Rustic Roasted Garlic Mashed Potatoes Recipe - Keeper of the Home (2024)

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ByKeeper of the Home

Rustic Roasted Garlic Mashed Potatoes Recipe - Keeper of the Home (1)

I suppose “rustic” is just a fancy way of saying that I make mashed potatoes with the skins on. Why keep the skins, you ask? Not only does it make the name sound fancier, it also makes for a more nutritious mashed potato. The skins house most of the nutrients in the humble potato, including:

  • vitamin B6
  • vitamin C
  • potatssium
  • iron
  • zinc
  • phytonutrients
  • fiber

Rustic Roasted Garlic Mashed Potatoes Recipe - Keeper of the Home (2)

In fact, that fiber is especially helping for slowing down the quick carbohydrate burst that comes from starchy potatoes, making them easier on your body and especially your blood sugar with the skin left on. That, and the fact that I really dislike peeling potatoes, so claiming better nutrition seems like an easy out. Just kidding. Mostly. (And seriously, if y’all really hate potato skins, then just peel them and carry on with the recipe. It won’t hurt my feelings.) You may also note that my recipe contains butter, whole milk and sour cream, and I still consider it to be healthy. It’s too long to go into here, but I firmly believe that our bodies need good, old-fashioned saturated fats from dairy just like great-grandma grew up on. The source matters, and so I choose grass-fed and raw as much as possible, but the most important thing is sticking with traditional, and not modern, fats!

Rustic Roasted Garlic Mashed Potatoes Recipe - Keeper of the Home (3)

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Rustic Roasted Garlic Mashed Potatoes

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Side Dish

Servings: 8

Author: Ann Timm

Ingredients

  • 5 lbs potatoes I prefer a yellow or red potato, but anything is fine, chopped into large chunks. If you're keeping the skins on, I recommend organic.
  • 1 tsp sea salt or to taste
  • 1/2 stick 1/4 cup butter -- grass fed is ideal, as is raw/cultured
  • 1 cup dairy -- I like to use 1/2 cup sour cream or creme fraiche with 1/2 cup whole, raw milk. But you could use all milk, all sour cream, buttermilk, etc.
  • 1-2 heads of roasted garlic cloves minced or pressed (personally, we like more than less– I put two whole heads of garlic, about 16 cloves, into mine!)

Dairy-Free Variation:

  • Substitute coconut oil for the butter. Instead of using milk and sour cream you could use a mixture of chicken broth and coconut milk, or just omit the coconut milk and use all chicken broth (but you won’t want quite as much, since it is thinner than dairy). This will give it a rich flavor and you probably won’t even miss the dairy.

Instructions

  • Pre-heat oven to 400 F. Put a large pot of water on to boil (I use a small stockpot).

  • [cap id="attachment_34649" align="alignnone" width="300"]This is what the garlic look like after being roasted. See how I’ve opened them by cutting off just the tips?[/cap]

    Rustic Roasted Garlic Mashed Potatoes Recipe - Keeper of the Home (4)

  • Snip the top off the garlic head(s) (but leave the peel on). Put them on a tray or uncovered pan and let them roast in the oven for about 30 minutes, until soft and fragrant and the peels are brown on the edges.

  • Boil the potatoes in their skins until they are soft enough to easily pierce with a fork (about 20-30 minutes). Don’t leave potatoes boiling or sitting in hot water longer than necessary, because they will develop more of a gluey consistency. Best to drain them straight away, even if you won’t get to them for a little while.

    Rustic Roasted Garlic Mashed Potatoes Recipe - Keeper of the Home (5)

  • Rustic Roasted Garlic Mashed Potatoes Recipe - Keeper of the Home (6)

  • Add the butter to the pot until melted. Add in sour cream (milk, creme fraiche, broth, etc.), milk, salt, and garlic. Using either a potato masher or a hand mixer, begin to mash the potatoes and mix in the butter. I don’t like mine super-smooth, but you can beat them until smooth if you like them that way. It helps to give it a few minutes to let the flavors shine, especially the garlic.

Rustic Roasted Garlic Mashed Potatoes Recipe - Keeper of the Home (7)

Looking for more delicious, real food recipes to fill up your Thanksgiving table?

Rustic Roasted Garlic Mashed Potatoes Recipe - Keeper of the Home (8) Over the next few days, this fabulous group of bloggers will be sharing Thanksgiving-inspired recipes and ideas to help you enjoy a Real Food Holiday! Check out the hashtag #realfoodholiday for more inspiration!

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Rustic Roasted Garlic Mashed Potatoes Recipe - Keeper of the Home (2024)

FAQs

How long do garlic mashed potatoes last in the fridge? ›

How to Store. These garlic mashed potatoes keep well in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave, stirring every 2 minutes, until heated through.

What do professional chefs use to mash potatoes? ›

Ultra-Creamy Mashed Potatoes

The ricer is the most efficient tool because one single pass is all it takes to get the job done. Epicurious food editor Jesse Szewczyk is a staunch advocate for the kitchen tool: “A ricer is something that can't be replicated or replaced.

Why do you put vinegar in mashed potatoes? ›

The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.

Why do restaurant mashed potatoes taste better? ›

Whereas most home cooks will use a pinch of butter, a couple of shakes of salt, and a bit of milk, steakhouse chefs aren't afraid to go all out with the dairy. There's no room for 2% or even whole milk in their mashed potatoes -- the thinness of plain milk just isn't creamy enough to cut it. And creaminess is key!

What does Rachael Ray use to mash potatoes? ›

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Can I eat mashed potatoes that have been in the fridge for a week? ›

Mashed potatoes should easily last three to five days in the fridge if stored correctly and within two hours of cooking. This means ensuring there isn't any moisture buildup under the lid that could encourage the growth of bacteria.

Is it safe to eat mashed potatoes left out overnight? ›

Mashed potatoes can sit out for two hours at room temperature. Any longer than that, they can enter the “danger zone,” which are unsafe temperatures that promote the growth of bacteria. If temperatures go above 90 °F, mashed potatoes can only sit out for one hour.

What kind of potato is best for mashed potatoes? ›

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Is it better to use a masher or mixer for mashed potatoes? ›

Use a hand masher for chunkier, more textural potatoes that are still light and creamy. Use a stand mixer or electric hand mixer for densely creamy potatoes, the heavy kind you have to use your fork as forklift to transport from plate to mouth.

Are roasting potatoes good for mash? ›

To cook russet or Idaho potatoes: While many recipes call for peeling russets before boiling and mashing them, we prefer a no-boil method. Roasting extra-starchy potatoes in the oven, like for baked potatoes, ensures they don't take on too much water or fall apart in a bubbling bath.

Should you boil or bake potatoes for mash? ›

For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They're the easiest to mash without becoming pasty and are even tastier steamed instead of boiled.

What makes mashed potatoes glue like? ›

Choosing the right potatoes for mashed potatoes is key. Avoid waxy varieties like Red Bliss and fingerling when making mashed potatoes. Because these varieties have a low starch content, they don't break down or absorb dairy as well as other starchier varieties, and often result in a gluey or gummy texture when mashed.

Why do people add sour cream to mashed potatoes? ›

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

How does Gordon Ramsay make smashed potatoes? ›

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

What adds flavor to mashed potatoes? ›

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

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