Roasted garlic mashed potatoes are smooth and fluffy with a rich garlic flavor from incorporating oven-roasted garlic! These mashed potatoes are so creamy and rich that you won't even need gravy. They're sure to become your new go-to favorite mashed potato recipe!
1tablespoonfresh parsley(chopped, reserve ½ for garnish)
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Instructions
Wash and prepare potatoes as desired (skin on, partially removed, or completely peeled).
Cook and drain the potatoes.
In a large mixing bowl, combine the potatoes, butter, roasted garlic, cream cheese, heavy cream, salt, and pepper.
Mash by hand and combine all ingredients thoroughly, or use a hand mixer to cream everything together.
Add ½ of the parsley and stir it in just before serving. Top with the 2nd half of parsley for garnish when serving, if desired.
Notes
I like to leave the skin on. It adds color to my potatoes. Sometimes I peel half the potatoes to make them smoother and to spare myself from the little one complaining about them!
I recommend salting the water you boil your potatoes in for a little extra flavor. Use about 1 tablespoon of salt per 1 pound of potatoes (I used 1 ½ tablespoons of salt for 6 large red potatoes).
If using a hand mixer to 'mash' your potatoes, you'll want to keep it on low speed. A fork or potato mashed is also a great option. Using a blender or over-beating your potatoes with the hand mixer can give them a sticky, gummy texture.
To store: Cool to room temperature, then transfer them to an airtight container. They can be kept refrigerated for up to 4 days. See my post on freezing mashed potatoes.