Prep 20 mins
Cook 1 hr
garlic mashed potatoes are my ultimate comfort food. this is a great recipe that is really from Williams Sonoma. (just so you know, as in all of my recipes i never time my prep time. this is definately an estimate- and know that when preparing a recipe for the first time it generally takes longer than when you've done it once of twice already. thats how it is for me anyway)
- 6 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh rosemary or 1 tablespoon thyme
- 3 baking potatoes, peeled or unpeeled,cut into 2 inch chunks (about 1 1/2 lb. total)
- 4 tablespoons unsalted butter
- 1⁄2 cup milk
- freshly ground white pepper or black pepper, to taste
- 1⁄4 cup snipped fresh chives (optional)
- Preheat an oven to 325°F.
- Place the garlic cloves in a small baking dish.
- Drizzle with the olive oil and sprinkle with the rosemary.
- Cover with aluminum foil and bake until very soft, 35 to 40 minutes.
- Remove from the oven and, when cool enough to handle, squeeze the garlic from the skins into a small bowl.
- Mash with a fork.
- Strain the oil through a fine-mesh sieve held over the garlic and mix well.
- Meanwhile, place the potatoes in a saucepan and add water to cover by 1 inch.
- Bring to a boil and cook, uncovered, until tender, about 20 minutes.
- Just before the potatoes are ready, in a small saucepan over low heat, combine the butter and milk and heat until the butter is melted and the mixture is hot.
- Drain the potatoes, transfer to a warmed bowl, and mash well with a fork or potato masher.
- Alternatively, push them through a ricer or food mill placed over a warmed bowl.
- Add the butter mixture to the potatoes and stir until smooth.
- Mix in the garlic and season with salt and pepper.
- Stir in the chives and serve immediately.
Wonderful potatoes! I used a whole head of garlic and roasted it a full hour. Skipped the butter and didn't miss it a bit. So flavorful!