Creamy Roasted-Garlic Mashed Potatoes
Roasting the garlic head first reduces the garlicky taste in the mashed potatoes.
- Servings: 8
Source: Martha Stewart Living, November 1998
- 2 large heads garlic
- 1 teaspoon olive oil
- 4 pounds all-purpose Maine potatoes, peeled and quartered
- Salt and freshly ground black pepper
- 8 tablespoons (1 stick) unsalted butter
- 1 1/4 cups heavy cream
Heat oven to 425 degrees. Slice tops 1/4-inch off garlic heads, and discard. Coat heads with olive oil, and wrap heads in aluminum foil. Bake until tender and golden, about 45 minutes. Remove from oven, and let stand until cool enough to handle. Carefully peel garlic cloves; set aside.
Place potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass through a potato ricer or food mill over a large bowl.
Heat butter and cream in a saucepan until butter has melted and cream is hot. Pour over riced potatoes, season with salt and pepper, and stir well to combine. Gently stir in the roasted garlic cloves; serve.