Hold on, you’re about to discover an incredibly delicious easy Thanksgiving side dish, roasted garlic mashed potatoes. Just roast whole garlic cloves until they’re creamy soft inside, and mash them into tender starchy potatoes—guaranteed goodness right off the stove.
You know what makes these super-moist potatoes extra awesome? Olive oil and pure coconut milk. Coconut milk?!! What with the garlic, salt and olive oil–you’d never guess, because the mild coconut flavor vanishes into tasty savory potatoes, which just happen to be vegan, dairy-free.
A whole bulb of garlic goes into these potatoes. Soft roasted garlic is buttery sweet, you don’t have to worry about sharp raw garlic bite. Add another bulb if you’d like–your potatoes will have an even deeper mellow garlic flavor.
Thanksgiving, the day Americans set aside to give thanks for life’s blessings, is two weeks away. Maybe you’ll be celebrating with family, or friends, or donating your time in a soup kitchen. If you’re in charge of a side dish—bring roasted garlic mashed potatoes. If there is a vegetarian at your table, they’ll welcome the gesture. Everybody else–ladle on the giblet gravy.
What’s your favorite Thanksgiving side dish?
Roasted Garlic Mashed Potatoes recipe details:
- Yukon gold and russet potatoes have low moisture and high starch content—both make excellent mashed potatoes. Roasted garlic mashed Yukon golds have a pretty pale yellow color.
- An old-fashioned hand-held potato masher whips up the fluffiest potatoes. A food processor whips them too much—makes them gummy. My in-laws beat their potatoes with a portable mixer—a good method if you don’t overdo it.
- The creamy white liquid we stir into Thai curry dishes is the exact same pure coconut milk we mash into these potatoes. Lite coconut milk is fine here. Don’t mistakenly use the Coco Lopez coconut milk with sugar, that’s for pina coladas. Coconut water has no fat, and is not a good substitute.
- Freeze the potato skins for later, to make homemade vegetable broth. The potato boiling water is excellent soup base—save that too.
- Make ahead tip: Prepare and mash the potatoes and garlic with coconut milk and seasonings, then refrigerate in an oven-proof serving dish. Reheat in a 350° F. oven until steaming hot, about 20 minutes. Garnish the hot creamy potatoes with sliced green onions.
Looking for a green Thanksgiving salad? This salad with pears, blue cheese, and pecans always gets rave reviews.
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** This recipe is an update of the roasted garlic mashed potatoes I posted in October 2010, on my old muffintalk.wordpress.com blog. No photos back then.
- 1 bulb (6 to 8 cloves) roasted garlic
- 1 teaspoon plus 4 tablespoons olive oil
- 2 pounds Yukon gold or russet potatoes, peeled, cut in quarters
- 1 teaspoon kosher salt
- 1 teaspoon Real Salt
- Freshly ground black pepper
- About 1 cup pure coconut milk, warmed
- Preheat the oven to 350 degrees. Separate the garlic bulb cloves, removing the outer papery skins. Put them in a small oiled baking dish, or on a sheet of foil large enough to fold over itself and the garlic. Drizzle with olive oil. Add a couple of tablespoons of water. Cover tightly or fold the foil over and crimp the edges.
- Bake for about 45 minutes, until the garlic is completely soft inside.
- Put the quartered potatoes in a large saucepan. Cover with cold water, sprinkling in a teaspoon of kosher salt. Bring to a boil and simmer until the potatoes are tender when pierced with a fork, 20 to 35 minutes, depending on size. Drain, saving the potato water for another use—like soup stock.
- Return the potatoes to the pan. With the heat on low, move the potatoes around for a minute, to let residual water evaporate. Remove from the heat and mash with a potato masher.
- Slip the soft garlic from the skins and mash into the potatoes. Gradually beat in the warm coconut milk, mashing well, until the potatoes are smooth, light and moist.
- Season with the salt and plenty of freshly ground pepper. Garnish with sliced green onions. Serve immediately.