The best roasted garlic parmesan mashed potatoes, you will just not be able to stop eating them! Learn how to roast garlic.
Just in case you are still looking for the perfect potato side dish for Thanksgiving or Christmas, here is a simple recipe for the best roasted garlic parmesan mashed potatoes ever! Or at least, I have never had any better!
I’ve cooked this recipe for the first time only about two weeks ago to go with some nice and juicy beef and pork meatballs. Nothing fancy, I thought, just a bit of a twist on the ordinary mash.
And we were so awed by them, all of us, that I knew it was a recipe I definitely had to post. So, I got to making these garlic potatoes again only a few days later (for the pictures and to write down what I actually used for the recipe) and again and again because they are just so damn good!
You definitely have to try them! I mean, I love any kind of potato side dish, for instance, roasted potatoes or smashed potatoes, even plain boiled potatoes are just wonderful, but this particular mash recipe is something special, something anyone should try.
How to roast garlic in the oven
- There are two ways of doing it. Either you take a whole bulb, cut the upper part away, in a way that will allow you to see the top of the “naked” cloves, wrap the bulb in aluminum foil and bake.
- I am sure this works very well, but for this dish I’ve decided to roast it my way, meaning the way I have been doing it for years.
- Peel all the needed cloves (lots of them), place them into a small ovenproof dish, mix with olive oil, and roast until they are very soft, so soft that you could actually turn them to a puree using a fork.
- When peeling the cloves, I leave out the tiniest of them. Every bulb contains some really really small cloves alongside the regular sized one. I leave them out because they will roast much quicker than the others and turn too dark by the end of the cooking time.
- There are other ways of using the puree. I make some kind of crostini, for instance: toasted Italian bread slices topped them with mashed roasted garlic and served with salad.
- You could also add some to bread spreads or dips, to soups and stews for some extra flavor.
Ingredients for the mash
- So, we have already talked about it, you will need 2 whole garlic bulbs.
- I prefer to use a floury sort when making mashed potatoes of any sort.
- However, when I don’t happen them in the cellar, I do use regular ones, also known as all-purpose.
- The addition of butter makes the dish rich, but I never actually use as much butter as requested in many recipes.
- In this case, I added more than I usually do, but even now we are only talking about 1 ½ to 2 tablespoons butter.
- You might have noticed when reading cookbooks written by really famous cooks that they always take tons of butter when making mashed potatoes, something like 200 -250 g/ 7 – 8.8 oz butter for a regular-sized pot of mashed potatoes.
- I cannot understand the need. I did it once (during my younger days) but I didn’t like it that much. At least not enough to justify eating all that fat in just a side dish.
- I love butter, but so much made the mashed potatoes too soft and fatty, completely overpowering the taste of the potatoes.
- So, I stick to adding only a small amount of butter, and if I really want to go overboard I add a tablespoon or two of full-fat cream cheese.
- But when making these particular garlic mashed potatoes, stick to the butter, the dish is already rather cheesy due to the use of Parmesan.
- I always recommend using freshly grated Parmesan, there is no comparison between that and the already grated one you can find in the supermarket.
How to serve?
- These roasted garlic Parmesan mashed potatoes are the perfect side dish for almost any kind of dish you can think of.
- Here are a few ideas for a delicious meal including the garlic Parmesan mashed potatoes:
More mashed potatoes:
- 2 medium garlic bulbs
- 3 tablespoons olive oil
- 300 ml/ 10 fl.oz/ 1 ¼ cups full-fat milk
- 1.2 kg/ 2.6 lbs floury potatoes
- 1 ½ to 2 tablespoons butter
- 35 g/ 1.2 oz/ 1/3 cup freshly grated Parmesan
- fine sea salt and freshly ground black pepper
- 2 tablespoons chopped parsley
- Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
- Remove the very small garlic cloves (those that are much smaller compared to the rest of the garlic cloves from the bulbs) and use them for something else.
- Peel the other garlic cloves and place them to a small ovenproof dish. Add the olive oil, rub the cloves with the oil and bake for about 20 minutes, mixing again half time, or until lightly golden and very tender.
- When ready, puree them in a small food processor or with a handheld blender, together with their olive oil.
- In the meantime peel and cube the potatoes. Cook them in salted water for about 15 – 20 minutes or until fork-tender. Drain very well. Mash them with the potato ricer or a regular potato masher.
- Heat the milk in a small pot. Add it to the mashed potatoes together with the pureed roasted garlic and their oil, butter, and grated Parmesan.
- Add salt and freshly ground black pepper to taste. Be generous with the salt but adjust the quantity as required, you will need less salt if using salted butter for the mashed potatoes. Mix well with a wooden spoon.
- Stir in the chopped parsley and serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the mash
Amount Per Serving: Calories: 499Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 29mgSodium: 423mgCarbohydrates: 69gFiber: 7gSugar: 4gProtein: 13g
Nutritional information is not always accurate.