Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into even chunks
- 1 whole bulb of garlic (about 10–12 cloves), roasted until soft
- 1/2 cup whole milk, warmed (substitute with almond or oat milk for a dairy-free version)
- 1/2 cup unsalted butter, melted (or use olive oil for a lighter twist)
- 1/4 cup sour cream or crème fraîche (optional, for added creaminess)
- Salt, to taste (start with 1 1/2 teaspoons)
- Freshly ground black pepper, to taste
- Fresh parsley or chives, finely chopped, for garnish (optional)
Instructions
- Begin by preheating your oven to 400°F. Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast for about 40 minutes until each clove is soft and fragrant. This step transforms the garlic’s sharpness into a sweet, mellow flavor—one Nonna Rosa swore by for any dish she wanted to elevate.
- While the garlic roasts, place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes. I always test a piece by gently pressing—it should break apart easily without turning mushy.
- Drain the potatoes well and return them to the warm pot for a minute or two. This allows any excess moisture to evaporate, ensuring your mashed potatoes won’t be watery. I learned this trick when cooking alongside a chef in Italy who insisted that dry potatoes are the foundation of perfect mash.
- Using a potato ricer or an electric mixer with a whisk attachment, mash the potatoes until smooth and fluffy. If you prefer a more rustic texture, a traditional masher works beautifully too, especially if you’re sharing the cooking with little hands eager to help like Olivia and Isabella often do.
- Squeeze the roasted garlic cloves from their skins directly into the mashed potatoes. Stir in the warm milk, melted butter, and sour cream if using. Whip everything together until light and airy, adding more milk if needed to reach your desired consistency. The warmth of the milk helps everything blend seamlessly, just like Elena always taught me.
- Season generously with salt and freshly ground black pepper. Taste and adjust seasoning—this is key, as potatoes can be quite bland without enough salt. As my Nonna Rosa would say, “Never be shy with salt; it brings out the soul of the dish.”
- Transfer the whipped garlic mashed potatoes to a serving bowl, sprinkle with fresh parsley or chives if you like, and serve immediately. The moment you dig in, you’ll understand why this recipe is a family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
