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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.
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
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)
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.