If you read my post about mashed potatoes from about a year ago, then you know how much I LOVE mashed potatoes, and well just about any type of potatoes in general. Homemade, creamy, buttery mashed potatoes are the ultimate comfort food for me. But this Christmas, I wanted to take it up a notch and make something a little fancier for the dinner table, which is how I came up with roasted garlic & goat cheese mashed potatoes.
Earlier this year I discovered my love for goat cheese and I realized there’s a whole lot more to use goat cheese for than crumbling it over a salad; this cheese perfectly compliments mashed potatoes. Normally I would use parmesan cheese or sour cream for the potatoes but goat cheese is the perfect creamy and cheesy texture!
The Pioneer Woman has a recipe for roasted garlic mashed potatoes and I have always wanted to try it because I love garlic, so the idea of roasted garlic came from that recipe but I didn’t follow any other parts of the recipe for my version.
My last mashed potato post I didn’t really have a recipe, more of a guide, but this time I actually have more of an official recipe so that you can make these for Christmas this year!! I’m making them for a work party tomorrow and again on Christmas Eve for our family Christmas dinner. I’m actually going to make the mashed potatoes tonight, pour them into a nice dish, and then into the fridge for the night. Tomorrow morning I’ll get up early, add a little extra butter on top and bake them in the oven, sans chives, then take them to work!
First, we’re going to roast our garlic. I’ve never roasted garlic like this before but I loved how my garlic turned out. I am a huge fan of garlic, but sometimes it can be so bitter. Roasting the garlic mellows out that bitter flavor and leaves behind the best savory and caramelized garlic – plus you can use a lot of roasted garlic and you won’t end up with garlic breath!
Pull off as much of the papery skin as possible around the outside. Then, cut the top off of the bulb of garlic, drizzle olive oil over it all and sprinkle a little salt and pepper over. Wrap the whole bulb in foil and then roast in a 350* oven for about 45 minutes, or until golden and caramelized.
When it’s finished, you’re going to end up with this glorious bulb of soft caramelized garlic! Heavenly. You can set this aside until we’re ready to mash it up into the potatoes.
(side note: my oven is a little finicky, so I pulled the garlic out after 45 minutes even though it could’ve gone a little longer – in a normal oven 45 minutes should be plenty of time.)
Get your russet potatoes, peel them and then chop them into equal sized cubes. Add these all into a large pot and cover with water by one inch. Bring potatoes to a boil over high heat, then reduce to medium and let softly boil until they’re fork tender. This takes about 25-30 minutes.
Don’t overcook the potatoes until they’re too soft because then it’s hard to drain the water off and you’ll have a overdone potato texture with too much water.
To add the garlic, squeeze the garlic cloves out of their little papery shells and then slightly mash with a fork. This helps break up the garlic cloves before adding them to the potatoes so there aren’t large clumps of garlic. If you prefer larger chunks of garlic, then don’t worry about mashing them beforehand. Most roasted garlic recipes call for 3 or 4 bulbs of garlic, which seems excessive to me, so I only used one.
Once the potatoes are finished cooking, add in all the ingredients. Salt, pepper, half-n-half, roasted garlic and goat cheese. I normally use a hand masher to mash the potatoes, but since I wanted a more sophisticated and creamy potato dish, I decided to use my hand mixer and mix the potatoes.
And creamy potatoes is what I got! These potatoes are everything I want my mashed potatoes to be.. creamy and rich, yet decadent and delicious! They’re definitely what I consider to be fancy mashed potatoes.
I added chopped chives on top to add a little color and brightness to the potatoes.
If you love garlic and are a fan of goat cheese, you are going to drool over these potatoes! Feel free to add more butter as necessary – I love extra butter melted into my potatoes. Especially if you’re heating them up for leftovers, add in a little butter to help keep the dish from drying out.
- 1 bulb Garlic
- 1 TB Olive Oil
- 5 pounds russet potatoes, peeled and chopped.
- 1/2 cup Half-n-Half, or milk
- 1-1/2 sticks of Butter
- 5oz. Goat Cheese
- 1-1 1/2 teas. Kosher Salt
- 1/2 teas. Black Pepper
- chop off the head of the garlic bulb to expose the cloves and peel off as much paper as possible. Drizzle the olive oil over the garlic and sprinkle on a little salt and pepper.
- Roast in a 350* oven for about 45 minutes or until golden and caramelized. Set aside.
- Add the chopped potatoes to a large pot and cover with water by one inch. Bring to a boil then reduce heat and let cook until potatoes are fork tender, about 25-30 minutes.
- Drain water, and add ingredients to potatoes.
- To add the garlic, press out of paper skins and lightly mash with a fork then add to potatoes.
- Either mash or mix in the garlic, butter, half-n-half, goat cheese and salt/pepper.
- Taste and adjust.
- Chop fresh chives and add on top.