- Course: Side Dish
- Total Time: Under 2 Hours
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 8 Times
Mashed potatoes are a staple of French cuisine, and this is a delicious rustic version. Although creamy, rich and smooth, these garlickly potatoes are more substantial in texture than a puree. With the mellow in flavor and irresistible aroma of roasted garlic, they go well with lamb or chicken.
- 3 large russet potatoes (about 2½ pounds), peeled and cut into medium dice
- Kosher salt
- ½ cup heavy cream
- 4 tablespoons butter
- 2 teaspoons extra virgin olive oil
- 8 cloves Oven-Roasted Garlic
- Freshly ground black pepper
Place the potatoes in a large saucepan with cold, salted water to cover and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, 30 to 35 minutes; drain.
Meanwhile, in a small saucepan over medium heat, heat the cream, butter, and oil together until just simmering and remove from the heat.
In the bowl of an electric mixer with a whisk attachment (or with a hand-held electric mixer), beat the potatoes and garlic on low to medium speed. Slowly add the cream mixture and mix on medium speed, scraping the bowl occasionally, until smooth. Season with salt and pepper.
Lighten the heavy cream with half-and-half or milk, depending on the richness desired.
• The roasted garlic can be made up to 2 weeks in advance and refrigerated.
© 1996 Debra Ponzek and Joan Schwartz
Nutritional information is based on 1/8 teaspoon added salt per serving, but does not include Oven-Roasted Garlic. For nutritional information on Oven-Roasted Garlic, please follow the link above.