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Roasted-Garlic Mashed Potatoes

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To make ahead: 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.

Prep: 15 minutes
Total: 1 1/4 hours

Ingredients

Serves 8

  • 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

  1. 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.
  2. 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.
From Everyday Food, November 2008

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