Roasted Garlic Mashed Potatoes

40m
Serves 1
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Directions

  1. 1Cut the garlic in half.
  2. 2Place the garlic on foil, drizzle with olive oil, and season with salt and pepper.
  3. 3Bunch up the foil around the garlic and roast in the oven for about 40 minutes at 400 degrees Fahrenheit.
  4. 4Peel the golden potatoes.
  5. 5Cut the potatoes into pieces of similar size.
  6. 6Add the cut potatoes to a pot of water.
  7. 7Heavily salt the water with the potatoes.
  8. 8Boil the potatoes until they are fork-tender.
  9. 9Drain the potatoes and return them to the hot pot to remove excess water.
  10. 10In a separate pot, add half a cup of heavy cream and half a cup of evaporated milk.
  11. 11Add a sprig of rosemary and a bay leaf to the cream mixture.
  12. 12Squeeze the roasted garlic into the cream mixture.
  13. 13Add half a cup of butter to the cream mixture.
  14. 14Simmer the cream mixture on the stove, do not boil.
  15. 15Mash the boiled potatoes.
  16. 16Strain the cream and butter mixture, including the roasted garlic, into the mashed potatoes.
  17. 17Mix everything together.
  18. 18Add a handful of chives, salt, and pepper to taste.
  19. 19Mix again.
  20. 20Add parmesan cheese to the mashed potatoes.
  21. 21Transfer the mashed potatoes into a serving dish.
  22. 22Add a little bit more butter on top.
  23. 23Sprinkle more chives and parmesan cheese on top for garnish.

Ingredients

  • 3 pounds potatoes
  • 1 head garlic
  • olive oil
  • salt
  • pepper
  • 0.5 cup heavy cream
  • 0.5 cup evaporated milk
  • 1 sprig rosemary
  • 1 bay leaf
  • 0.5 cup butter
  • 1 handful chives
  • parmesan cheese

Equipment

knifecutting boardfoilovenpotpotato peelerstrainermasherspatula

Tips

  • If you don't feel like roasting the garlic, just use roasted garlic seasoning.
  • Make sure your potato cuts are very close in size or they will boil at different speeds.
  • Potatoes absorb flavor, so make sure all the water is out of the potatoes before you start mixing it because water has no flavor.
  • When simmering the cream mixture, only simmer, don't let it boil.

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