You’ve never had roasted garlic mashed potatoes like this! Unpopular opinion: I don’t love roasted garlic. There. It’s out there in the universe now. What I do love is perfectly creamy and fluffy homemade mashed potatoes made with russets or Yukon golds that are laced with some sort of cheese. And when you combine the flavor of asiago cheese with roasted garlic – it’s like fireworks! Fold it all with a couple of tablespoons of sour cream, a generous drizzle of butter, some heavy cream, and what you’re left with is a batch of gourmet mashed potatoes. I could eat these year-round but this side dish is something that’s just a little extra special to enjoy around the holidays too! If you happen to be in charge of mashed potatoes for Thanksgiving, these asiago roasted garlic mashed potatoes are the way to go!
Ingredients for roasted garlic mashed potatoes:
Garlic: You’ll need 2-3 heads of garlic along with a few cloves as well. We’ll peel the cloves and toss them in when we’re boiling the potatoes. This gives the potatoes more garlic flavor and aroma. The heads of garlic will get drizzled with olive oil and we’ll bake them until soft and tender. Then we’ll mash them up with the potatoes so you get a little bit in each bite!Potatoes: You can use russets or Yukon gold potatoes for this recipe. Red potatoes would also work! If you use russets, I do suggest removing the peel. Feel free to leave them on if you use Yukon’s or red potatoes. We’ll boil the potatoes in a large pot with fresh thyme and a few cloves of garlic.Thyme: I like to add a few sprigs of fresh thyme with the potatoes when I’m boiling them. It’s something I do for my quick 20-minute mashed potatoes and it’s something I’ll probably always do! It adds just the right amount of aroma and really elevates the mashed potatoes.Butter: I don’t even think you can make mashed potatoes without butter! I melt the butter in a butter warmer before I drizzle it into the mashed potatoes. You can also just zap it in the microwave.Sour cream: A couple of tablespoons just helps bring out the tang from the asiago a bit more and works beautifully with the rich flavor of the roasted garlic. If you wanted to make these a tad bit lighter, you could swap the sour cream for a couple of tablespoons of Greek yogurt. Or you can also use a couple of tablespoons of softened cream cheese.Milk + Cream: I use 50:50 of milk and cream for this recipe. If you happen to have half and half on hand, feel free to swap the milk and cream for that!Asiago cheese: Asiago is a cow’s milk cheese that is similar to parmesan and has a nuttier flavor. If you don’t want to use Asiago, you can swap it for pecorino romano here and achieve a similar flavor.
How to make perfect roasted garlic mashed potatoes:
Other mashed potatoes recipes to try:
20-Minute Garlic Herb Mashed PotatoesSeriously Amazing Cheddar Mashed PotatoesRoasted Garlic Mashed Potatoes (Slow Cooker)
If you like this recipe, you might also like:
Herb Roasted Thanksgiving TurkeyHomemade GravyThe Best Creamed SpinachDelicious Green Bean CasseroleTwice-Baked Potato Casserole
