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