You might’ve seen us making some Roasted Garlic & Jalapeño Mashed Potatoes on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.
Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!
Roasted Garlic & Jalapeño Mashed Potatoes
Ingredients
- 1 head Garlic
- 2 Large Jalapeños
- 5 Lbs Yukon Gold Potatoes peeled + diced
- 12 Tbsp Butter
- 1½ Cups Heavy Cream
- 1-2 Tsp Salt
- Black Pepper to taste
Instructions
- Place potatoes in a large pot a cold water over medium heat. Season water with salt and bring potatoes to a boil. Boil potatoes for 12-15 minutes until fork tender.
- Set your air fryer to 375°F and let it preheat for a few minutes.
- Peel away the outer layers of the garlic bulb, leaving the individual cloves still in their skins and attached.
- Slice off the top of the garlic head (about ¼ inch) to expose the tops of the cloves.
- Drizzle the exposed cloves with olive oil, ensuring they are well-coated.
- Sprinkle with a little salt if desired.
- Wrap the garlic head in a piece of aluminum foil, ensuring it’s well-sealed.
- Place the wrapped garlic in the air fryer basket.
- Cook for 20-25 minutes, checking after 15 minutes. The garlic is done when the cloves are tender and golden brown.
- Allow the garlic to cool slightly.
- While garlic is roasting, heat medium-sized skillet with a dash of olive oil to medium. Add jalapeños to roast for a few minutes.
- Squeeze the roasted garlic cloves out of their skins or use a small knife to extract them.
- While potatoes are boiling, heat a small saucepan over medium-low heat. Pour in butter and heavy cream and let mixture warm up and combine.
- Drain potatoes and place back into pot. Using a masher, mash potatoes to desired consistency. Mash in ½ of butter cream mix and salt. Then stir in last ½ of butter cream mixture. Add more salt or pepper if desired.
