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Roasted Garlic Mashed Potatoes


Really yummy mashed potatoes.

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  • 7 Yukon gold potatoes
  • 1 head of garlic
  • 1/4 cup butter
  • 3/4 cup 18% cream
  • 3/4 tsp. salt
  • 1/2 tsp. pepper


Servings 4


Step 1

1. Cut 1/2 inch of top of garlic head; remove any loose papery skin, leaving head unpeeled. Wrap in foil. Roast in 425 degree F. oven for about 40 minutes or until very soft when squeezed.
2. Meanwhile, in a large saucepan, bring lightly salted water to a boil. Peel and cut potatoes into large chunks. Cook in boiling water for 15-20 minutes or until tender but not mushy. Drain well in colander.
3. Return potatoes to saucepan; heat over low heat, shaking pan occasionally for 2 minutes to dry completely. Turn off heat. Squeeze garlic out of skins into potatoes; add butter and mash until smooth. This can be done by a hand masher or in the bowl of a stand mixer fitted with the paddle attachment. Add cream, salt and pepper; mash or stir until fluffy.


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