Totally optional, but a fun twist!
  • Drain the potatoes and place them in a large pot and add enough cold water to cover them 2”. Cover and place over high heat. Bring the potatoes to a boil.
    • PRO-TIP: Don’t add salt to the potatoes until the water comes to a boil. Otherwise, the salt will just sit on the bottom of the pot.
  • Meanwhile, heat the milk, butter, mashed Roasted Garlic, salt and black pepper in a saucepan over low heat, stirring regularly. Once the butter has melted and the mixture is heated, add the miso and whisk until it is fully incorporated. Hold this mixture over low heat, stirring as needed to prevent burning.
  • Once the potatoes come to a boil, add salt to the pot and reduce the heat. Simmer the potatoes until tender, stirring occasionally. Then drain the potatoes using a colander, and return them to the warm pot. Mash them with a potato masher.
    • PRO-TIP: The residual heat in the warm pot will draw out additional moisture from the potatoes, resulting in a lighter and fluffier (and not water-logged) product.
    • PRO-TIP: If you prefer a very smooth mashed potato with no chunks, I suggest using a potato ricer. You can also use a hand or stand mixer, but be careful to not overmix them as the potatoes can become gluey.
  • Pour the milk and butter mixture into the potatoes and stir well to incorporate all ingredients. Taste and adjust seasonings. Stir in chives.
    • PRO-TIP: Miso contains a fair amount of salt, so it is best to not add any additional salt until all ingredients have been added and you do a final taste test. Potatoes, in general, require a fair amount of salt, so it is likely that you will need to add more than what is in this recipe.
  • Transfer the potatoes to a serving bowl, top with the Crispy Potato Skin Topping, if including, and serve warm.
    • PRO-TIP: If not serving immediately, hold the finished Roasted Garlic Mashed Potatoes warm in either a pot or stainless steel bowl in a hot water bath.
Roasted Garlic Mashed Potatoes Plated

Recipe Variations for Roasted Garlic Mashed Potatoes

A few ideas for twists on Roasted Garlic Mashed Potatoes:

  • Make it Soy-Free: If you prefer a soy-free recipes, try to seek out either brown rice or chickpea miso. However, if you cannot find these, just leave it out of the recipe.
  • Make it Lighter: You can use nonfat milk in place of the whole milk in order to save some calories, but the texture and flavor will be a bit different. This is because the fat in the whole milk, combined with the butter, helps to create a creamy texture from the starchy potatoes.
  • Make it Plant-Based and Dairy-Free: You can make this recipe vegan and dairy-free by substituting olive oil or vegan butter for the unsalted butter and your favorite unsweetened nut milk for the whole milk. Keep in mind, though, that this will result in a different texture and less richness.
Roasted Garlic Mashed Potatoes Plated

Accompaniments for Roasted Garlic Mashed Potatoes

Although these Roasted Garlic Mashed Potatoes are perfect for events like Thanksgiving and Christmas, they truly are not just for holidays! I enjoy them year-round both on weeknights and weekends. And, they pair perfectly with Lemon Herb Roast Chicken, pot roast, chicken cutlets and a simple grilled steak or salmon. And, they are even better with a delicious gravy drizzled over it!

Having said this, there is no doubt that this recipe is a must for the fall and winter holidays, along with these other favorites:

Kitchen Tools & Cookware for Roasted Garlic Mashed Potatoes

To make this Roasted Garlic Mashed Potatoes recipe, you will need the following:

Roasted Garlic Mashed Potatoes Plated

More Great Recipes to Try

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Roasted Garlic Mashed Potatoes Plated

