Roasted-Garlic Mashed Potatoes
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- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 8
Ingredients
- 2 heads garlic
- 1 teaspoon olive oil
- 3 pounds Yukon gold potatoes, scrubbed and cut into 1-inch cubes
- Coarse salt and ground pepper
- 1 cup half-and-half
- 4 tablespoons butter
Directions
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Preheat oven to 400 degrees. Cut off and discard top quarter of garlic heads. Drizzle garlic with oil; wrap in foil. Bake until tender, 1 hour. Squeeze out garlic cloves; discard skins.
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Place potatoes in a large saucepan, and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until a thin starchy film covers bottom of pan. Remove from heat; add half-and-half, butter, and garlic. Mash until smooth; season with salt and pepper.
Cook's Note
Place mashed potatoes in a heatproof bowl, and cover with a thin layer of milk; refrigerate, up to 4 hours. To heat, place over a saucepan of simmering water; stir until warm.
yummm...
I made these for Thanksgiving a month ago - they were delicious. Not one lick of leftovers left. Am making them for Christmas tomorrow, but will be using whole milk instead of half and half this time around.