Oven-roasted garlic folded into hand-mashed potatoes, plus a bonus overnight-brined pork chop method.
↓ Jump to RecipePreheat oven to 350°F. Cut the top ¼ inch off the head of garlic to expose the cloves. Drizzle with the olive oil, wrap in foil, and roast 45 minutes.
Bake the whole russets directly on the oven rack (or a baking sheet) for about 60 minutes, until easily pierced with a fork.
Let the potatoes cool slightly, then cut in half and scoop out the flesh (or use a ricer).
In a large bowl, combine the potato flesh, butter, milk, sour cream, salt, and pepper. Mash gently with a fork or masher — don't use a mixer or blender, or the potatoes turn gluey.
Squeeze the roasted cloves out of their skins and mix in thoroughly. Taste and adjust seasoning.
Top with fresh chives, and bacon or cheese if using.
Season generously with salt and pepper the night before. Place uncovered in the fridge overnight — this helps build a better crust.
Grill or bake at 450°F until internal temp reaches 135–137°F in the center. Rest 5–10 minutes before slicing (carryover cooking brings it to a perfect ~145°F).
| Calories | ~355 |
| Total fat | ~24g |
| Saturated fat | ~13.5g |
| Cholesterol | ~56mg |
| Sodium | ~865mg |
| Total carbs | ~31g |
| Total sugar | ~1g |
| Protein | ~4.4g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark, based on a 5-serving midpoint. Doesn't include the optional bacon/cheese toppings. The full stick of butter is the main driver of the fat and saturated fat here.
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