The Best Roasted Garlic Mashed Potatoes!!

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.

Start by making garlic confit with 30 garlic cloves in a small saucepan.

Add a few sprigs of fresh thyme and rosemary to the garlic.

Pour over 1/3 cup avocado oil to completely cover the garlic cloves.

Cook the garlic on medium heat until the oil bubbles, then reduce to the lowest setting for 25-30 minutes until golden brown and tender.

Peel and cube 5 pounds of Yukon gold potatoes into large chunks, about 1 and 1/2 inches.

Submerge the potatoes in cold water to prevent browning, swishing them around briefly before draining.

Fill the pot with clean cold water and season generously with sea salt, about 1 and 1/2 tablespoons.

Add 2 tablespoons of Better Than Bouillon roasted chicken base to the water.

Bring the water to a boil over high heat, covering the pot with a lid.

While the potatoes cook, heat 1 cup of whole milk and 1/2 cup of butter with a few pieces of fresh thyme in a small saucepan until the butter melts, then keep warm.

Once the potatoes are fork-tender after about 15 minutes, drain them completely.

Spoon the roasted garlic out of the oil and mash it into a paste with a fork.

Add the roasted garlic to the drained potatoes in the pot.

Add half of the milk and butter mixture to the potatoes, then mash until smooth.

Add the remaining milk and butter mixture and 1 tablespoon of dried parsley, continuing to mash until creamy.

Season to taste with salt, adjusting as necessary.

Transfer the mashed potatoes to a serving dish and drizzle with extra parsley butter for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens