Prep 15 mins
Cook 1 hr 10 mins
Do not be freaked out by the amount of garlic called for; roasted garlic is very mellow. Try to use Yukon Gold potatoes in this dish; they mash well and have wonderful colour. The aroma of the roasting garlic is heavenly, so this is a great recipe to do when you have company coming over, as they will be absolutely salivating from the moment they walk through your door!
- 4 heads garlic
- 4 teaspoons olive oil (approximate amount)
- 3 lbs yukon gold potatoes, peeled and cut into equal chunks
- 1⁄4 cup unsalted butter (at room temperature)
- 1⁄2 cup warm milk (amount is approximate)
- You first need to make the roasted garlic; four heads are enough for this recipe, but I suggest you do more, as the roasted garlic keeps in the fridge for at least a week, or it can be frozen (squeeze the garlic buds out of the skins first) and then you can just break off what you need.
- To prepare roasted garlic, preheat oven to 375F.
- Using a sharp knife, cut off the top third or so of each garlic bulb, exposing the cloves; remove all the papery white skin that you can, but leave the bulb intact.
- Place cut garlic heads on a piece of foil that is big enough to just come up around the heads and cover them.
- Drizzle about 1 tsp of olive oil over the exposed top of each head.
- Bring foil up around the heads to seal, then place this foil package on a pie plate and slide into preheated oven for about 40 to 50 minutes; when done, garlic will be very soft.
- As soon as it is cool enough to handle, squeeze garlic into a small bowl and set aside; if you are ambitious, keep the roasted skins that are left behind and use them in a stock.
- You can't get around it, your fingers are going to get garlicky and sticky--but it really is a fun task!
- Now, to make the potatoes (and all you're really doing now is making mashed potatoes, likely the way you always do): put chopped potato chunks in a large pot and cover with cold water, lightly salt, and bring it to a boil over high heat.
- When potatoes are cooked through (test with the point of a sharp knife or a fork), about 20 minutes after the potatoes boil (depending on how big you cut your chunks), drain well and then return to pot; with heat on high, shake potatoes around in pot for about 20 to 30 seconds to dry them out a bit; then remove pot from burner.
- Using a potato masher, mash potatoes, adding soft butter and the roasted garlic.
- When all chunks have been mashed, add half of the warm milk (or cream, if you wish) and keep mashing; add more milk if needed until potatoes are the consistency you want.
- Try the potatoes; add salt and pepper to taste.
Really, really tasty. Worth all of the effort. The flavor of the roasted garlic really stands out in this, but it is a mellow flavor - not biting. Creamy, fluffy rich tasting potatoes, with clear instructions.