Roasted Garlic Cheesy Mashed Potatoes
Creamy, dreamy, cheesy mashers. The perfect side to almost anything!
Ingredients
- 1 bulb garlic
- Drizzle of olive oil
- 4 lbs potatoes, russets or Yukon gold
- 1/2 cup milk, or half & half
- 1 stick unsalted butter melted
- 5 oz cream cheese
- 2 cups fontina cheese shredded
- 1/2 tbsp kosher salt see notes
- 1 tsp black pepper
- Chives or parsley for garnish
Instructions
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Preheat oven to 425°. Slice top off of whole garlic bulb, exposing the cloves. Not the bottom holding all the cloves together. Remove as much of the outer paper as possible. Place on a sheet of foil. Drizzle with olive oil, and a pinch of salt and pepper. Wrap in foil, and roast in oven for 40 minutes.
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While the garlic is roasting, peel the potatoes, and cut them into uniform sized chunks. About 1½-inch cubes. Add them to a large pot, such as a Dutch oven. Cover them in cold water. Bring to a boil, reduce heat and simmer on medium for about 10-15 minutes, or until fork tender. Time will vary based on how big/small the chunks are. Test with fork. Drain water, and put the pot of potatoes back over low heat.
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Add in milk, melted butter, cream cheese, and shredded Fontina. Squeeze roasted garlic cloves out of the bulb, into the potatoes. Mash with a potato masher. If you want super smooth potatoes, use a hand mixer to whip until smooth. Add additional milk for desired consistency.
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Season with salt and pepper. Adjust seasoning to taste.
Recipe Notes
If using regular table salt, start with a couple teaspoons as it goes further than a coarse kosher salt. Taste and adjust accordingly. Seasoned salt is a tasty option too.
Any shredded cheese would work, but Fontina is a mild, creamy, good melting cheese. Other favorites would be Gouda or Monterey Jack.
If you're an ultra garlic lover like me you could add TWO bulbs of roasted garlic, or add in some garlic powder.
These can be frozen and re-heated. Potatoes may seem soupy at first, but will thicken right back up when heated through.