Garlic Mashed Potatoes

This roasted garlic mashed potatoes recipe is full of so much flavor, no one will be able to stop shoveling in bites of this creamy puree! There are mashed potatoes, and then there are Roasted Garlic Mashed Potatoes. These creamy, dreamy mashed potatoes are scented with the sweet aromatic flavor of roasted garlic. It’s milder and more luxurious than the typical pungent bite of the raw stuff. Mix it together with creamy Yukon gold potatoes and a bit of Parmesan cheese, and it’s truly something magical. This one went over so well in our house, we’re not just saving it for holidays like Thanksgiving. Make this garlic mashed potatoes recipe any time of the year for a truly stellar side dish (your family with thank you). Don’t want to roast garlic? Use our alternative method below. The best potatoes for garlic mashed potatoes? Does the type of potato matter in a garlic mashed potato recipe? Yes! The preference here is Yukon gold potatoes, also labeled as yellow potatoes. Why? It all comes down to the texture. Here’s why to opt for Yukon gold: Russet potatoes can taste quite bland and flat. Russet potatoes have a fluffy texture but it can be a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This roasted garlic mashed potatoes recipe is full of so much flavor, no one will be able to stop shoveling in bites of this creamy puree!

Garlic mashed potatoes

There are mashed potatoes, and then there are Roasted Garlic Mashed Potatoes. These creamy, dreamy mashed potatoes are scented with the sweet aromatic flavor of roasted garlic. It’s milder and more luxurious than the typical pungent bite of the raw stuff. Mix it together with creamy Yukon gold potatoes and a bit of Parmesan cheese, and it’s truly something magical. This one went over so well in our house, we’re not just saving it for holidays like Thanksgiving. Make this garlic mashed potatoes recipe any time of the year for a truly stellar side dish (your family with thank you).

Don’t want to roast garlic? Use our alternative method below.

The best potatoes for garlic mashed potatoes?

Does the type of potato matter in a garlic mashed potato recipe? Yes! The preference here is Yukon gold potatoes, also labeled as yellow potatoes. Why? It all comes down to the texture. Here’s why to opt for Yukon gold:

  • Russet potatoes can taste quite bland and flat. Russet potatoes have a fluffy texture but it can be a little mealy. The overall flavor is also a little bland.
  • Yukon gold potatoes have a buttery texture and rich flavor! The yellow flesh of a Yukon gold potato is more robust, and the buttery flavor and texture are the perfect fit with roasted garlic.
Garlic mashed potatoes recipe

Peel the potatoes, or go chunky with skins!

Here’s the thing: Alex and I love a chunky mashed potato recipe. I’ve never been one for that completely smooth, fluffy puree. To me, that’s boring! If you want to go completely silky smooth, you can peel the potatoes here. But want to really make them interesting? Leave on the potato skins. That’s right, you know like restaurant mashed potatoes that have loads of garlic and potato skins? It makes them even more delicious: and much of the nutrients in potatoes are in the skins.

Roast the garlic in advance

There’s one long lead time item in this garlic mashed potatoes recipe: roasting the garlic! It’s very easy to roast garlic, it just takes 1 hour to complete. The good part is: it’s easy to make in advance. Simply roast the garlic and then refrigerate until you make the potatoes. And the kicker? Roasting garlic makes your kitchen smell incredible. You can thank us later. Here are the basic steps for how to roast garlic:

  • Roast at 400 degrees Fahrenheit. The high heat caramelizes it until it’s golden, but it’s not so high that it burns it.
  • Slice of the tops of the cloves, then wrap in foil. You’ll slice off the tops so you can easily pop out the garlic once it’s roasted. Wrap it up in foil and throw it in the oven.
  • Roast 45 minutes to 1 hour. It’s done when it’s perfectly tender when pierced with a sharp knife!
Roasted garlic

Alternative method: use fresh garlic!

Don’t want to spend all the time roasting garlic? OK, we get it. It does take quite a bit of time! The garlic flavor you get from roasted garlic is very mellow: not in your face garlic like a pile of garlicky pasta. For fresh garlic mashed potatoes, here’s what to do instead:

  • Mince 4 cloves garlic.
  • Melt 4 tablespoons butter. Add the garlic and sauté for 1 to 2 minutes, until fragrant but not browned.
  • Add the garlic to the potatoes, along with the milk!

