Have you ever taken a bite of a dish and thought, “This could really use more garlic”? Have other garlic mashed potato recipes left you underwhelmed? Dear readers, do I have the recipe for you.
I love, love garlic and I think that garlic and potatoes are a match made in heaven. And while garlic mashed potatoes are delish, they never quite deliver on flavor for me. I decided the only way forward was to add even more garlic to make too much garlic mashed potatoes.
Is it too much garlic? I think it’s just right. But I also guarantee you’ll be asking that question while you prepare this recipe, which calls for two whole heads of garlic. Trust me. Go with it.
How To Make Too Much Garlic Mashed Potatoes
I started with Elise’s excellent mashed potatoes recipe and added sour cream (my favorite) for extra creaminess and a bit of tang along with tons of garlic.
To reach garlic perfection, I added garlic to these mashed potatoes in four different forms: roasted, boiled, sautéed, and fried. A whole head is roasted and mashed with the cooled potatoes, providing a mild sweetness. A few cloves boil along with the potatoes, infusing them with savory flavor. And a few minced cloves infuse the butter and milk, adding fresh garlicky goodness.
To top it all off, I fried some garlic chips. They add a delightful crunch to the top, and a drizzle of the garlic oil takes it over the top.
Adjust the Garlic Level
If you’re a garlic fanatic, I encourage you to stick to the recipe. I served these mashed potatoes to my neighbors and everyone loved them, so you’ll find them surprisingly crowd-pleasing.
However, it’s easy to adjust the garlicky-ness. You can leave out any of the garlic preparations and still make tasty mashed potatoes. Don’t have time to roast garlic? That’s a shame (you can do it ahead of time!), but just leave it out. Don’t feel like frying garlic? It adds a nice crunch but is certainly not required.
Garlic Lovers Unite
- Garlic Confit
- The Best Garlic Bread
- Spaghetti Aglio e Olio (Pasta With Garlic and Oil)
- Chili Garlic Chicken
- Garlic Herb Butter Prime Rib
Make the roasted garlic:
Preheat the oven to 400°F. Peel the outer layers of papery skin and slice off the top 1/4 to 1/2 inch of one of the heads of garlic, exposing the tops of the cloves. Place on a square of aluminum foil and drizzle with oil. Scrunch the foil around the garlic, sealing it in.
Place on a small baking sheet and roast in the preheated oven until the cloves are soft when pressed and light golden brown, about 30 minutes. Set aside to cool slightly before squeezing the tender cloves from the peels.
Boil the potatoes:
Peel the potatoes and cut them into roughly 1 1/2-inch pieces. Peel 3 to 4 garlic cloves, leaving them whole. Add the potatoes and garlic to a large pot and cover with a good inch of room-temperature water. Add 1 teaspoon of salt and place over medium-high heat. Cover and bring to a boil.
Reduce the heat to maintain a simmer. Check the potatoes after 15 minutes—they should be easy to pierce completely through with a fork. They will take 15 to 20 minutes to cook.
Make the garlic chips (optional):
While the potatoes cook, heat the oil in a small skillet over medium-low heat. Add the thinly sliced garlic and cook, stirring occasionally, until pale golden brown, about 5 minutes. (They will continue to brown and crisp as they cool.)
Immediately transfer to a paper towel-lined bowl or plate to drain and sprinkle lightly with salt. Reserve the garlic oil.
Make the garlic butter:
Meanwhile, peel and mince 3 garlic cloves. Add the butter, milk, and minced garlic to a small saucepan over medium-low heat. Cook until the butter is completely melted and the milk is steaming, swirling the pan occasionally. Turn to the lowest setting and keep warm.
Mash the potatoes and garlic:
Once the potatoes and whole garlic cloves are done cooking, drain them in a colander. Return them to the pot (off of the heat). Add the roasted garlic followed by the warm garlic butter and milk mixture. Mash everything with a potato masher, just to combine.
Add the remaining ingredients and beat:
Add the sour cream, remaining salt, and pepper. Mash, then taste. Add more salt and pepper if needed, as well as more milk, a splash at a time, if the mashed potatoes are too thick. Beat a few times with a wooden spoon until fluffy and light.
Top with the garlic chips and a drizzle of the garlic oil, if using. Serve hot.