Roasted Garlic Mashed Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 entire head of garlic, roasted (see below)
2 1/2 lbs. Russet potatoes
1-2 T olive oil
4 T unsalted butter (or more to taste)
1/3 to 1/2 c milk or half-and-half, warmed
2-4 T sour cream (to taste)
2 T minced chives
salt
white pepper
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Directions: |
Directions:Grasp the head of the garlic and cut off the upper 1/3 to 1/4 of the head leaving the top of each garlic clove exposed. Sprinkle the cut garlic head with olive oil, wrap in aluminum foil and bake in a 400º over for about 45 minutes until the garlic is fragrant and the cloves are soft. Allow garlic to cool and then grasp the base of the garlic head and squeeze into a small bowl until all of the roasted garlic has been squeezed out of the tough remnants of the garlic head. Mix the softened roasted garlic with the olive oil to form a puree. Set aside. Peel and cut potatoes into 1/2" cubes. Cook in salted water until fork-tender, about 10-15 minutes. Drain the cooked potatoes and return to the pot they were cooked in. Add the butter, sour cream, garlic puree and chives. Mash a few times using a hand-held potato masher. Add the milk or half-and-half and blend to the desired degree of creaminess. Season with salt and white pepper. |
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Number Of
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Number Of
Servings:4-5 |
Personal
Notes: |
Personal
Notes: It is best NOT to use a stand or hand-held mixer for mashing the potatoes as this will increase the glueyness of the mashed potatoes. Simply mash with a hand-held potato masher to the desired degree of smoothness. Small lumps are OK. Bon Appetit!
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