5 lbs. Yukon Gold potatoes, peeled
2 heads roasted garlic*
2 tsp. kosher salt
1 tsp. black pepper
1 stick unsalted butter
1 cup whole milk
1 cup half-and-half
2 heads of garlic, with tops sliced off
1. Roast 2 heads of garlic by cutting off about 1/2 inch off the top of each head to expose all the individual cloves. Place each head, top side up, in the center of an 8" x 8" square of aluminum foil, sprinkle with a pinch of kosher salt and black pepper, and then drizzle with a bit of olive oil. Wrap the foil tightly around each head of garlic and place in a 350F oven (or toaster oven) for 30-40 minutes. Remove the garlic packages from the oven and let cool for 20-3o minutes. Remove the foil and squeeze out the roasted garlic cloves on to a chopping board. Roughly chop the roasted garlic and set aside.
2. In the meantime, place the peeled potatoes into a large pot and cover with water. Season with a large pinch of salt, bring to a boil and cook until the potatoes are just fork tender, 20-30 minutes.
3. Drain the potatoes and add the chopped roasted garlic, salt, black pepper, butter, whole milk and half-and-half. Mash with a potato masher, then blend briefly with a hand mixer. If the mixture is too thick, add a bit of extra milk or half-and-half. Do not over mix or else the potatoes will become gummy.