The Definitive Mashed Potato with Roasted Garlic

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Relaxing Thanksgiving

Rated: 4 stars out of 5Rate itRead users' reviews (69)

Cook Time:
55 min
Level:
Easy
Yield:
about 8 servings

Times:

Prep: 30 min
Inactive Prep: 8 hr 0 min
Cook: 55 min
Total:: 9 hr 25 min

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Ingredients

For the Garlic Paste:

1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper
2 pounds Yukon Gold potatoes
3 sticks unsalted butter, at room temperature
1 tablespoon garlic paste
1 1/2 cups heavy cream, or more to taste
Sea salt, preferably gray sea salt, and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil

Directions

Start with the roasted garlic: Preheat the oven to 350 degrees F.

Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.

For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

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Comments & Reviews

recipe The Definitive Mashed Potato with Roasted Garlic
melissa long beach, CA 11-19-2009
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Absolutely Fabulous!!!
Rated: 5 stars out of 5

This is the best mashed potato recipe I have ever made! They may be loaded with butter, cream, and olive oil, but it resulted... in perfection! I've been asked to make these year after year because my family can't get enough! No alterations are needed, they are truly fabulous!Read more
recipe The Definitive Mashed Potato with Roasted Garlic
Linette Morristown, NJ 11-08-2009
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The garlic paste is awesome!
Rated: 5 stars out of 5

How can these garlic mashed potatoes be anything but excellent with all of that butter and cream. I still am not sure when... reading the directions how the garlic is suppose to be cooked in the pan but I pulled the garlic out of the bulb but kept the shell on and roasted them in the pan. I have to say, overall this recipe is a lot of work but in the end, the result is very good. The garlic paste is awesome!Read more
recipe The Definitive Mashed Potato with Roasted Garlic
Afton Houston, TX 07-28-2009
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Everyone always loves these potatoes!
Rated: 5 stars out of 5

I have been making these for the last 2 years or so, and every single time I make them, there is NEVER any leftovers. I do... cut back on the butter, and just use a little half and half, but the roasted garlic paste really makes these potatoes excellent. I make mini batches throughout the year, I just roast the garlic the day before and keep it in the fridge. There is no need to cut the potatoes the day before really, and you dont have to use the food mill. I just use the hand mixer. These are EXCELLENT with prime rib or steak!Read more
recipe The Definitive Mashed Potato with Roasted Garlic
Cathi Austin , TX 11-29-2008
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A Family Favorite!
Rated: 5 stars out of 5

I have made this recipe two years in a row. Nobody has died from it yet. If you are ever going to splurge on calories,... Thanksgiving is the day to do it. Like Scarlet O'Hara, I "worry about it tomorrow", and just head to the gym. This recipe is not the watered down version we tend to use all year round with fat free milk and light, cholesterol reducing margarine. That is why it is so fantastic. Who doesn't eat that pecan pie even though they know they shouldn't? So why not eat REAL mashed potatoes? It is a rather time consuming recipe so to save time, I make the roasted garlic puree a day ahead and keep it in the fridge, then I add the cream to it on Thanksgiving day. I also prepare the potatoes on Thanksgiving day; I don't have room in the fridge to keep them in salted water overnight. (Note to self: buy 2nd fridge already.) But really, peeling the potatoes gives people a job to do instead of standing around the kitchen in the way because they want to help and don't know what to do other than take out the trash and drink wine. Works great. It is my favorite mashed potato recipe and it is fabulous. I highly recommend it.Read more
recipe The Definitive Mashed Potato with Roasted Garlic
daniel houston, TX 11-20-2008
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its good
Rated: 5 stars out of 5

the black peper makes it good. UMMMMMMM!!!!!!!!!!!
recipe The Definitive Mashed Potato with Roasted Garlic
dg morganvillle, NJ 11-08-2008
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Way too much fat
Rated: 2 stars out of 5

3 sticks of butter, heavy cream PLUS all that olive oil??? Sorry, but I really do not want to kill my guests.