As I was making mashed potatoes the other day, I realized that while we have a Shiitake Garlic Mashed Potatoes Recipe on our site, we didn’t have a regular garlic variation. So, here’s the post to atone for that particular omission. Speaking of regular garlic versions, years ago, I was put in charge of making mashed potatoes for Thanksgiving…and make them, I did! For those ones, I went a little wild with garlic (non-roasted, mind you), and rather than thanking me for the lifelong vampire protection, people noted that the potatoes were very garlicky…which, to be fair, they were.
Fast forward to this iteration, and I pre-roasted the garlic to sweeten it up a bit and to tone it down. Suffice to say, this version worked out much better. We then served it with a Sous Vide NY Strip Steak and Sautéed Green Beans to round out the dish. That said, these potatoes would also go very well with Grilled Chicken or Pork Tenderloin (we suggest Tarragon Dill or Garlic Smothered varieties).
Time: 40 Minutes
- Russet Potato (1 potato makes 2 servings)
- A bulb of Garlic
- Black Pepper
- Roast your Garlic
- Rinse and chop your potato, and add the cubes to a pot. Then, fill with water, and boil until your potatoes are soft.
- Drain your potato water, and leave your potatoes in the pot.
- Remove your roasted garlic from the oven, and add your cloves to the potatoes.
- Add in some butter, milk, pepper, and salt, and mash your mixture together.
- Reheat everything in the pot.
- Plate, devour, and enjoy!