Roasted Garlic Mashed Potatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 50 |
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{Emril} version 2 Ingredients:
3 heads garlic, top 1/2-inch cut away |
3 tablespoons olive oil |
salt |
fresh ground black pepper |
2 lbs baking potatoes, like russets or 2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes |
1/2 cup unsalted butter, at room temperature |
3/4 cup heavy cream |
Directions:
1. Preheat the oven to 375 degrees F.
2. Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast for until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.
3. Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return to the saucepan over medium heat and cook 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the cream and continue to mash until thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper, and serve immediately.
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