Rustic Roasted Garlic Mashed Potatoes, garlic and herbs makes this mashed potato recipe a stand out dish!
With multiple holidays right around the corner, now is a great time to get a bunch of recipes in your arsenal! Among those has to be a knock out mashed potato recipe… amiright?!
I normally make my mashed potatoes just a touch lighter using chicken broth in place of something more heavy like cream. Using a chicken broth, especially a quality one like College Inn, makes the mash more light and fluffy than weighed down. The perfect vehicle for that sinful gravy! 😉
BUT, that doesn’t mean these mashed potatoes skip on the flavor, oh no! I add a whole head of roasted garlic, butter, sour cream and a mix of herbs along with the chicken broth to really make them stand out!
The great thing about using College Inn broth in particular is they use quality ingredients like plump chicken, tender beef or delicious vegetables along with the correct blend of spices in every batch! Also, if you’re having turkey or a beef roast as the main serving, go ahead and pick up those broth flavors as well to accent your main course!
I picked up all of my ingredients at Walmart… like I do. I always get the baby dutch yellow potatoes that come in little biggies in the produce section to make my mashed potatoes. They are just full of flavor already and are so smooth and creamy… perfect for mashing!
- 1 head garlic
- 1 Tablespoons olive oil
- salt and pepper to taste
- 1½ pounds baby dutch yellow potatoes (or potatoes of your choice, I do not suggest russets for this recipe or any other baking potato)
- ½ Cup College Inn Chicken Broth
- 6 Tablespoons butter
- 4 Tablespoons sour cream
- ½ teaspoon fresh thyme, minced
- ½ teaspoon fresh rosemary, minced
- salt to taste
- Preheat oven to 375 degrees. Cut off the top of the garlic head, to expose the cloves. Place in a large piece of foil cut side up, drizzle with olive oil, salt and pepper. Crinkle foil around the garlic to make a little pouch. Place in oven and cook for 1 hour to 1 hour and 15 minutes. Check after one hour.
- Garlic will be light golden brown and when pierced with a fork into a clove with have no resistance. I suggest making the garlic ahead of time and letting it cool completely before taking the cloves out.
- Rinse off potatoes and trim off any bad spots and/or dirt. Place in a medium to large sized stock pot and cover with cold water. Place on stove and bring to a boil, reduce heat to a simmer and cook until potatoes are tender, about 30 to 45 minutes.
- Drain, add in the roasted garlic, butter, stock, sour cream, herbs and salt to taste. Mash with a potato masher to the consistency your prefer, I like to keep them a little chunky. Taste, adjust seasoning. (These potatoes take a lot of salt! Don't be surprised.) Serve and enjoy!
You hardly ever catch me actually peeling potatoes. I love the varying textures the skins give, plus… I’m lazy.
Ugh, these mashed potatoes and soooo good and full of flavor!
You don’t have to use College Inn broths in only mashed potatoes, it can be used in a variety of recipes from soups, sauces, gravies, casseroles and more! For more info on them check out their website and social media accounts! Find them here: Facebook, Twitter and Pinterest.
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This is a sponsored conversation written by me on behalf of College Inn. The opinions and text are all mine.