Roasted Garlic Mashed Potatoes

This recipe has three techniques that make all the difference.

Secret #1 is in the cooking and cooling of the potatoes. I use russets, which cook up drier and whip up fluffier. I drain them of every drop of water, until they’re so dry I get Cotton Mouth just looking at them. Then I replace the lost moisture with a tantalizing trio of butter, half and half, and cream cheese.

Because butter is such a major player in this recipe, I like to splurge on the fancy high fat butter. Half and half adds a nice creamy flavor without being too rich, and the cream cheese adds a little tangy-ness that balances the dish.

Secret #2 is to add a little onion to the mixture, using a sneaky cooking method so that no visible pieces of onion are detectable. We all know kids who will run at the sight of mashed potatoes with alien “things” in the dish, and this reaction has also been known to occur with certain menfolk who like their mashed potatoes pure and classic.

The onion is slow-cooked until very tender, but we don’t allow it to brown at all. By cooking the onion this way, it “melts” into the potato mixture adding a lovely subtle flavor without causing anyone undue alarm.

Secret #3 is optional, to sneak in a little roasted garlic (or a lot). I personally could eat several pounds of mashed potatoes containing deep brown roasted garlic in a single sitting, but when one is bringing a dish to Thanksgiving there are other palates to consider. If you’d like to add roasted garlic to the potatoes but don’t want to freak out those who are sensitive to the adaptation of a classic dish, I’ll show you a pan-roasting technique that keeps the garlic a nice, stealth light color while mellowing and sweetening its flavor.

Gather your ingredients and arrange them in a little vignette on your kitchen counter, as I always do.

JUST KIDDING! I never do this in real life.

An optional first step is to pan-roast garlic to add to your mashed potatoes. Roasting the garlic in a pan keeps it from browning as much as oven-roasted garlic, which works nicely when you want to keep your mashed potatoes pristine white.

You can add as much garlic as you like. When I’m making this recipe for a potluck, I’ll typically add 2-4 cloves of roasted garlic. For heartier palates, I might add 10 or more cloves.

I usually roast the whole head of garlic, even if I’m only adding a couple of cloves to the mashed potatoes, and then use it for other cooking during the week.

To start, take apart the garlic head and leave the peels on the garlic cloves.

Cook over medium-low heat in a small covered skillet, turning often, until softened, about 20-25 minutes:

Cut the root end off and slip the garlic from the skins. Put in a small dish, cover and reserve for now.

Here’s how the peeled, soft, pan-roasted cloves look:

Next, peel the potatoes and cut them in even-ish pieces:

Add to a large pot, cover with cold water, heat and boil until very tender, 20 to 25 minutes:

While the potatoes are cooking, finely chop half a sweet onion:

Saute the onion in 1 tablespoon butter in a small skillet over medium-low heat, until translucent and tender but not browned:

Add the 1/3 cup cubed cream cheese and stir until it melts. Cover and reserve this mixture. You’ll use it soon!

When the potatoes are tender, drain them in a metal colander set over the cooking pot until they are completely dry:

Start mashing them, while incorporating 1/2 cup butter:

Keep on mashin’….

Add the half and half, the salt and the onion-cream cheese mixture. If you’re adding the optional garlic, press 2 or more cloves through a garlic press or finely chop and add to the mixture. Keep mashing!

As the potatoes break down, they will absorb more of the butter, half and half and cream cheese. The onions and garlic will “melt” into the mixture.

See? All the evidence of our sneaky add-ins is well hidden:

Mash until the potatoes are the consistency you like. Adjust seasonings, spread in a nice dish and serve hot. Or cover the dish with foil and keep warm for up to an hour.

Here’s the printable recipe:

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Do have a completely different method for making mashed potatoes that you LOVE? Do you have any tips or variations to add to this recipe? I’d love to hear from you. You can leave a comment on this post or email me at mail@ elizacross . com.