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| Roasted Garlic Mashed Potatoes |
Ingredients
1 large head garlic
1 tablespoon olive oil
salt and pepper
2 1/2 lbs. russet potatoes cut into ½-inch pieces [peeled or not]
2/3 cup half and half
5 tablespoons unsalted butter, cut into 5 pieces
Method
Preheat the oven to 400
Place garlic in ramekin or on a large square of foil. Drizzle with oil, season with
salt and pepper. Cover ramekin tightly with foil, or wrap garlic in square of foil
by bringing up the 4 corners and making a tightly sealed bundle. Bake garlic until
soft, about 40 minutes. Cool garlic. Separate cloves then squeeze the garlic out
of the skins.
Cook potatoes in a large pot of boiling salted water until tender, about 20
minutes. Drain; return potatoes to same pot. Add the garlic and mash together.
Bring the half and half to a simmer in a small pan. Add the half and half and the
butter to the potatoes; stir to blend. Season with salt and pepper.
1 large head garlic
1 tablespoon olive oil
salt and pepper
2 1/2 lbs. russet potatoes cut into ½-inch pieces [peeled or not]
2/3 cup half and half
5 tablespoons unsalted butter, cut into 5 pieces
Method
Preheat the oven to 400
Place garlic in ramekin or on a large square of foil. Drizzle with oil, season with
salt and pepper. Cover ramekin tightly with foil, or wrap garlic in square of foil
by bringing up the 4 corners and making a tightly sealed bundle. Bake garlic until
soft, about 40 minutes. Cool garlic. Separate cloves then squeeze the garlic out
of the skins.
Cook potatoes in a large pot of boiling salted water until tender, about 20
minutes. Drain; return potatoes to same pot. Add the garlic and mash together.
Bring the half and half to a simmer in a small pan. Add the half and half and the
butter to the potatoes; stir to blend. Season with salt and pepper.