Garlic Mashed Potatoes

By Addie

“Grandma's mashed potatoes had the inviting aroma of herbs and garlic.”

Ingredients

• 1 large whole head garlic
• Olive oil
• 1 3/4 teaspoons salt, divided
• 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1/2 cup whipping cream
• 1/2 cup milk
• 2 tablespoons butter
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
• 1/8 teaspoon white pepper

Preparation

Step 1

Preheat oven to 350°F. Slice off top third of garlic head to expose cloves; discard top. Place garlic head on 10-inch square of heavy-duty aluminum foil. Rub garlic liberally with oil and sprinkle with 1/4 teaspoon salt. Gather foil ends together and close tightly. Roast until cloves are golden and soft, about 45 minutes.


Remove garlic from oven; let cool. When cool enough to handle, squeeze garlic cloves from skins; discard skins. Mash garlic cloves in small bowl with fork; set aside.


Place potato pieces in large saucepan; add water to cover and 1 teaspoon salt. Bring to a boil. Reduce heat and simmer, uncovered, just until tender, about 12 to 15 minutes. Drain potatoes and set aside.


Place cream, milk, butter and rosemary in small saucepan; heat over medium-high heat until butter melts and mixture simmers, stirring often, about 3 minutes.


Mash potatoes with potato masher until smooth. Add roasted garlic and hot milk mixture; mash until smooth. Beat in remaining 1/2 teaspoon salt and the pepper.
...............................

Grandma's Secret Tips!

Watching Grandma mash potatoes with her trusty metal masher, we asked her why she didn't use a food processor instead. She told us that blenders and food processors give the potatoes a gluelike texture and that, sometimes, the old-fashioned way is the best way to get something done!