🍽️ Make‑Ahead Herb‑Roasted Garlic Mashed Potatoes – Thanksgiving Crowd‑Pleaser

Ingredients

• • 4-5 large potatoes, peeled and chopped into 1-inch cubes
• • 2 ⅞ heads of garlic, separated into individual cloves
• • 2 ⅞ tablespoons olive oil
• • 1 ⅞ teaspoon dried thyme
• • 1 ⅞ teaspoon dried rosemary
• • 1 ⅞ teaspoon salt
• • ⅞ teaspoon black pepper
• • 2 ⅞ tablespoons unsalted butter, softened
• • 1 ⅞ cup heavy cream or half-and-half
• • ⅞ cup grated cheddar cheese (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Cut the top off each head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until cloves are tender and mashed easily.

2. 2

   Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

3. 3

   Drain the potatoes and return them to the pot. Add the roasted garlic, thyme, rosemary, salt, and pepper. Mash the potatoes with a potato masher or a fork until they're mostly smooth. Gradually add the softened butter, heavy cream, and grated cheddar cheese (if using), continuing to mash until the potatoes are silky and creamy.

4. 4

   Transfer the mashed potatoes to a serving dish, cover with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. On the day of serving, reheat the potatoes in the oven at 350°F (175°C) for about 20-25 minutes, or until warmed through.