Are you guys ready for Christmas? I am! Especially for time off from work. I am really spoiled, I will be off starting this weekend until after New Year’s. I have been working on my Christmas dinner menu which includes this yummy mashed potatoes and realized that I haven’t had the time to share it yet with you. As much as I love mashed potatoes with roasted garlic mixed in it – I really don’t make it enough at home. I normally save it for a more special occasion when I have a little extra time to roast the garlic, or when I remember throwing in some garlic when I am in the middle of roasting something else, like this chicken. I just end up making this Buttermilk Mashed Potatoes, which is still a really satisfying potato dish. But if you love garlic – the extra step in roasting garlic is definitely worth it. If you want a really creamy mashed potatoes, I would recommend the heavy cream all the way – and adjust until you hit the desired creaminess. But I normally use about 1/2 cup of buttermilk, since I prefer a little tang in it. If you are looking for something a little different with your mashed potatoes but haven’t tried this version yet – this is definitely worth trying!
4 heads garlic, split in 1/2
3 tablespoon olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream, half-and half, or buttermilk (if you prefer a little tang)
Salt and black pepper, to taste
Preheat the oven to 450 degrees F.
Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
Yield: 6-8 servings
Slightly Adapted from Emeril Lagasse, from Food Network