Mashed Yukon Golds with Roasted Garlic
- Ready In:
- 1hr 25mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!