Garlic Olive Oil Mashed Potatoes
- PREP 5min
- COOK 55min
- TOTAL 1hrs
Olive oil makes mashed potatoes extra easy and incredibly delicious! These dairy-free mashed potatoes are incredible (especially when you add roasted garlic). I’ve included how to roast garlic, which takes 40 minutes. If you do not have 40 minutes to spare, see my tip for a garlic shortcut below the recipe.
You Will Need
2 pounds Yukon Gold potatoes, cut into 1-inch chunks, peeling is optional
1 whole head of garlic
1/4 cup plus 1 tablespoon extra-virgin olive oil
Salt and fresh ground black pepper
Directions
1Roast the garlic: Preheat the oven to 400°F (204°C). Cut a square of parchment paper or foil large enough to wrap the garlic head.
2Remove loose outer skin from the garlic head, but leave enough for the head to stay intact. Then, cut 1/4-inch off the top of the garlic head (opposite the root end) to expose the cloves. Drizzle with a teaspoon of olive oil and season with salt and pepper.
3Wrap the garlic, creating a sealed packet. (Secure parchment packets with kitchen twine.) Then, bake for 40 to 70 minutes until cloves are light brown and soft.
4Cook the potatoes: About 10 minutes before the garlic is finished in the oven, bring a large saucepan of water to a boil. Add the potatoes and 2 teaspoons of salt. Cook until potatoes are tender, about 15 minutes. Reserve 1 cup of the cooking water, drain the potatoes, and place them back into the pot.
5Make mashed potatoes: Squeeze the roasted garlic into the pot with drained potatoes, add the 1/4 cup of olive oil, and then mash well. Stir in 1/4 cup of olive oil and then thin out the potatoes with some of the reserved cooking liquid. Taste for seasoning and adjust as necessary, then serve.
Adam and Joanne's Tips
- What to serve them with: We love these olive oil mashed potatoes beside many of our main dishes. Some favorites include this roasted chicken, our roasted turkey (hello, Thanksgiving), these easy skillet pork chops, and simple poached salmon (so good!).
- Storing: Homemade mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To freeze them, let them cool completely, then place them in a freezer-safe, airtight container.
- Garlic shortcut: Roasting adds so much flavor, but for a quick shortcut, peel the garlic cloves and add them to the potatoes when they cook. The garlic will soften and become mashable.
- Make the roasted garlic ahead of time: Roasted garlic lasts a few days in an airtight container in the fridge. To extend its shelf life, remove the roasted garlic cloves, add them to a clean food storage container, and cover with olive oil. Store the garlic and olive oil in the refrigerator for up to two weeks (you can also use the oil). You can freeze the roasted garlic as whole cloves, mashed into a puree, or covered in olive oil. The frozen garlic should last up to 3 months.
- Reheating: To reheat mashed potatoes, do so in the microwave or on the stovetop over low heat. Consider adding an extra splash of water or milk (dairy or non-dairy) before reheating to prevent them from drying out.
- The nutrition facts below are estimates.