West End roasted garlic mashed potatoes
These West End roasted garlic mashed potatoes are also known as the most delicious garlic mashed potatoes to ever grace the planet Earth. One of Virginia Tech’s dining halls has a steakhouse shop, and I ate there a decent amount when I was in college. I ordered a crispy chicken breast with a side of these luscious roasted garlic mashed potatoes and topped with fried onions. This recipe is from my “A Taste of Virginia Tech” cookbook.
The key to perfect mashed potatoes is using Yukon gold potatoes. You’ll want to peel them and cut them into pieces that are no bigger than a half inch cubed. It does take more time to dice your potatoes that small. But your potatoes will cook evenly and not get gummy. Cook them until fork tender, then drain them and mash them part of the way. Then you’ll add in your roasted garlic, butter, milk, and seasoning.
The recipe recommends 6-8 cloves of garlic, but I wouldn’t tell you not to use a whole head of garlic. You’ll roast the garlic with some butter until it’s caramelized and softened. Depending on the size of the bulb, you may need to add another tablespoon or two of melted butter. I also prefer to blitz the garlic in a mini food processor until it’s almost totally smooth. This will prevent any large chunks of garlic hiding under bit of potato.
Then you’ll combine the roasted garlic butter, the extra butter, milk, and seasoning. For really whipped and fluffy potatoes, use a hand mixer or the whisk attachment on a stand mixer. You can also use a hand masher if you want mashed potatoes with a few lumps.
West End roasted garlic mashed potatoes
- Total Time: 45 minutes
- Yield: 8 1x
Ingredients
Roasted garlic
- 6–8 cloves of peeled fresh garlic
- 2 tablespoons of melted butter
Potatoes
- 2 3/4 pounds of Yukon gold potatoes
- 4 tablespoons of melted butter
- 3/4 cup + 2 tablespoons of milk
- 1 1/2 teaspoons of Kosher salt
- 1 teaspoon of black pepper
Instructions
Roasted garlic
- Toss the garlic and butter on a rimmed baking sheet lined with aluminum foil.
- Roast at 275 degrees for 15-20 minutes.
- Mash the warm garlic with a fork or puree in a food processor until smooth.
- Chill until needed (if not using immediately).
Mashed potatoes
- Peel the potatoes and dice them into small pieces (around a half inch cubed).
- Place the potatoes in a large stockpot and cover with water (you’ll want at least a half an inch of water over the potatoes).
- Bring to a boil over high heat and cook for 25-30 minutes, until very tender. Drain and transfer to a mixing bowl.
- Add the melted butter, milk, salt, pepper, and roasted garlic butter.
- Mix with the whip attachment of a stand mixer or hand-held mixer on medium speed until smooth.
Notes
Using a mixer really does help get a truly whipped potato. If you use a potato masher or ricer, they may not be quite as fluffy (but are still really delicious).
- Cook Time: 45
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