Creamy Roasted Garlic Mashed Potatoes

Creamy Roasted Garlic Mashed Potatoes
These creamy Yukon Gold mashed potatoes get their sweet, mellow garlic flavor from a whole head of roasted garlic. Warm milk and butter make them silky, and a drizzle of melted butter and a sprinkle of fresh chives finish this easy holiday side.

**Serves 4–6 as a side dish**

Ingredients

– 2 pounds Yukon Gold potatoes, peeled and cut into chunks
– 1 head garlic
– 1 teaspoon olive oil
– 4 tablespoons unsalted butter, plus more for serving
– ½ cup whole milk, plus more as needed
– Salt and freshly ground black pepper, to taste
– 2 tablespoons chopped fresh chives, for serving

Instructions

1. **Roast the garlic.** Preheat the oven to **400°F**. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for **35–45 minutes**, until the cloves are soft and golden. Let cool slightly, then squeeze the cloves out of their skins.
2. **Cook the potatoes.** Add the potato chunks to a pot of hot, salted water and bring it to a boil. Cook for **15–20 minutes**, until a fork slides through easily. Drain well, then pass the potatoes through a ricer or mash them by hand.
3. **Warm the milk and butter.** In the same pot, gently heat the milk, butter, salt, and pepper over low heat until the butter melts.
4. **Mix and serve.** Add the mashed potatoes and roasted garlic to the warm milk mixture. Stir gently just until smooth and creamy. Add a splash more warm milk if needed, taste for seasoning, and finish with melted butter and fresh chives.