The Best Roasted Garlic Mashed Potatoes!

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Peel the garlic cloves and put them in a small saucepan. Add just enough olive oil to cover them, plus a few sprigs of thyme and rosemary.
2. Heat over medium until simmering, then lower to the lowest heat and cook for 30 to 45 minutes, until the cloves are very soft and golden. Remove from the heat and let cool.
3. Peel the potatoes and drop them into a large pot of cool water. Drain, refill with clean water, then cut into 1 to 1½-inch cubes and return them to the water.
4. Add the chicken bouillon and about 1 to 1½ tablespoons of salt to the water.
5. Bring to a boil over high heat and cook for about 15 minutes, until a knife slides easily through a cube. Drain completely.
6. While the potatoes cook, heat the milk, butter and a few thyme sprigs in a separate saucepan just until the butter melts. Remove from the heat, remove the thyme and keep warm.
7. Mash the cooled garlic cloves with a fork into a paste and add to the drained potatoes. Save the garlic oil for other uses.
8. Pour the warm milk and butter mixture over the potatoes, add a few tablespoons of chopped parsley, and mash thoroughly with a potato masher. Season with salt to taste.
9. Keep covered and warm until serving. Transfer to a serving dish, garnish with extra parsley if you like, and drizzle with 2 tablespoons of melted butter.
10. If keeping warm in the oven, cover the dish with foil and heat at 200°F.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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