The Best Roasted Garlic Mashed Potatoes (video)

30 prep + 45 cook

servings

The best roasted garlic mashed potatoes - perfect for any main entree! Made with garlic confit, herbs, and loads of butter!

Peel the garlic cloves and drop them into a very small saucepan. Pour just enough olive oil to cover the garlic cloves completely.
Add a few sprigs of fresh thyme and fresh rosemary to the pot.
Heat the garlic and oil over medium heat until simmering. Reduce the heat to the lowest setting possible and slowly cook the garlic for about 30 to 45 minutes, until the cloves are very soft and golden in color.
Remove the garlic confit from the heat and set it aside to cool.

With the garlic cloves cooking, we can start on the potatoes. Peel the potatoes, remove all skin, and drop the peeled potatoes into a large pot of cool water.
Once all the potatoes have been peeled, drain the dirty water from the pot and refill it with clean water.
Cube the potatoes into 1 to 1 ½-inch cubes and drop them back into the water. Try to keep the cubes evenly sized for even cooking.
To the cubed potatoes, add the chicken bouillon and season the water very generously with salt, about 1 to 1 1/2 tablespoons.

Cook the potatoes over high heat, bringing the water to a boil. Set a timer for 15 minutes; actual cooking time may vary by a few minutes.
Cook the potatoes until they are fork-tender and a knife easily slides through a cube of potato. Drain the potatoes completely once they are cooked.
While the potatoes are cooking, combine milk, butter, and a few sprigs of fresh thyme in a separate saucepan. Heat the mixture just until the butter is melted, then remove from the heat and keep warm.

Use a slotted spoon or fork to lift the softened garlic cloves out of the olive oil and onto a small plate. Use a fork to mash the garlic cloves into a paste, then add to the drained potatoes.
Keep the garlic olive oil for other recipes. Store at room temperature.
Remove the fresh thyme sprigs from the melted butter and milk, then pour the mixture into the drained potatoes. Add a few tablespoons of finely chopped parsley.
Use a potato masher to thoroughly mash and cream the potatoes. Make sure to taste and season the potatoes with salt, as needed.
Keep the potatoes in the pot, covered and warm, until ready to serve.

For serving, transfer the potatoes into a medium-sized serving dish or bowl. Garnish the potatoes with additional chopped parsley, if desired. Melt 2 additional tablespoons of butter and drizzle the butter over the potatoes.
If you need to keep the potatoes warm, cover the dish with foil and place it into an oven preheated to 200°F, or keep warm in a warming tray/oven.