Roasted Garlic Mashed Potatoes

Submitted by Alley Barbie

"{Emril} version 2"

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 6

ingredients

• 3 head garlic, top 1/2-inch cut away
• 44.37 ml olive oil
• salt
• fresh ground black pepper
• 907.18 g baking potatoes, like russets or 907.18 g yukon gold potatoes, peeled and cut into 1-inch cubes
• 118.29 ml unsalted butter, at room temperature
• 177.44 ml heavy cream

directions

1. Preheat the oven to 375 degrees F.
2. Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast for until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.
3. Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return to the saucepan over medium heat and cook 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the cream and continue to mash until thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper, and serve immediately.