Ingredients:

  • 2 pounds (about 4 large) russet potatoes, peeled and cut into chunks
  • 1 head garlic
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • Salt and black pepper, to taste
  • Chives or parsley, chopped (optional, for garnish)

Instructions:

  1. Roast the Garlic:

    1. Preheat your oven to 400°F (200°C).
    2. Cut the top off the head of garlic, exposing the individual cloves.
    3. Drizzle the garlic with olive oil and wrap it tightly in aluminum foil.
    4. Roast in the oven for about 40-45 minutes, or until the cloves are soft and caramelized.
    5. Allow the garlic to cool slightly, then squeeze the roasted garlic out of the cloves and set aside.

  2. Prepare the Potatoes:

    1. Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt.
    2. Bring to a boil over high heat, then reduce the heat and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes.
    3. Drain the potatoes well and return them to the pot.

  3. Mash the Potatoes:

    1. Mash the potatoes using a potato masher or a ricer until smooth.
    2. Add the roasted garlic, heavy cream, and butter to the potatoes.
    3. Continue mashing and mixing until the potatoes are creamy and well combined.
    4. Season with salt and black pepper to taste.

  4. Serve:

    1. Transfer the mashed potatoes to a serving dish.
    2. Garnish with chopped chives or parsley if desired.
    3. Serve warm.

Nutrition (per serving 200gm)


NutrientAmount per Serving% Daily Value
Calories200 kcal10%
Total Fat8 g12%
Saturated Fat3 g15%
Cholesterol20 mg7%
Sodium400 mg17%
Total Carbohydrates30 g10%
Dietary Fiber3 g12%
Sugars2 g–
Protein4 g8%
Vitamin C10 mg15%
Calcium30 mg3%
Iron1 mg6%

Based on a 2,000-calorie diet. Percent Daily Values (DV) may vary depending on individual needs.