Creamy Roasted Garlic Yukon Gold Mashed Potatoes Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

Add 1 to 1.5 cups of olive oil to a pot on the cooktop.

Add 1/2 cup of trimmed garlic cloves to the pot with the olive oil.

Cook the garlic over low heat for 20-25 minutes until tender and browned.

Peel and quarter the yukon gold potatoes.

Add the potatoes to a large pot of water.

Add salt to the water so it tastes like the ocean.

Bring the pot to a low boil over high to medium heat.

After 4-5 minutes, add more trimmed garlic cloves to the pot with the potatoes.

On a back burner, heat a small pot with heavy whipping cream and 2 sticks of unsalted butter to keep warm.

After 10-15 minutes, check the potatoes with a fork to ensure they are fork-tender.

Strain the potatoes and bring them to the countertop.

Use a food mill to mash the potatoes into a bowl.

Add the roasted garlic cloves to the food mill and mash them with the potatoes.

Pour in the warm cream and butter mixture and drizzle in the roasted garlic olive oil.

Add sour cream, sea salt, and black pepper to the mixture.

Mix by hand with a rubber spatula until combined, adding more cream and butter if needed.

Plate the mashed potatoes in a bowl and create channels with the back of a spoon.

Pour melted unsalted butter into the channels and sprinkle with chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens