Ingredients
- Potatoes: 5 lbs Yukon Gold potatoes, peeled and quartered. Yukon Golds are ideal due to their naturally buttery flavor and creamy texture when mashed, resulting in the perfect smooth consistency.
- Garlic: 1 whole head of garlic. Roasting the whole head brings out a sweet, mellow garlic flavor that is much less pungent than raw garlic, infusing the mashed potatoes with a rich, savory depth.
- Olive Oil: 2 tablespoons olive oil. Used for roasting the garlic, olive oil helps to soften the garlic cloves and enhance their flavor during roasting.
- Butter: 1 cup (2 sticks) unsalted butter, cut into cubes. Butter is crucial for richness and creaminess in mashed potatoes. Unsalted butter allows you to control the overall saltiness of the dish.
- Heavy Cream: 1 cup heavy cream. Heavy cream adds luxuriousness and extra creaminess, creating a velvety smooth texture that melts in your mouth.
- Milk: ½ cup whole milk. Milk helps to thin out the mashed potatoes slightly and adds another layer of creaminess while preventing them from becoming too dense. Whole milk provides a richer flavor compared to skim or low-fat milk.
- Salt: 1-2 teaspoons salt, or to taste. Salt is essential for bringing out the flavors of all the ingredients. Adjust the amount according to your preference and taste as you go.
- Black Pepper: ½ teaspoon black pepper, freshly ground, or to taste. Freshly ground blac
Instructions
- Preheat Oven and Prepare Garlic: Preheat your oven to 400°F (200°C). Slice off the top ¼ inch of the garlic head to expose the cloves. Drizzle the exposed garlic with olive oil, ensuring it seeps into the cloves. Wrap the garlic head in aluminum foil.
- Roast the Garlic: Roast the wrapped garlic in the preheated oven for 40-45 minutes, or until the cloves are soft and fragrant. The garlic is ready when it is easily pierced with a fork and feels soft to the touch.
- Prepare Potatoes: While the garlic is roasting, place the peeled and quartered potatoes in a large pot and cover them with cold water. Add about 1 tablespoon of salt to the water. Bring the water to a boil over high heat.
- Boil Potatoes: Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until they are fork-tender. To check for doneness, pierce a potato with a fork; it should slide in easily without resistance.
- Drain Potatoes: Drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty pot.
- Squeeze Roasted Garlic: Once the roasted garlic is cool enough to handle, carefully squeeze the roasted garlic cloves out of their skins into the pot with the potatoes. Discard the skins. The roasted garlic should easily slip out when squeezed.
- Mash Potatoes and Garlic: Using a potato ricer or a potato masher, mash the potatoes and roasted garlic together until smooth. A ricer will produce the smoothest, lump-free mashed potatoes, but a masher will also work if you prefer a slightly chunkier texture.
- Add Butter and Cream: Add the cubed butter to the mashed potatoes and stir until melted and incorporated. Then, gradually pour in the heavy cream and milk, stirring continuously until the mashed potatoes are smooth, creamy, and reach your desired consistency. Adding the liquids gradually helps to prevent the potatoes from becoming too thin.
- Season and Serve: Season the mashed potatoes with salt and freshly ground black pepper to taste. Stir well to combine the seasonings evenly. Taste and adjust seasoning as needed. Serve immediately while hot and creamy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Sodium: 400mg
- Fat: 25
- Carbohydrates: 45
- Protein: 6