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1 Roast the garlic: Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact.
Using a paring knife, slice off the tops (1/4-inch to 1/2-inch) of the garlic cloves so they are all exposed. Drizzle olive oil over the garlic heads, salt lightly, and wrap lightly in aluminum foil.
Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. (See our Roasted Garlic recipe). Remove from the oven and let cool.
2 Boil the potatoes: While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water.
Bring the pot to a boil, reduce to a simmer, and simmer your potatoes until tender when pierced with a fork, about 15 minutes.
3 Warm the cream and melt the butter together, either in a small pan on the stovetop or in a bowl in the microwave.
4 Mash potatoes with garlic, cream, butter: Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot.
Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork.
Add the cream and butter and mash until the potatoes are the consistency you want. Do not over-beat them, or they potatoes will become gummy.
Taste for salt and add some if needed.
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