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Roasted Garlic Mashed Potatoes

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Roasted Garlic Mashed Potatoes

Name: Roasted Garlic Mashed Potatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Ingredients: 1 head garlic; Extra-virgin olive oil, for drizzling; Kosher salt and freshly ground pepper; 3 pounds russet or Yukon Gold potatoes, cut into chunks; 1 1/2 sticks (12 tablespoons) unsalted butter, cut into cubes, at room temperature; 1 cup milk or half-and-half, warmed; Finely chopped fresh parsley, for topping

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Level: Easy

Total: 50 min
Active: 20 min

Yield: 6 to 8 servings

Rich, buttery mashed potatoes are a must for the holidays. Try this garlic lover’s version by slow roasting an entire head of garlic until meltingly tender and sweet. Fold the garlic into cooked potatoes with soft butter and warm milk to make the perfect mash for Thanksgiving dinner, or any night of the week.

Level: Easy

Total: 50 min
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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1 head garlic

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground pepper

3 pounds russet or Yukon Gold potatoes, cut into chunks

1 1/2 sticks (12 tablespoons) unsalted butter, cut into cubes, at room temperature

1 cup milk or half-and-half, warmed

Finely chopped fresh parsley, for topping

Directions

Preheat the oven to 350 degrees F. Slice off about 1 inch of the pointed top of the garlic head, exposing the cloves. Place on a sheet of foil and drizzle with olive oil; season with salt and pepper. Tightly wrap the garlic in the foil. Place on a rimmed baking sheet and roast until soft, 35 to 40 minutes. When cool enough to handle, unwrap the garlic head and squeeze out the cloves into a small bowl. Mash thoroughly.
During the last 15 minutes of roasting, put the potatoes in a large pot, cover with water by 1 inch and season generously with salt. Bring to a boil, then reduce to a simmer and cook until tender, 12 to 15 minutes. Drain, then return to the pot and mash.
Stir the butter and roasted garlic into the potatoes until the butter is melted. Gradually stir in the warm milk and season with salt and pepper. Transfer to a serving bowl and top with parsley.