These roasted garlic mashed potatoes made with butter and sour cream are the perfect creamy texture.
My mimi used to tell a story about how she would labor over mashed potatoes only to have her new son-in-law, my dad, complain that there were lumps. “To hell with it”, she said and started serving just-add-water boxed mashed potatoes and my dad, having no idea they were out of a box, loved them. He would not love my roasted garlic mashed potato recipe.
These garlic mashed potatoes, and any mashed potatoes served in my house, have lumps. If for no other reason than to prove to you my potatoes are from the ground, not a box. That said, I sincerely love the texture of potatoes with lumps in them. I want my potatoes thick, not runny and mushy.
Thanksgiving Side Dishes You Might Like
I love all the creamy, rich side dishes Thanksgiving has to offer. But, it’s nice to mix it up and throw a few healthy options into the mix just to keep it interesting. I am a big fan of simple and anything that can be made ahead AND doesn’t use my oven which is already full of casserole dishes jockeying for space.
Green Beans with Almonds are one of my favorites. I’m not a huge fan of green bean casserole. I like my green beans to taste like green beans, not a can of creamed soup. These are healthy but taste like they aren’t. You can prep everything, including blanching the beans, and then just pop them on the stovetop for a few minutes before serving.
This Kale and Brussels Sprouts salad with Gruyere cheese can also be made a day or two in advance. Just combine everything and toss before serving.
In charge of appetizers on Thanksgiving day? This Sweet Potato Crostini recipe will have everyone asking, “Who brought the appetizers?”
The roasted garlic mashed potatoes are the perfect Thanksgiving side dish.
- 2 pounds red potatoes, rinsed and quartered
- 1 head garlic
- 1/2 cup heavy whipping cream, warmed
- 1/4 cup sour cream
- 3 tablespoons butter, melted
- 1 tablespoon olive oil
- Cut off the top 1/4 of garlic head. Wrap in foil. Drizzle one tablespoon olive oil over top and close up aluminum foil. Bake 45 minutes at 375° or until cloves are soft. Allow to cool.
- Boil potatoes and a pinch of salt until softened. Drain.
- Place potatoes in large bowl.
- Squeeze out desired amount of roasted garlic clove into potatoes. (I use the whole head of garlic.)
- Add warmed heavy whipping cream, sour cream and butter to the bowl.
- Mix on medium-low to desired consistency.
- Add salt and pepper to taste.