1 garlic head, halved
1 T olive oil
1 bag yukon gold potatoes; pealed and quartered
1/2 – 3/4 cup heavy cream; or you could use milk you don’t want the calories
1-2 sticks of butter; room temperature
salt and pepper to taste
1. Pre heat your oven to 400 degrees F or if you plan on cooking other baked goods in the oven while roast garlic 350 degrees F will work too, you will just have to roast longer. At 400 degrees F it takes about 30 minutes to roast garlic, at 350 degrees F it takes about 60 minutes.
2. While your oven is heating up tear off a piece of aluminum foil, about an 8×8 piece. The foil will be wrapping around your garlic so judge how much you will need off the size of your bulb of garlic.
3. Cut the garlic in half and drizzle the exposed garlic pieces with olive oil.
4. After you drizzled your garlic with olive oil, place the garlic back together and wrap in foil. I normally set the garlic onto the foil and gather the ends at the top and twist. It makes the garlic stay in its original shape.
5. Throw that baby in the oven and enjoy the smell of roast garlic throughout your house.
6. When you garlic is done roasting, remove and let cool for about 5-10 minutes. After it has cooled just squeeze the base of the garlic and the cloves will fall out into a small bowl. This is what will go into your mashed potatoes.
1. You are going to start preparing your potatoes about half way through your garlic roasting time.
2. Start off by grabbing a large pot, fill it will a handful of salt and cold water.
***TIP: you start your potatoes in cold water so they cook evenly.
***TIP: you always want to salt your water like you do with pasta otherwise you aren’t flavoring your potatoes
3. Peal all your potatoes and wash after pealing. You don’t want any of the extra dirt that might have gotten back onto the potatoes to be there when cooking.
4. Once pealed and washed, quarter you potatoes. By quartering your potatoes it will cook your potatoes faster than leaving whole
5. Now add them to the cold salt water. Place the pot on medium high heat and bring to a boil TIP: watch the potatoes closely when they come to a boil, they like to foam over if you aren’t careful
How do you know when your potatoes are done you ask….poke them with a fork. If your fork easily pierces the potato then they are done. Simple as that!
6. Strain the water from the potatoes and add them back into your large pot off the heat.
7. Now lets make these bad boys tasty…add your butter (I always use two sticks, I kind of have an addiction to butter), roasted garlic, salt, pepper, and start sparingly with your heavy cream. Pull out your masher and start mashing
8. If you feel like your potatoes are still a little dry just add a little more heavy cream. Also remember it is ok to not get all the chunks out. To me that shows they are rustic and homemade.
Serve in a large bowl and watch people devour them. Not going to lie, these potatoes with roasted garlic are kind of life changing!!!
***TIP: if your potatoes beat your other food done just create a double broiler and that will keep your potatoes warm. Double boiler: a sauce pan with a detachable upper compartment (metal mixing bowl) heated by boiling water in the lower one (normal sauce pan)