Monday, December 15, 2014

Roasted Garlic Mashed Potatoes

This is my staple mashed potato dish for Thanksgiving. All fresh ingredients, and the roasted garlic is the kicker!


Ingredients:
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

*Roasted Garlic:
2 heads of garlic, with tops sliced off 
Kosher salt
Black pepper
Olive oil

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.

For the roasted garlic, cut off about 1/2 inch off of the top of each head to expose all the cloves.  

Place the garlic heads, cut side up and sprinkle with salt, pepper and a drizzle of olive oil. Wrap the foil around each head and roast in a 350F oven for 30-40 minutes.  

Let rest for 20-30 minutes or until cool enough to handle. Remove the garlic head from the foil and squeeze out the individual cloves. 

Rough chop the roasted garlic cloves. 

Yukon Gold potatoes.  

Peel and cook the potatoes in salted water for 20-30 minutes or until fork tender.  

 Drain the potatoes and mash with a potato masher. 

Stir in the chopped roasted garlic, seasonings, milk and half-and-half. Mix briefly with a hand blender just to incorporate. If the mixture is too thick, just add a tad more milk or half-and-half to smooth things out. Adjust seasonings as needed.