Garlic Mashed Potatoes
Ingredients
- 1 head garlic, whole and unpeeled
- 1 tablespoon extra virgin olive oil
- 2 pounds potatoes, preferably Yukon Gold
- 1/2 teaspoon salt
- 1/3 cup heavy cream
- 3 tablespoons butter
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Instructions
- Preheat the oven to 400°F.
- Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact.,Using a paring knife, slice off the tops (1/4 to 1/2 inch) of the garlic cloves so they are all exposed. Place the garlic head on a piece of aluminum foil. Drizzle olive oil over the garlic head, salt lightly, and wrap the foil lightly around the garlic.,Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. Remove from the oven and let cool.
- While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water.,Bring the pot to a boil, reduce to a simmer, and simmer potatoes until tender when pierced with a fork, about 15 minutes.
- Either in a small pan on the stovetop or in a bowl in the microwave, combine the cream and butter. Cook over low heat until the butter is melted and the cream is warmed through.
- Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot.,Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork.
- Add the cream and butter and mash until the potatoes are the consistency you want. Do not over mix or the potatoes will become gummy.,Taste for salt and add some more, if needed.,Did you enjoy this recipe? Let us know with a rating and review!
Source
Original recipe: View Original