Trying to figure out a workable way to get a LOT of mashed roasted garlic into melted butter without it turning into sticky clumps...
I'm guessing that it is the roasting of the garlic that is making this so difficult.

Any hints, tips or tricks?

Don't use melted butter. It won't work. Room temp. is the only way to go.

4 cloves garlic, skins left on
1 tablespoon olive oil
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature

Step 1
Preheat oven to 350° F.
Place the garlic on a small sheet of foil and pull up the foil's edges to form a pouch.
Pour the oil over the garlic and sprinkle with about 1/4 teaspoon of the salt.
Roast for 35 minutes.
Allow to cool slightly.

Step 2
Place the butter in a small bowl.
Squeeze the garlic out of its skins onto the butter.
Add the remaining salt and mash with a wooden spoon to combine.
Chill the butter until needed, but allow it to come to room temperature before spreading.

Derishus! Will try. Thank you Jay.

My dilemma is that I wanted to drizzle the garlic butter of popcorn. It always comes out so clumpy that the garlicy tasting popcorn are few and far between in the bowl.

ROASTING IT



you dry it out that way, want the oils.

pretty much what jay says. oil to soften it and the salt extracts oil out. add a little parmesan after

Huh. You all do this so much different than I.
I take six heads of garlic, peeled, then roast in a pan with a pinch salt and a drizzle of olive oil to just coat all the wedges of garlic.
When lightly browned and toasted, I take off heat and let cool. Then I pour the pan into a bowl over cheesecloth. I strain the crap out of it and mix the juice with whipping cream. Then I whip the cream into butter.

It’s a lot of steps, but it’s worked well for me.


Edit: another way to do it is to use a food processor with softened butter and pulse the garlic with the oil and everything until the butter is whipped with the garlic. That should hold better than my technique. We use our butter for breads mostly. I also think my technique might be better for your popcorn.



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Then use garlic powder or maybe flakes in the melted butter. Not the same as fresh garlic, but will get flavor without clumping.

I use this in melted butter for popcorn. Super good, and a little goes a long way:
https://smile.amazon.com/gp/product/B00DUF3O32

Garlic powder sprinkled evenly over popcorn, then melted butter in a spray bottle sprayed over the top.

I just smash the cloves a little, and then put them in melted butter that I keep melted, but not hot enough to boil off the water. Let it set there for as long as you want, then pour through a sieve. Done. You can also add parsley near the end, too.