Roasted Garlic Mashed Potatoes
Derived from New York Times Cooking by Alexa Weibel
Ingredients
- 3 heads garlic
- 6 tsp olive oil
- 4 lbs. russet potatoes
- 2 c. heavy cream
- 4 dried bay leaves
- 1 Tbsp fresh rosemary
- 1 Tbsp fresh thyme
- Kosher salt
- Black pepper
- 3/4 c. unsalted butter cut into sm. cubes
Instructions
Roasted Garlic
- Preheat oven to 400 degrees.
- Cut off the pointed end of the bub
- Place each bulb on its own piece of tin foil, cut side up
- Drizzle each w/ 2 tsp oil & tightly seal the foil
- Bake until softened & caramelized (40 to 60 min.)
- Set aside to cool.
Potatoes
- Bring to a boil a pot of generously salted water.
- Peel potatoes & cut into 1 in. cubes. Rinse & drain 3 times.
- Add potatoes to boiling water. Return water to a boil.
- Reduce to medium-high heat. Cook potatoes until fork tender. (13 to 15 minutes).
- Rinse in warm water & drain.
Herbed Cream
- Add cream, bay leaves, rosemary & thyme to saucepan. Bring to boil over medium-high heat. Cook for 5 min.
- Strain cream & rinse sauce pan. Return cream to pan.
- Season w/ salt & pepper. Cover & set aside.
Finish
- Press potatoes through a ricer.
- Add potatoes, cream & butter to pot. Squeeze the cloves from 2 heads into pot.
- Mash until creamy.