11.03.21

Roasted Garlic Whipped Potatoes

What is Thanksgiving dinner without mashed potatoes? The perfect way to soak up extra gravy, these Roasted Garlic Whipped Potatoes are perfectly creamy and packed with flavor.

Roasted Garlic Whipped Potatoes

If you have never roasted a whole head of garlic for a recipe, you are in for a real treat. While it does take about an hour for the garlic to roast, it’s a hands-off way to get so much flavor into your recipe. Once your garlic is roasted and your potatoes have boiled, simply add all your ingredients to your stand mixer and mix until your potatoes are perfectly whipped and creamy. Fold in your chives and you’re done! 

And while these will quickly come together, they are also great to make one day in advance. The day of, just reheat the potatoes in a pot over medium-low heat. And if potatoes seem on the dry side after being in the fridge overnight, rehydrate by adding ½ cup of broth, or more as needed.

Roasted Garlic Whipped Potatoes

Roasted Garlic Whipped Potatoes
Serves: 8 People
Print
4.67 from 3 votes
Total Time1 hr 15 mins

Ingredients

For the Roasted Garlic:

  • 1 head of garlic
  • 1 tbsp olive oil
  • Kosher salt

For the Potatoes:

  • 3 lb russet potatoes peeled and cut into 2-inch cubes
  • 4 tsp kosher salt
  • 3 tbsp unsalted butter plus more for serving if desired; sub ghee or vegan butter
  • 1 cup coconut milk sub whole milk
  • ½ cup chicken or vegetable broth
  • 1 tsp freshly cracked black pepper
  • ¼ cup chives chopped (optional; plus more for serving)

Instructions

  • Preheat the oven to 350 degrees F.

Roast the Garlic:

  • Trim the top ¼ inch off the head of garlic and place on a piece of foil cut side up. Drizzle with olive oil and a pinch of kosher salt.
  • Wrap in the foil and roast for 40-60 minutes, until the garlic cloves brown and tender.
  • Remove from the oven and let cool.

Meanwhile, Cook the Potatoes:

  • Add the potatoes to a large pot and cover with water. Add 2 tsp salt and bring to a boil and cook until the potatoes are very fork-tender, about 15 minutes.
  • Once the potatoes are tender, drain the potatoes and let sit in the colander to release the steam (this will help to have any excess moisture removed).
  • After moisture has been released, add to a large mixing bowl (if using a hand-held mixer) or a stand mixer with the whisk attachment.
  • Once the garlic is cool enough to handle, squeeze out the cloves into the mixing bowl with the potatoes.
  • Next, add the butter, coconut milk, broth and whisk on medium-low speed until smooth and most of the liquid has been absorbed. Add the remaining 2 teaspoons of salt and the pepper and whisk again on medium-low speed until the potatoes are well-whipped and creamy.
  • Add the chives and gently fold into the potatoes.

15 Comments

  • Reply
    Angelica
    November 24, 2021 at 9:07 pm

    Can this be made one day ahead?

    • Reply
      Alex
      November 24, 2021 at 10:37 pm

      yes! I just recommend reheating stove top over medium-low heat, and adding a bit of broth to rehydrate the potatoes as needed (I do 1/4 cup at a time).

  • Reply
    Anna
    November 24, 2021 at 7:53 pm

    Not really sure how this could serve 8 people. I am hosting 5 people for thanksgiving and just prepared these, it does not look like nearly enough for 8 people. I probably need to make a whole other serving just for the 5 of us! I even measured out my potatoes to make sure I had exactly 3lbs. Disappointed

  • Reply
    Liz
    November 23, 2021 at 9:15 pm

    Can you double this recipe?

    • Reply
      Alex
      November 24, 2021 at 2:29 am

      sure!

  • Reply
    Sally
    November 22, 2021 at 7:09 pm

    I’m thinking of cooking the potatoes in the instant pot to free up stovetop space. Any tips for this?

    • Reply
      Alex
      November 24, 2021 at 2:36 am

      That’s a great idea! I honestly have never done this so I am not positive on cook times here, I am sorry!

  • Reply
    Janna
    November 18, 2021 at 7:08 pm

    Can you roast garlic ahead of time or do any of this ahead?

    • Reply
      Alex
      November 22, 2021 at 6:17 pm

      Yes! you can even make the mashed potatoes in advance and reheat stove top (I add a bit of broth to help them rehydrate, as needed).

  • Reply
    Amanda
    November 18, 2021 at 1:56 am

    5 stars
    Amazing! Soooo…good and creamy. You’d never know it’s dairy free. I skipped the coconut milk and used 3/4 cup homemade Almond milk. I started with 1/2 cup liquid then added as I whipped to make sure it wasn’t too runny. I’m going to double this recipe and serve it for Thanksgiving. Thank you!

  • Reply
    Anna
    November 10, 2021 at 10:01 pm

    Would Nutpods work instead of the coconut milk?

    • Reply
      Alex
      November 16, 2021 at 6:25 pm

      yes– unsweetened/unflavored would def work here.

  • Reply
    Emily
    November 8, 2021 at 2:34 am

    4 stars
    Super flavorful dish but the consistency was a bit runny for us. We will probably start with half the liquid next time and then add a bit at a time.

  • Reply
    Aimee
    November 4, 2021 at 2:18 am

    5 stars
    Do you use the canned full fat coconut milk?

    • Reply
      Alex
      November 4, 2021 at 7:34 pm

      yes!

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