The Definitive Mashed Potato with Roasted Garlic

Name: The Definitive Mashed Potato with Roasted Garlic
Prep time: 9 h 25 min
Cook time: 9 h 25 min
Total time: 9 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams whole garlic heads; 1 Tbsp garlic paste; 355 milliliters heavy cream, or more to taste; 118 milliliters extra-virgin olive oil; 118 milliliters pure olive oil; 8 servings Sea salt, preferably gray sea salt, and freshly ground black pepper; 8 servings Gray sea salt and freshly ground pepper; 3 sticks unsalted butter, at room temperature; 907 grams Yukon Gold potatoes

Need a gluten free and vegetarian side dish? The Definitive Mashed Potato with Roasted Garlic could be an awesome recipe to try. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 78g of fat, and a total of 850 calories. Thanksgiving will be even more special with this recipe. Head to the store and pick up yukon gold potatoes, garlic paste, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 9 hours and 25 minutes.

Instructions

Watch how to make this recipe.

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

Ingredients you will need

Roasted Garlic

Equipment you will use

Oven

Peel the outermost layers of skin off the heads of garlic.

Ingredients you will need

Garlic

Cut off the top 1/3 of the heads to open the cloves.

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Clove

Heat olive oil in a large oven-safe saute pan over medium heat.

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Olive Oil

Equipment you will use

Oven

Frying Pan

Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper.

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Salt And Pepper

Garlic

Transfer pan to the oven and roast for 15 minutes.

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Oven

Frying Pan

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.

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Whole Garlic Cloves

Olive Oil

Clove

Pop

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Blender

Frying Pan

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.

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Potato

Water

Salt

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Sauce Pan

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.

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Potato

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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.

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Butter

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Sauce Pan

Add the garlic paste and cook quickly.

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Garlic Paste

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.

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Salt And Pepper

Potato

Cream

Equipment you will use

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.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Butter