How do you make mashed potatoes more flavorful?

Adding roasted garlic adds lots of amazing flavors. Aside from that, adding caraway seeds to the cooking water as well as mixing in some fresh herbs into the cooked potatoes makes the dish really tasty. If the potatoes seem too blunt, try adding more salt, pepper, or butter. I like using herb salt that has a bunch of dried herbs in it.

How can I make roasted garlic for this dish?

Check out my post on How to Roast Garlic in the Oven . It covers everything you need to know!

How to achieve the creamiest mashed potatoes?

Adding as much milk as needed to achieve your desired consistency as well as butter helps a lot. What you mash the potatoes with also makes a big impact. I like to use an electric handheld mixer. The same one you'd use to whip egg whites. It makes the potatoes extra fluffy and has many uses besides mashing potatoes.

Can I make mashed potatoes without butter?

Yes, absolutely! The fat in the butter adds extra flavor and creaminess but the recipe will be just as delicious without it. It's not a big deal.

Roasted Garlic Mashed Potatoes

Ingredients

Units Scale

1 kg potatoes, peeled and chopped into similar sized pieces
1/2 tsp sea salt
1 tsp caraway seeds (optional)
1-2 heads roasted garlic (trust me you’ll need a lot, see notes)
1-2 tbsp butter (vegan or regular)
1 cup plant-based milk (I use cashew)
1 tbsp fresh chopped chives (optional)

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Instructions

Add the chopped potatoes to a large pot and cover with water.
Add the sea salt and caraway seeds if using and bring to a boil. Cook partially covered for 20-25 minutes or until soft.
Drain the potatoes and add the roasted garlic and butter.
Mash everything together with a potato masher or a handheld mixer. Add the milk ½ cup at a time until you reach the desired consistency. Add more as needed. Season with salt to taste and stir in the fresh chives if using.

Notes

Roasted garlic: Preheat your oven to 400F (200C). Cut the top of the garlic so the cloves are exposed. Add some aluminum foil to a small baking dish, add the garlic, and drizzle with 1 tbsp olive oil. Wrap and roast for 40-50 minutes or until golden. Be careful when opening the foil, there’s lots of steam. Once it’s cool, remove the garlic cloves with a small fork. If it’s roasted enough it should be easy. You can also squeeze the garlic right into the potatoes but some might get left behind.

Handheld mixer: I like to use a handheld mixer because it makes the potatoes extra creamy and fluffy.

Storing: Let completely cool and transfer to an airtight container and store in the fridge for 2-3 days.

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