Roasted Garlic and Shallot Mashed PotatoesJump to Recipe
This is the week in the food blogger calendar year that is most exciting and most stressful. After all, I’m supposed to be serving up to you, dear reader, something truly breathtaking. (Okay, maybe this pie counts) But, if I’m being honest, I pretty much make the same things every year for Thanksgiving.
I want something delicious, sure, but I also want something that I can make while laughing with family, drinking wine, and with not a ton of stress.
And I’m going to bet that if you are cooking for Thanksgiving, you probably already have a mashed potato recipe. So, I’m not pompous enough to think that you are going to throw out your mashed potato recipe and make this one. But, mostly I wanted to show you a mashed potato recipe that is definitely worth consideration. Bookmark it. Maybe make it some regular night and see if it fits. Then you can make it next year!
In short, I love the recipe not because it’s really creamy (it is), but because it’s a mashed potato recipe with real flavor. The roasted garlic and shallot element gives it an earthy sweetness that is missing from a lot of mashed tater recipes.
If somehow you forgot to pick a mashed potato recipe for Thanksgiving this very year, then HERE YA GO!
Quick Admin Note: I’m gonna take a few days off from the blog world to spend time with family this week, but I’ll be posting a new recipe next Monday. I hope you enjoy some time with your family on this long weekend as well!
Not only are these mashed potatoes super creamy, but they have real flavor. Roasted garlic and shallot mixes perfectly and makes for some of the best mashed you’ll find!
- Cut the tip off a garlic head and cut the ends off of shallots. Drizzle all with olive oil and sprinkle with salt and pepper. Wrap in foil and roast at 350 degrees For 35-40 minutes.
- Meanwhile, peel and cube Yukon potatoes. I shoot for about 1 1/2-2 inch potato cubes. Boil in lightly salted water until the potatoes are very tender, 15-20 minutes.
- Drain potatoes and return to hot pan. Mash with a potato masher or large fork until they potatoes are mostly mashed. You can also run the potatoes through a ricer if you have one or even grate them with a box grater.
- When garlic and shallot or roasted, peel and either finely chop or pulse in a food processor to form a paste.
- Add butter, sour cream, and garlic/shallot paste to the potatoes. Continue to mash until the potatoes are very creamy.
- Optionally, you can add potatoes to a stand mixer and whip with a paddle attachment until very creamy.
If potatoes are dry, you can some warm milk by 1/3-1/2 cup until very creamy.
- Season mashed potatoes with salt and pepper to taste and serve while warm.
- Garnish with fresh chives!
Roasted Garlic and Shallot Mashed Potatoes
Here’s where the flavor comes from in this recipe.
When you roast these guys (with a drizzle of olive oil and a sprinkle of salt for about 35 minutes at 350 degrees F.) they will turn almost sweet. Putting a full head of garlic in a mashed potato recipe makes total since if it’s roasted in this way.
For the potatoes, I like to use Yukon because I find them easier to mash, but you could use Russet as well. Either way, peel them, cube them, and boil them in salted water until very tender.
Add the drained potatoes back to a hot pot and mash them while hot. If you want, you can run these through a ricer or even a box grater if you want super creamy/smooth taters.
When your roasted garlic and shallot is done, they’ll look like this and smell amazing.
At a minimum, peel these guys and mince them pretty finely.
But, if you’re feeling frisky, buzz these in a food processor until they form a rough paste. That’ll make it easier to fold into the creamy mashed potatoes.
Add this paste to the potatoes with butter and sour cream. You can either keep mashing them or, if you’re feeling REALLY frisky, add everything to a stand mixer with a paddle attachment. You can whip these guys until they are very smooth!
Don’t forget to season these beauties with salt and pepper. A little sprinkle of fresh chives finishes off this dish.
I hope you all have a great Thanksgiving if you happen to be celebrating in America!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!