{"id":1113,"date":"2022-11-14T17:25:12","date_gmt":"2022-11-15T01:25:12","guid":{"rendered":"https:\/\/thepetitewhisk.com\/?p=1113"},"modified":"2022-11-15T07:24:39","modified_gmt":"2022-11-15T15:24:39","slug":"restaurant-style-roasted-garlic-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/thepetitewhisk.com\/?p=1113","title":{"rendered":"Restaurant-Style Roasted Garlic Mashed Potatoes"},"content":{"rendered":"\n

Roasted garlic mashed potatoes are a year-round classic, but they are always a staple on my Thanksgiving table. I mean, potatoes are practically the star of the show, going over even better than the turkey does. This recipe for my roasted garlic mashed potatoes is restaurant style meaning there is a lot of cream, a lot of butter, and a lot of flavor!<\/p>\n\n\n\n

Lets Talk Potatoes<\/h3>\n\n\n\n

If we\u2019re going to talk about the perfect mashed potato we have to get to know the potatoes first. There are two different kinds of potatoes that are common in your grocery store. First is a waxy variety, that includes Yukon Gold\u2018s, White Potatoes, and Redskin potatoes. These ones are typically thin skinned and creamier. The second is a starchy potato such as a Russet or Kennebec. These potatoes tend to have a thicker skin and more starch content so they are great for frying applications. For my mashed potatoes I like to use Yukon Gold potatoes. These potatoes are naturally creamy and buttery which makes them the perfect potato for a mash. You do need to be careful with the Yukon\u2018s to not over mix them, when you over mix them they can become gluey or pasty and that gives it an unpleasant texture. When I make my mashed potatoes I tend to leave a little bit of those lumps and clumps to give it texture and also to make sure that I\u2019m not over mixing my mashed potatoes.<\/p>\n\n\n

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How do I make these?<\/h3>\n\n\n\n

To make these potatoes you\u2019re first going to need some roasted garlic or garlic confit. Garlic confit is what I typically use because it\u2019s so easy to make. All you do is take peeled garlic and put it in a small pot, cover with your oil of choice and cook on the lowest setting possible for about 40 minutes or until your garlic turns a golden brown color. You strain the garlic from the oil and then you\u2019re ready to use. The oil can also be used for cooking and adds a delicious garlicky flavor to any dish. If you want to see how I do it, I have a video on my Instagram.<\/p>\n\n\n\n

For the potatoes, I personally leave the skins on however you can peel your potatoes if you prefer. When I use a thin skin variety like a Yukon gold I leave the skins on because it adds a more rustic feel, but if I\u2019m using a thicker skin variety like a russet I always peel them. Cut your potatoes into even sized pieces about 1 1\/2 to 2 inch cubes. Put your potatoes in a pot of cold salted water and placed on your burner to boil. You always want to start your potatoes in cold water because it helps the potatoes cook evenly. Boil your potatoes anywhere from 15 to 30 minutes until they are just fork tender, you need to keep checking them periodically because the time will change depending on how big your pot is. When your potatoes are just fork tender strain them out and return to the pot. At this point you add in the rest of the ingredients and mash using a potato masher<\/a> until you have your desired consistency. Like I said up above, I always leave some lumps in my mashed potatoes for some texture.<\/p>\n\n\n

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I always like to garnish my mashed potatoes with a couple pats of butter and some fresh herbs and serve in my favorite dish<\/a>. If I\u2019m using them on my Thanksgiving table I like to use fresh sage, parsley, and thyme, but if it\u2019s just a regular day of the week then I garnish with chives. Enjoy these mashed potatoes on their own or topped with your favorite gravy!<\/p>\n\n\n

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Restaurant-Style Roasted Garlic Mashed Potatoes<\/h2>\n
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Ultra rich and creamy Roasted Garlic Mashed Potatoes<\/span><\/div>\n
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