Roasted Garlic Mashed Potatoes
Nothing says family meal like a heaping spoonful of buttery mashed potatoes, and mixing in golden brown roasted garlic makes them irresistible.
Ingredients
- 1 bulb garlic
- 2 tbsp olive oil
- 2 lb yukon gold potatoes peeled
- ½ cup salted butter
- ⅓ cup sour cream
- 1-1½ cups heavy cream or half and half
- ½ cup parmesan cheese
- 1 tbsp white pepper
- salt to taste
Instructions
- Preheat the oven or a convection oven to 400°
- Take a bulb of garlic and cut off the top (the narrow stem and about ¼-½ inch of the cloves. You want to be able to see the cloves.
- Place the bulb on a sheet of foil, cut side up, and drizzle with olive oil. Wrap and completely seal the bulb in the foil and place in the oven for 35-40 min. Remove from oven and set aside to let cool.
- Meanwhile, fill a large pot with room temperature water and a liberal amount of salt.
- Dice your peeled potatoes into 1in cubes and add to the water. Bring to a boil and cook for 10-15 minutes or until the potatoes are fork tender.
- Drain and place back in the pot immediately to steam.
- To mash, you can use a potato masher, but for smoother potatoes I preferer a ricer.
- Mash the potatoes and then add the remaining ingredients, adjusting the cream level based on how thick or loose you want the potatoes. Take the bulb of garlic and gently squeeze to release the cloves into the potatoes. Mix to combine all of the ingredients.
- Top with more butter and chives and serve immediately.