Roasted Garlic Mashed Potatoes

3 from 3 ratings

If mashed potatoes are a given at your table, give them an extra punch of flavor with roasted garlic. Ted Lahey from Atlanta's Table & Main creates a simple recipe with just a few additional touches.

Servings

servings

Ingredients

4 cloves garlic, peeled
1/4 cup vegetable oil
16 russet potatoes, peeled and cut into quarters and kept in a bowl of cold water
3 cup milk
1 cup heavy cream
1 stick butter
3 tablespoon salt

Directions

In a small frying pan over high heat, bring 2 cups of water to a boil. Boil garlic until slightly softened. Remove with a slotted spoon to a paper towel to dry and reserve liquid. Dry the frying pan with a paper towel and return to medium heat. Add the vegetable oil and garlic. Cook until the garlic has browned and is completely softened. Remove the garlic and place in a large mixing bowl for later use. Place the potatoes in a large pot and cover with cold water and the garlic cooking liquid. Place on high heat and watch closely. When the water begins to boil, set a timer for 20 minutes. When the potatoes are cooked through, remove them from the water quickly and drain. Move to a large mixing bowl with the garlic. Meanwhile, in a medium saucepot, bring milk, cream, and butter to a boil. Pour slowly over the potatoes and mash with a potato masher. Season and transfer to a serving dish.