Yukon Gold Mashed Potatoes with Roasted Garlic

Yukon Gold Mashed Potatoes with Roasted Garlic
Staff Writer
Yukon Gold Mashed Potatoes with Roasted Garlic
Will Budiaman

Yukon Gold Mashed Potatoes with Roasted Garlic

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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8
Servings
185
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 3/4 pound Yukon Gold potatoes
  • 1 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

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.

Nutritional Facts

Total Fat
9g
13%
Sugar
7g
8%
Saturated Fat
1g
4%
Cholesterol
14mg
5%
Carbohydrate, by difference
19g
15%
Protein
9g
20%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
62mg
6%
Choline, total
3mg
1%
Fiber, total dietary
5g
20%
Folate, total
19µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
28mg
9%
Niacin
1mg
7%
Phosphorus, P
55mg
8%
Selenium, Se
4µg
7%
Sodium, Na
287mg
19%
Water
11g
0%
Zinc, Zn
1mg
13%

Mashed Potatoes Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Mashed Potatoes Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.