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 potatoes.
- 5Cut the potatoes into small, even-sized pieces and immediately place them into a pot of water.
- 6Heavily salt the water and boil the potatoes until they are fork-tender.
- 7Drain all the water from the potatoes and put them back in the hot pot.
- 8In a separate pot, add heavy cream, evaporated milk, rosemary, a bay leaf, the roasted garlic (squeezed out of its skin), and butter.
- 9Simmer the cream mixture on the stove, do not let it boil.
- 10Mash the potatoes.
- 11Strain the cream and butter mixture, including the roasted garlic, into the mashed potatoes.
- 12Mix everything together.
- 13Add a handful of chives, salt, and pepper, and mix again.
- 14Add parmesan cheese and mix.
- 15Transfer the mashed potatoes to a prettier dish and garnish with more butter, chives, and parmesan cheese.
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
- 1 cup butter
- 1 handful chives
- parmesan cheese
Equipment
bowlcutting boardknifefoilovenpotpotato peelerforkstrainermasherstove
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.
- Do not boil the cream and butter mixture, only simmer it.
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