American 50 min

Roasted Garlic Mashed Potatoes

Name: Roasted Garlic Mashed Potatoes
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 lbs Yukon Gold potatoes, peeled and cubed; 1 whole head garlic; 6 tablespoons unsalted butter; ¾ cup warm heavy cream; ¼ cup sour cream; Salt and white pepper to taste; Olive oil for garlic; Fresh chives for garnish

vegetariangluten-freecomfort-food

Ingredientsfor 2

380

Cal

Protein

48g

Carbs

20g

Fat

13 lbs Yukon Gold potatoes, peeled and cubed
21 whole head garlic
36 tablespoons unsalted butter
4¾ cup warm heavy cream
5¼ cup sour cream
6Salt and white pepper to taste
7Olive oil for garlic
8Fresh chives for garnish

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Instructions

1
Preheat oven to 400°F. Cut the top off the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast 40–45 minutes until the cloves are completely soft, golden, and caramelized. Squeeze the soft roasted garlic paste out of the skins.
2
Meanwhile, boil potatoes in heavily salted water (as salty as pasta water) until completely tender, about 20 minutes. Drain very well — excess moisture makes gluey mashed potatoes.
3
Rice the potatoes through a potato ricer or mash with a potato masher — never use a food processor or the potatoes will turn gluey from overworking the starch. Add butter and mix until melted.
4
Mix in roasted garlic paste, warm heavy cream, and sour cream. The cream must be warm — cold cream makes the potatoes dense. Season generously with salt and white pepper. Transfer to a serving bowl and top with a pat of butter and fresh chives.