Garlic Mashed Potatoes



  • 7 cloves of garlic, roasted
  • 4 Tbs unsalted butter
  • 3 lbs of Yukon gold potatoes- peeled
  • Kosher and pepper to season
  • ½ cup heavy cream
  • ¼ cup parmesan cheese, grated fine
  • 1 Tsp olive oil


Preheat the oven to 400 degrees F On a sheet pan drizzle olive oil on the peeled garlic cloves, place in the oven and roast for 9 minutes but don’t burn the garlic. Remove and let cool. Once cooled, slice the garlic in thin slices and set aside.

In a measuring cup add the heavy cream and parmesan cheese together and whisk and set aside. Meanwhile, bring a large pot to a boil add salt and boil the potatoes for 15-20 minutes. The potatoes are ready when they are tender and slide off a fork when poked.

Remove the potatoes from the pot and drain well and transfer to a medium working bowl and add the butter, ¼ cup of the heavy cream/cheese mixture and the thin sliced garlic. Using a hand masher, break down the potatoes, butter and garlic enough so the hand mixer can whip the potatoes evenly. Using a hand mixer, whip the potatoes until light and creamy but still firm- about 1-2 minutes. While mixing, add the remaining ¼ cup heavy cream/cheese mixture and season with kosher salt and pepper to taste.

Transfer to a serving bowl

Recipe adapted from the Barefoot Contessa

Copyright © Copyright andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.

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One comment to “Garlic Mashed Potatoes”

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