It’s that simple! This variation on the garlic mashed potatoes recipe is definitely more pungent: it has more of an Italian-style vibe than the roasted garlic. We use this trick in our mashed red potatoes with garlic and it works like a charm.

Roasted garlic mashed potatoes

Ways to serve garlic mashed potatoes

This roasted garlic mashed potatoes recipe is perfect with a little butter on top! But of course it’s even better with a little gravy, or the optional Parmesan cheese stirred in. Here are some options we’d recommend:

mashed potatoes

This garlic mashed potatoes recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, go to Vegan Mashed Potatoes.

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Garlic mashed potatoes

Garlic Mashed Potatoes


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Diet: Vegetarian

Description

This roasted garlic mashed potatoes recipe is full of so much flavor, no one will be able to stop shoveling in bites of this creamy puree! 


Ingredients

  • 1 1/2 heads roasted garlic (alternative method below*)
  • 2 pounds Yukon gold potatoes (aka yellow potatoes)
  • 3/4 cup whole milk (or 2%)
  • 4 tablespoons salted butter
  • 1/2 cup shredded Parmesan cheese (optional)
  • 1/2 teaspoon kosher salt, plus more for boiling
  • Fresh chives, for garnish

Instructions

  1. If you haven’t already, roast the garlic. You can do this day of (it takes 1 hour) or in advance and refrigerate it.
  2. Roughly chop the potatoes into 2-inch chunks. You can peel them if you’d like, or skip peeling if you like skin-on mashed potatoes like we do!
  3. Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1/2 tablespoon kosher salt. Bring to a boil.
  4. Once boiling, cook until tender, about 10 to 15 minutes, depending on the size of the potatoes (pierce a piece of potato with a fork to assess doneness). Drain and return the potatoes to the pot. 
  5. Meanwhile, remove the roasted garlic from the cloves by squeezing the bottoms to pop them out. Mash the roasted garlic with your fingers. Then combine the roasted garlic, whole milk and butter in a small saucepan a cook for a few minutes on low heat until warm. Stir until garlic is incorporated and it forms a thick mixture.
  6. Add the milk and garlic mixture to the pot with the potatoes, along with with 1/2 teaspoon kosher salt, plenty of fresh ground pepper, and the Parmesan cheese (if using). Mash with a potato masher until the desired texture is reached. Add additional milk if necessary. Taste and add a pinch more salt if desired. 

Notes

*Don’t have time to roast garlic? Here’s an alternative with fresh garlic: Mince 4 garlic cloves. Melt 4 tablespoons butter. Add the garlic and saute for 1 to 2 minutes, until fragrant but not browned. Then add this garlic to the mashed potatoes along with the milk.

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Garlic mashed potatoes, roasted garlic mashed potatoes

More potatoes recipes

There are so many tasty recipes with potatoes, outside of the traditional mash! Here are a few other ideas:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti.

Meet one of the loves of my life: chicken parmesan meatballs. That’s saying a lot because we have chicken AND tomato sauce here. Perhaps I should say newer loves of my life. Newer as in… the last few years. I still don’t LOVE tons of tomato sauce. And as you’ll see here, I like to […]

The post Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti. appeared first on How Sweet Eats.

Meet one of the loves of my life: chicken parmesan meatballs.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

That’s saying a lot because we have chicken AND tomato sauce here. Perhaps I should say newer loves of my life. Newer as in… the last few years.

chicken meatball mix

I still don’t LOVE tons of tomato sauce. And as you’ll see here, I like to bake my meatballs in a thin layer of sauce, so that sauce thickens even more and gets almost caramelized in a baking dish! In the recipe below, I suggest adding a second jar of sauce if you LOVE sauce. And I’m guessing that most of you will. 

I’m always the odd man out in my lack of love for tomato sauce. 

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

If you’re a longtime reader, then you’ll remember that I love to serve something tomato-sauce based in December. It’s comforting, but not like the holiday flavors and food we eat at parties. I’ve done a meat lovers pizza, slow cooker short rib sauce and lasagna bolognese just to name a few. 

They make for the best December meals!

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

So the chicken parmesan meatballs.

Let’s talk. 

Take some ground chicken and mix in a bunch of herbs. An egg, a bread crumb shower, some seasonings and lots of parmesan cheese. I like it finely grated so it flavors the chicken but doesn’t come seeping out of all the meatballs while you bake them.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

Oh yeah! That’s another thing. These are baked! You can bake them on a baking sheet by themselves. You can stick them in a baking dish and cover them with sauce and do it that way.

