Welcome to November recipes! Over the course of the next four weeks I will be featuring dish ideas for your Thanksgiving tables as well as what to do with all those holiday leftovers. Recipes like these easy creamy roasted garlic mashed potatoes are just the start!
Last month I cooked a whole turkey for the first time in my life. It was one of my foodie goals for 2014 and I’m happy to say I accomplished it (And I must say it was a success!). While I won’t be sharing that recipe as it was a first for me, I turned my inaugural bird roast into an early Thanksgiving feast. I invited some friends over, cooked some staple autumn side dishes, and we enjoyed the turkey meal.
One of the side dishes that was a big hit at this celebration was my roasted garlic mashed potatoes. Of course I found a way to incorporate Italian influences into my American meal! I slow roasted a whole head of garlic to caramelize and squeeze into the mashed potatoes. There is also some parmesan cheese mixed in. These additions make the potatoes both extra creamy and robust with flavor.
This side-dish recipe for garlic mashed potatoes will easily feed a crowd. Be prepared for it to become the holiday fan-favorite.
…all for the love of the dish
- 3 lbs russet potatoes
- 1 whole head of garlic
- 1 tbsp olive oil
- 1/3 cup milk
- 1/3 cup grated Parmesan
- 2 tbsp butter
- 1/2 tsp pepper
- 1/2 tsp salt
- Tools needed: Electric Mixer
- Cut the top of the head (about the top ½ inch) of a whole bulb of garlic. The cloves should be exposed. Place in a small piece of foil and drizzle your olive oil on top. Close the foil around the bulb of garlic and roast at 375 degrees for about 1 hour to 1 hour and 15 minutes or until golden brown and soft. Remove from oven and put aside (does not matter if the garlic is still warm or not for the potatoes so you can make in advance if needed)
- Peel and dice the potatoes into 2 inch cubes. Put potatoes in a large stockpot and fill with water just enough to cover the potatoes. Bring to a boil and then turn down the heat slightly but keep a rolling boil. The potatoes are ready when they break apart when pierced with a fork.
- Drain the potatoes and pour the chunks into a large mixing bowl. Add milk, butter, Parmesan, salt, pepper, and then squeeze the caramelized garlic from the bulb into the potatoes. Using the electric mixer, cream the potatoes until they reach your desired consistency. If they are too stiff you can add more milk (I would add 1 tbsp at a time) and season with additional salt and pepper if needed.
- Your Thanksgiving worthy potatoes are now ready to be showcased on the Holiday buffet table!