Roasted Garlic and Shallot Mashed Potatoes: 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! | macheesmo.com

Roasted Garlic and Shallot Mashed Potatoes

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Serves 6.
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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!

Ingredients

2 pounds Yukon potatoes
1 head garlic, roasted
4 shallots, roasted
2 tablespoons olive oil
1/2 cup Butter
1/2 cup sour cream
Salt and pepper
Chives
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. When garlic and shallot or roasted, peel and either finely chop or pulse in a food processor to form a paste.
  5. Add butter, sour cream, and garlic/shallot paste to the potatoes. Continue to mash until the potatoes are very creamy.
  6. 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.
  7. Season mashed potatoes with salt and pepper to taste and serve while warm.
  8. Garnish with fresh chives!