Roasted Garlic Mashed Potato
Servings: 20 servings
This roasted garlic mashed potatoes are light and fluffy, rich and flavorful! And this recipe makes enough to feed an army.
6qt Dutch Oven
- 4 lbs russet potatoes Note 1
- 1.5 tablespoons coarse kosher salt
- 2 teaspoons garlic powder
- 1.5 cup hot milk more if needed, Note 2
- 1/2 cup unsalted butter softened
- 1 head of roasted garlic
- 3 tablespoons mayo Note 3
- Freshly ground black pepper to taste
To cook potatoes: Wash and peel potatoes, if desired. Cut into about 2-inch pieces and place them in a large pot, filled with cold water. Add salt and garlic powder.
Bring it to a boil over medium high heat, and then reduce heat to medium to gently simmer the potatoes. Cook until potatoes are nice and tender, about 25 minutes.
Carefully drain the water.
Squeeze out roasted garlic and mash them into a smooth paste.
To mash the potatoes: As soon as you drain the potatoes, stir in half of the hot milk, butter, roasted garlic and mayo. (TIP: It's important to mash the potatoes right away when they're hot to prevent gluye texture.)
Using a potato masher, mash the potatoes until nice and smooth (or chunky, however you like it). Keep adding the rest of the milk (or more) until desired consistency.
Season with freshly ground black pepper and additional salt, if needed. Serve immediately, or put it in a warm oven to keep it hot. Or place it in a slow cooker set to 'keep warm' setting.
Place cooled leftover mashed potatoes in an airtight container, or ziplock bag. Freeze for up to 2 months.
Thaw frozen mashed potatoes overnight in the fridge. (Note: At this point the mashed potato will be grainy and not very appetizing, but don't worry.)
For small batches, microwave thawed mashed potatoes on high to thoroughly heat it up. Cooking time will vary, depending on how big of a batch you have. I usually heat it up in 3 minute increments twice, stiring well half way. Just make sure, the mashed potato is piping hot.
For larger batches, place the mashed potatoes in a baking dish and bake, uncovered, at 350°F for 30-45 minutes, stirring occasionally.
Add little bit of softened butter and warm milk and mash it to fluff it up. If needed, warm it up again in the microwave on high for another minute or two. I promise, it'll taste just like freshly made one!
Note 1: Russet potatoes are high in starch and low in moisture, and makes perfectly fluffy mashed potatoes. You may use Yukon gold potatoes as well. For best result, use high starch potatoes, or half starchy and half waxy potatoes.
Note 2: I recommend whole or 2% milk for the best result.
Note 3: You can use any other add-in like cream cheese, sour cream, etc. But I personally like to stick with mayo, as it doesn't add different flavors. It simply adds richness.
Serving: 0.5cup | Calories: 139kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 550mg | Potassium: 406mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg