Roasted Garlic Mashed Potatoes (Ree Drummond) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
5 pounds russet or yukon gold potatoes, peeled and rinsed |
1 1/2 sticks regular salted butter, plus more for dotting |
8 ounces cream cheese, softened |
1/4 cup or so half-and-half |
a splash heavy cream |
salt and black pepper |
3 to 5 heads roasted garlic |
Directions:
1. Preheat the oven to 350 degrees F.
2. Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
3. Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.
4. Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.
5. Cook Notes: Potatoes can be made 1 day ahead of time and baked the next day.
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