Creamy Garlic Mashed Potatoes
Roasted garlic is the secret to turning these ordinary spuds into a sensational dish worthy of seconds...or thirds!
Foto: Spend With PenniesIngredients
- 1 head garlic
- 1 tablespoon olive oil
- 3 pounds potatoes (russet or Yukon gold)
- 1 cup heavy whipping cream (more as needed)
- ⅓ cup salted butter
- salt and black pepper ( to taste)
- chopped fresh parsley (or chives, for garnish, optional)
Steps
Preheat the oven to 425°F.
Slice off the top of the garlic head and drizzle with olive oil.
Wrap the garlic head in foil and roast in the oven for 45-55 minutes or until the garlic cloves are golden brown and very soft. Remove the golden cloves from the skin.
Peel and cube the potatoes, then place them in a large pot of cold salted water. If you're not using roasted garlic, add 10-12 cloves of raw sliced garlic to the water.
Boil the potatoes and garlic, uncovered for 15-20 minutes or until they are fork-tender. Drain well.
Heat the cream and butter until the butter is melted and the mixture is warm.
Mash the potatoes and roasted garlic using a potato masher until smooth.
Add the cream mixture a little bit at a time while mashing to reach the desired consistency.
Season with salt and pepper. Serve hot.
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