Roasted Garlic Mashed Potatoes

40 mins
Serves 1
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Directions

  1. 1Cut the garlic in half.
  2. 2Cut the garlic in half.
  3. 3Cut the garlic in half.
  4. 4Place the garlic on foil, drizzle with olive oil, and season with salt and pepper.
  5. 5Place the garlic on foil, drizzle with olive oil, and season with salt and pepper.
  6. 6Place the garlic on foil, drizzle with olive oil, and season with salt and pepper.
  7. 7Bunch up the foil around the garlic and roast in the oven for about 40 minutes at 400 degrees Fahrenheit.
  8. 8Bunch up the foil around the garlic and roast in the oven for about 40 minutes at 400 degrees Fahrenheit.
  9. 9Bunch up the foil around the garlic and roast in the oven for about 40 minutes at 400 degrees Fahrenheit.
  10. 10Peel the golden potatoes.
  11. 11Peel the golden potatoes.
  12. 12Peel the golden potatoes.
  13. 13Cut the potatoes into pieces of similar size.
  14. 14Cut the potatoes into pieces of similar size.
  15. 15Cut the potatoes into pieces of similar size.
  16. 16Add the cut potatoes to a pot of water.
  17. 17Add the cut potatoes to a pot of water.
  18. 18Add the cut potatoes to a pot of water.
  19. 19Heavily salt the water with the potatoes.
  20. 20Heavily salt the water with the potatoes.
  21. 21Heavily salt the water with the potatoes.
  22. 22Boil the potatoes until they are fork-tender.
  23. 23Boil the potatoes until they are fork-tender.
  24. 24Boil the potatoes until they are fork-tender.
  25. 25Drain the potatoes and return them to the hot pot to remove excess water.
  26. 26Drain the potatoes and return them to the hot pot to remove excess water.
  27. 27Drain the potatoes and return them to the hot pot to remove excess water.
  28. 28In a separate pot, add half a cup of heavy cream and half a cup of evaporated milk.
  29. 29In a separate pot, add half a cup of heavy cream and half a cup of evaporated milk.
  30. 30In a separate pot, add half a cup of heavy cream and half a cup of evaporated milk.
  31. 31Add a sprig of rosemary and a bay leaf to the cream mixture.
  32. 32Add a sprig of rosemary and a bay leaf to the cream mixture.
  33. 33Add a sprig of rosemary and a bay leaf to the cream mixture.
  34. 34Squeeze the roasted garlic into the cream mixture.
  35. 35Squeeze the roasted garlic into the cream mixture.
  36. 36Squeeze the roasted garlic into the cream mixture.
  37. 37Add half a cup of butter to the cream mixture.
  38. 38Add half a cup of butter to the cream mixture.
  39. 39Add half a cup of butter to the cream mixture.
  40. 40Simmer the cream mixture on the stove, do not boil.
  41. 41Simmer the cream mixture on the stove, do not boil.
  42. 42Simmer the cream mixture on the stove, do not boil.
  43. 43Mash the boiled potatoes.
  44. 44Mash the boiled potatoes.
  45. 45Mash the boiled potatoes.
  46. 46Strain the cream and butter mixture, including the roasted garlic, into the mashed potatoes.
  47. 47Strain the cream and butter mixture, including the roasted garlic, into the mashed potatoes.
  48. 48Strain the cream and butter mixture, including the roasted garlic, into the mashed potatoes.
  49. 49Mix everything together.
  50. 50Mix everything together.
  51. 51Mix everything together.
  52. 52Add a handful of chives, salt, and pepper to taste.
  53. 53Add a handful of chives, salt, and pepper to taste.
  54. 54Add a handful of chives, salt, and pepper to taste.
  55. 55Mix again.
  56. 56Mix again.
  57. 57Mix again.
  58. 58Add parmesan cheese to the mashed potatoes.
  59. 59Add parmesan cheese to the mashed potatoes.
  60. 60Add parmesan cheese to the mashed potatoes.
  61. 61Transfer the mashed potatoes into a serving dish.
  62. 62Transfer the mashed potatoes into a serving dish.
  63. 63Transfer the mashed potatoes into a serving dish.
  64. 64Add a little bit more butter on top.
  65. 65Add a little bit more butter on top.
  66. 66Add a little bit more butter on top.
  67. 67Sprinkle more chives and parmesan cheese on top for garnish.
  68. 68Sprinkle more chives and parmesan cheese on top for garnish.
  69. 69Sprinkle more chives and parmesan cheese on top for garnish.

Ingredients

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