Super creamy, roasted garlic mashed potatoes, with brilliant ribbons of basil pesto make for an extraordinary side dish. Careful… they just might steal the show!
I think one of the best aromas to come from the kitchen is roasting garlic. Who out there agrees with me?
Roasting garlic creates a soft and caramelized delight that’s milder and sweeter in taste. Mixed into mashed potatoes that have been whipped to perfection and you’ve got some stellar little spuds. Now fold in some basil pesto in to create vibrant ribbons of green that swirl throughout the creamy mashed potatoes and you’ve got one stunning side dish!
So what makes perfectly creamy mashed potatoes?
- Use a starchy potato like Idaho or Russet potatoes. They break down more easily and absorb whatever dairy you add.
- Salt the water like the ocean. Just like pasta, the potatoes absorb the water they’re cooked in, creating potatoes that will be well-seasoned.
- Start with cold water. If you drop the potatoes into hot water, they will cook unevenly – leaving you with an overcooked outside and undercooked inside.
- Warm the dairy before adding it to the potatoes. You don’t want to boil the contents, but you certainly do want to warm it up. Adding cold ingredients to your warm and fluffy potatoes will not only cool everything off, but it prevents maximum absorption into your potatoes.
- Don’t over work the potatoes. When you mash potatoes, you’re releasing the starch within them. Releasing some starch is ok, good even. But release too much starch, and you get gluey and gummy potatoes. The trick is to whip them just until smooth… then stop!
Roasted Garlic Mashed Potatoes with Basil Pesto
Author: Kathleen | Hapa Nom Nom
Recipe type: Sides
Prep time:
Cook time:
Total time:
Serves: 6
Super creamy, roasted garlic mashed potatoes, with brilliant ribbons of basil pesto make for an extraordinary side dish. Careful... they just might steal the show!
Ingredients
- Basil Pesto
- 1 cup fresh basil leaves, packed
- 1 garlic clove
- 2 tablespoons pine nuts
- ¼ cup freshly grated parmesan
- ¼ teaspoon kosher salt
- pinch of freshly ground black pepper
- ¼ cup extra virgin olive oil
- Roasted Garlic Mashed Potatoes
- 10 cloves of garlic, unpeeled
- 1 teaspoon extra virgin olive oil
- 4 large Idaho or Russet potatoes, peeled and quartered
- ⅔ cups heavy cream
- ½ cup sour cream
- 6 tablespoons unsalted butter
- Kosher salt and white pepper
Instructions
- In the bowl of a food processor, add the basil, garlic, pine nuts, parmesan, salt, and pepper. Turn on the processor and drizzle in the olive oil. Process until smooth. Cover with plastic wrap and set aside until ready to use.
- Preheat the oven to 350 degrees F.
- Place the garlic cloves in a square of foil. Drizzle with the teaspoon of olive oil and fold up the sides of the foil to form a pouch. Roast for 25 minutes. Remove from the oven and once cool enough to handle, squeeze the garlic out of their casings and mash in a a mortar and pestle or in a small bowl with a fork.
- While the garlic is roasting, place the potatoes in a large pot and cover with cold, salted water, at least an inch above the potatoes. Bring the potatoes to a gentle boil and cook for 25-30 minutes, or until soft.
- While the potatoes are cooking, add the heavy cream, sour cream, butter, and mashed garlic to a small saucepan over medium heat. You just want to heat the mixture, do not let it boil.
- Once the potatoes have cooked and are soft, drain well, and add to the bowl of a standing mixer fitted with a paddle attachment. Whip just until smooth and fluffy (don't over whip). While whipping, slowly add the warm cream mixture, and continue to whip until creamy (again, don't over whip - just whip until smooth). Season with salt and white pepper to taste.
- Place the potatoes in a serving bowl and fold (don't stir) in the basil pesto to create lovely green ribbons.
Notes
* Recipe inspired from Bobby Flay, Whipped Potatoes with Cilantro Pesto & Patrick O'Connell, Roasted Garlic Mashed Potatoes
Oh my!! This is like a dream come true…I love roasted garlic and pesto! Yum! This looks so amazing. I love that you incorporated them into mashed potatoes. And your tips are ace! <3
oh boy do i agree with you! is there anything better than the smell of garlic roasting in the oven? and then that gorgeous pesto swirled in? yes please!!
Just perfect, Kathleen. I think there’s no doubt these would steal the show.
And thank you for the mashed potatoes tips. I’ve been making them wrongly forever – who knew?!
I love garlic roasted mashed potatoes. This pesto addition is pure genius! Pinned!
Kathleen I could not agree more… is there any other instrumental item other than garlic!!! Loving your swirls of deliciousness!
What a great way to add some extra flavors and color to mashed potatoes! And freshness of the basil too! Delish!
This looks absolutely amazing and thanks for the awesome tips!
This is pure genius! Just when I thought roasted garlic mashed taters couldn’t get any better and you made them better!! WOOOHOOO! Making these for Thanksgiving (or before) 🙂
Yum, what a cool way to change up boring mashed potatoes! I love it!
These are most definitely stellar little studs!! And you know that my hand is up! Of course roasted garlic is one of the best aromas!! I’d dab that on my wrists! Thanks for sharing! Pinned!
You have such a knack for making me SO HUNGRY! I absolutely love garlic mashed potatoes and the idea of adding pesto is brilliant! I might pass on turkey at the Thanksgiving table to leave room for more of these.
The smell of roasted garlic is the best.. I’d say it’s right up there along with homemade bread. SOOOO good. Makes me hungry just thinking about it. Speaking of hungry – these mashed ‘taters! Ohhhh my gaaaaawd. So Much YES! Seriously, girl, these are fabulous! Love the roasted garlic and I’m dying over that basil pesto! These are straight up perfection! Pinned! Cheers!
Complete potato heaven Kathleen! I love the idea of swirling in a ribbon of pesto to take spuds over the top and they’re SO pretty! Thank you for your tips and suggestions on making them the creamiest too… I’ve had plenty of potatoes turn into glue, so I appreciate this. Beautiful photography and delicious recipe!
I make a meal out of just mash so the more going the better and this is my next mash meal. All great tips too.
These looks so scrumptious, I could eat the entire bowl. Really. What a fantastic flavor combo!
Lovely recipe, Kathleen, and perfect timing for the holidays. I especially like the advice on how to avoid gluey potatoes!
I was thinking about mashed potatoes today! These look mouthwatering! Pinning to a few boards! Hope you are doing well girl!