Yukon Gold Mashed Potatoes with Roasted Garlic

Ingredients

  • 1 3/4 pound  Yukon Gold potatoes
  • head garlic
  • 1/4 cup  plus 1 teaspoon olive oil
  • 1/2 cup  whole milk
  •   Salt and pepper, to taste
  • 1/4 cup  flat-leaf parsley, chiffonade
  • 1/4 cup  Grana Padano, grated

Sometimes, you just need a straight-up, no-frills mashed potato recipe. Well, here it is. OK, maybe it's not quite as no-frills as I made it out to be, what with the roasted garlic and all, but feel free to leave that out. I think it's kind of a nice twist.

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Directions

Preheat the oven to 375 degrees.

Place the potatoes in a large pot with plenty of cold water and set over high heat. Cover with a lid and cook until fork-tender, about 50 minutes.

Meanwhile, chop the top off the head of garlic and drizzle with 1 teaspoon of the olive oil. Place on a small baking sheet or roasting pan and roast for about 50 minutes.

Drain the potatoes and remove the garlic from the oven. Let cool. Once the garlic is cool enough to handle, squeeze out the cloves using your hands and combine them with the potatoes in a large bowl. Add the remaining olive oil and milk and mash with a fork or potato masher. Season with salt and pepper, to taste. Add the parsley and cheese and stir to combine. Serve immediately.

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