Roasted Garlic Mashed Potatoes
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!
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.
Tried this recipe?Let us know how it was!