Roasted Garlic Mashed Potatoes

Author Chef Billy Parisi


  • 3 pounds peeled Yukon gold potatoes
  • 20 roasted garlic cloves
  • 1 cup of heavy cream
  • 1 stick of unsalted butter
  • ¼ cup of sour cream
  • ¼ cup of extra virgin olive oil
  • sea salt and fresh cracked pepper to taste
  • chopped chives for garnish


  • Cook the potatoes in a large pot of boiling salted water until tender, about 8 to 10 minutes.
  • Drain and add to a bowl along with the garlic, cream, butter, sour cream, olive oil, salt and pepper and mash using a hand masher until smooth.
  • Serve and garnish with chives.