Garlic Mashed Potato Gratin

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  • Level: Easy
  • Total: 2 hr
  • Active: 30 min
  • Yield: 6 to 8 servings
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Ingredients

1 head garlic, plus 2 cloves

2 teaspoons extra-virgin olive oil

Kosher salt

4 sprigs rosemary

1 1/2 sticks (12 tablespoons) unsalted butter, sliced, plus more for the baking dish

3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks

3/4 to 1 cup whole milk, warmed

Directions

  1. Preheat the oven to 375˚. Slice off about 1/4 inch from the top of the garlic head. Place cut-side up on a piece of foil. Top with the olive oil and a pinch of salt; snap a rosemary sprig in half and place on top of the garlic. Wrap in the foil. Roast until the garlic is soft and golden, about 1 hour. Carefully open the foil and let the garlic cool slightly, then squeeze the cloves out of the skin; discard the rosemary.
  2. Meanwhile, butter a 2-quart baking dish. Smash the remaining 2 garlic cloves; add to a large pot along with the potatoes and the remaining 3 rosemary sprigs. Cover with cold water by 1 inch and season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 15 to 18 minutes. Drain well; discard the rosemary sprigs.
  3. Increase the oven temperature to 450˚. Press the potatoes, boiled garlic and roasted garlic through a ricer or food mill back into the pot. (Alternatively, return the potatoes and boiled garlic to the pot along with the roasted garlic and mash with a potato masher.)
  4. Fold in the butter until melted. Gradually stir in 3/4 cup milk until smooth. If the potatoes still seem thick, gradually add the remaining 1/4 cup milk as needed. Season with salt.
  5. Transfer the mashed potatoes to the prepared baking dish. Bake until browned on top, 30 to 40 minutes.
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