Roasted garlic mashed potatoes

The Neelys

Serves: 3-4

  • 1 head garlic
  • Olive oil
  • 2 pounds red potatoes, washed well and quartered
  • Salt and freshly ground black pepper
  • 5 tablespoons butter
  • 3/4 cup heavy cream

Preheat oven to 425 degrees F.

Slice off the very top of the garlic head. Drizzle head with olive oiland wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.

Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.

Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together. Taste and season with salt and pepper. Serve immediately.

*Chef’s note: YUM! That roasted garlic really takes these up a notch. These are the type of mashed that don’t need gravy. I used buttermilk instead of cream, and I really like the way its tang balanced out the almost-bitter taste of the red potatoes. I’m sure these would be top-notch with Yukon potatoes, too. I added melted butter and room-temperature buttermilk instead of heating them together because I was afraid the buttermilk might curdle.


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