Roasted Garlic Mash Potatoes
Instructions:
- 3 Garlic heads; split in half
- 3 Tablespoon Olive oil
- 2 Pound Potatoes; peeled and diced
- 1 Stick Butter; cubed
- 1/2 Cup Heavy cream; to 3/4 cup
- Salt; to taste
- Freshly−ground white pepper; to taste
- Preheat the oven to 450 degrees. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper.
- Place in the oven and roast for 35 to 40 minutes, or until tender and golden−brown.
- Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl.
- Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil.
- Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
- Remove the pan from the heat and drain.
- Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter.
- Using a hand−held masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved.
- The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
- This recipe yields 6 to 8 servings.