And the best part is that you can make these ahead of time AND freeze them.

First, you can make them ahead of time and cook them and the leftovers are fab.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

But to freeze, this is one of my go-tos. I have a recipe for perfect freezer meatballs in Seriously Delish and they are a lifesaver. 

Make the meatballs and place them on a parchment-lined baking sheet. Flash freeze them for 30 minutes or so, then stick them in a resealable bag (I love stasher bags!) and toss them in the freezer. 

When you’re ready to cook, I suggest throwing them in a slow cooker with lots of sauce and heating on low for eight hours or so. Everyone LOVES them. SO easy.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

Guess what we’re going to serve these on? A bed of roasted garlic spaghetti. OHHH YES.

Roast a few heads of garlic until caramely. Make a pound of whole wheat spaghetti and toss it with olive oil, parmesan and the golden cloves. It’s not a saucy pasta, but that thickened tomato sauce from the meatballs adds a ton of flavor.

I don’t know what is better!

But together? This meal is insane.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

Baked Chicken Parmesan Meatballs

Chicken Parmesan Meatballs with Roasted Garlic Spaghetti

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

  • 2 heads of garlic
  • Olive oil for drizzling the garlic and spaghetti
  • 1 pounds ground chicken
  • 1 large egg, (lightly beaten)
  • 1 tablespoon olive oil
  • 2 garlic cloves, (minced)
  • 1/2 cup finely grated parmesan cheese, (plus extra for topping)
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons fresh herbs, (like basil, parsley, thyme, oregano)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup of freshly grated mozzarella/provolone cheese
  • 1 pound whole wheat spaghetti
  • ¼ cup finely grated parmesan cheese
  • 1 to 2 24 ounce jar(s) of your favorite marinara sauce (add a second jar if you LOVE sauce)
  • fresh basil for topping
  1. Preheat the oven to 375 degrees F.
  2. Slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper on the sides and peel any excess paper off. Drizzle about a 1/2 teaspoon of olive oil on top the garlic cloves. Wrap the garlic head up in foil and place it on a baking sheet. Roast for 45 minutes. You can stick it in the oven now and then keep it in there while you bake the meatballs!
  3. Spray a 9 x 13 inch baking dish (or a large baking sheet) with nonstick spray.
  4. In a large bowl, combine the chicken, egg, olive oil, garlic, parmesan, bread crumbs, basil, parsley, salt and pepper. Gently combine the mixture (don’t overmix!) until it’s combined. Roll the mixture into meatballs about 1-inch in diameter. If you wet your hands slightly, it helps to roll the meatballs!
  5. Add half of the jar of tomato sauce to the bottom of a 9×13 inch baking dish (or a baking sheet, or oven-safe skillet). Place the meatballs in the sauce, about 1-inch apart.
  6. Place the meatballs in the baking dish. Cover each meatball with a bit more sauce and top with the grated mozzarella or provolone.
  7. Bake the meatballs for 25 to 30 minutes, or until the center of the meatballs reach 165 degrees F.
  8. While the meatballs are baking, prepare the spaghetti. Cook the spaghetti in salted water as the directions call for, then place it in a large pot or bowl. Drizzle to 2 to 3 tablespoons of olive oil. When the garlic cloves have finished roasted and they are caramely, squeeze the cloves out of the paper and into the spaghetti. You can gently mash them with a fork if you wish. Stir in the ¼ cup of parmesan cheese. Serve with the meatballs once they are finished!
  9. You can also top the meatballs with extra sauce if you’d like, extra parmesan cheese and fresh basil.
  10. To make fully and freeze: prepare the meatballs as instructed, then let them cool completely. Place them in a freezer safe container and freeze for up to 3 months.
  11. To prepare and freeze: make the meatballs and roll them into balls. Place them on a parchment paper-lined baking sheet. Flash freeze (stick it in the freezer, uncovered) for 30 to 60 minutes. Remove the meatballs and stick them in a resealable bag. To cook, place them in a pot or slow cooker and cover with sauce. Cook on low for 6 to 8 hours until cooked through!

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

Gimme the garlic bread.

The post Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti. appeared first on How Sweet Eats.