Roasted Garlic Mashed Potatoes

Michele
These Roasted Garlic Mashed Potatoes are one of the foods of the gods, in my humble opinion. Creamy, dreamy, rich and comforting, not much can compare to a bowlful of them. My version has very amped-up savoriness and flavor factors from the addition of earthy, caramelized and slightly sweet Roasted Garlic and umami-rich miso. They are decadent, yet light, and the ultimate comfort food. Perfect for a special holiday meal, yet should be enjoyed year round!
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 3 pounds Yukon Gold potatoes (See NOTE.)
  • Olive oil, as needed, for Crispy Potato Skin Topping (optional)
  • 3/4 cup whole milk
  • 1 stick unsalted butter (1/2 cup)
  • 3 heads Roasted Garlic cloves, mashed with a fork (about ½ cup) (See separate recipe.)
  • 1/4 tsp salt, plus 2 Tbsp for boiling potatoes
  • Pinch freshly ground black pepper
  • 1/4 cup white miso
  • 1/2 cup chopped chives (about 1 bunch)

Instructions
 

  • Make and mash the Roasted Garlic. This recipe can be found elsewhere on this site.
  • Prep the potatoes: They can be peeled or unpeeled, based on your preference. Cut them into roughly 1”-sized chunks. Hold the potatoes in cold water until cooking time to prevent browning.
  • If making the optional Crispy Potato Skin Topping, heat enough oil in a large skillet over medium heat to cover the surface by about ¼-½”. Once the oil is hot, arrange the potato skins in a single layer over the bottom surface and fry until crispy on both sides. Transfer to a paper-lined plate to drain and salt immediately. Set aside until serving.
  • Drain the potatoes if being held in cold water, then place them in a large pot and add enough cold water to cover them 2”. Cover and place over high heat.
  • Meanwhile, heat the milk, butter, mashed Roasted Garlic, salt and black pepper in a saucepan over low heat, stirring regularly. Once the butter has melted and the mixture is heated, add the miso and whisk until it is fully incorporated. Hold this mixture over low heat, stirring as needed to prevent burning.
  • Once the potatoes come to a boil, add about 2 Tbsp salt to the pot, partly remove the cover and reduce the heat to a simmer. Simmer the potatoes until tender, stirring occasionally. This can be tested by piercing a piece of potato with a knife–if it easily slides in, it is cooked (about 15 to 20 minutes).
  • Turn off the heat and drain the potatoes by carefully pouring them into a strainer and letting them sit in the strainer 3-5 minutes to release all liquid.
  • Return the potatoes to the warm pot and mash them with a potato masher. (See NOTE.) Then, pour the milk and butter mixture into the potatoes and stir well to incorporate all ingredients. Taste and adjust seasonings. Stir in chives.
  • Transfer the potatoes to a serving bowl, top with the Crispy Potato Skin Topping, if including, and serve warm. Buon Appetito!

Notes

  • The most important point about the potatoes is that they should be cut into uniform-sized pieces so that they all cook in approximately the same time.
  • The potatoes can be peeled or unpeeled, based on your personal preference.
  • If you prefer a very smooth mashed potato with no chunks, I suggest using either a hand mixer, a stand mixer, or a potato ricer to mash the potatoes.
  • If not serving immediately, hold the finished Roasted Garlic Mashed Potatoes warm in either a pot or stainless steel bowl in a hot water bath.
  • These mashed potatoes can be made up to 2 days in advance and held in an airtight container in the refrigerator. Reheat them in a nonstick pan over medium-low heat with a small amount of butter and milk. Stir them regularly so that they do not stick.
  • However, the Crispy Potato Skin Topping should be served on the day it is made.
  • In general, mashed potatoes do not freeze very well.
Recipe by Mangia With Michele. Please visit my site for more great cooking inspiration!
If you try this recipe, please share a photo on INSTAGRAM or FACEBOOK and tag it @MangiaWithMichele and #MangiaWithMichele. I’d love to see it!
Keyword Mashed potatoes, potatoes, potato recipes, miso, thanksgiving recipes, christmas recipes, holiday recipes, vegetarian recipes, vegetables

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1 thought on “Roasted Garlic Mashed Potatoes

  1. 5 stars
    Made this recipe and love the addition of miso!

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