Roasted Garlic Mashed Potatoes
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.
• The roasted garlic can be made up to 2 weeks in advance and refrigerated.
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, creamy, garlicky, rich, salty
Type of Dishvegetable
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.
1996 Debra Ponzek and Joan Schwartz