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Perfect Creamy Garlic Mashed Potatoes – Kosher Recipe

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Dairy (Milchig)

Creamy garlic mashed potatoes are made with Yukon Gold potatoes and a whole head of roasted garlic, whipped with butter and warm milk or cream and finished with chives.

The Secret to Creamy, Not Gluey, Potatoes

Yukon Golds have just enough starch to be fluffy without turning gluey. Start them in cold salted water so they cook evenly, drain them well and let them steam dry for a minute. Mash gently, never in a food processor, which overworks the starch. Roasting the garlic first makes it sweet and mellow.

Kosher Notes

Made with butter and milk, these potatoes are dairy (milchig). Butter is dairy, so to serve them with a meat meal, replace both the butter and the milk: use olive oil or pareve margarine and warm chicken or vegetable broth. That pareve version is still creamy, especially with the roasted garlic.

Make-Ahead

Mashed potatoes reheat well in a 350°F oven for 20 minutes with a splash of warm milk or broth. Leftovers keep for 4 days.

Perfect Creamy Garlic Mashed Potatoes – Kosher Recipe
These ultra-creamy garlic mashed potatoes get their perfect texture from Yukon Gold potatoes and sweet roasted garlic, with techniques that prevent lumps every time.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes peeled and cut into 2-inch chunks
  • 1 head garlic top cut off to expose cloves
  • 2 tablespoons olive oil for roasting garlic
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup whole milk warmed, or heavy cream if serving with dairy meal
  • 1 1/2 teaspoons kosher salt plus more for pasta water
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh chives chopped, for garnish

What I use for this recipe

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Method
 

  1. Preheat oven to 400°F. Drizzle the cut garlic head with olive oil, wrap tightly in foil, and roast for 30-35 minutes until cloves are golden and soft.
  2. Meanwhile, place the chunked potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon kosher salt to the water.
  3. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until potatoes are fork-tender and break apart easily.
  4. Warm the milk in a small saucepan over low heat or microwave for 30 seconds. Don't let it boil.
  5. Drain the potatoes thoroughly in a colander and let them sit for 2-3 minutes to release excess moisture.
  6. Return potatoes to the pot and mash with a potato masher or pass through a ricer for ultra-smooth texture.
  7. Squeeze the roasted garlic cloves out of their skins and mash them with a fork. Mix the mashed garlic into the potatoes.
  8. Add the butter and mix until melted, then gradually add the warm milk while stirring until you reach desired consistency.
  9. Season with 1 1/2 teaspoons kosher salt and black pepper. Taste and adjust seasoning as needed.
  10. Transfer to a serving bowl, create a small well in the center, and garnish with fresh chives before serving.

Notes

For make-ahead: These reheat beautifully. Add a splash of warm milk and fluff with a fork before reheating in a 350°F oven for 20 minutes. If serving with a meat meal, make a pareve version: replace the butter with olive oil or pareve margarine and the milk with warm chicken or vegetable broth. Store leftovers in refrigerator for up to 4 days.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 5g 10%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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