Roasted Elephant Garlic Mashed Potatoes

***
Roasted Elephant Garlic Mashed Potatoes
Roasted Elephant Garlic Mashed Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    head elephant garlic cloves, separated but unpeeled

  • 10

    black peppercorns

  • 1

    sprig thyme

  • 2

    cups olive oil

  • Sea salt for seasoning

  • 2

    pounds peeled Yukon Gold potatoes, cut into 1-inch cubes

  • 1/2 to 1

    cup half-and-half, or to taste

  • 1/2 to 1

    cup unsalted butter, diced

  • 1

    bunch green onions, white and light green part only, thinly shredded

  • White pepper

Directions

Preheat oven to 250 degrees. Place the garlic cloves, peppercorns and thyme in an ovenproof saucepan and cover with olive oil. Season with a pinch of salt and place the uncovered pot in the oven. Bake for 2 1/2 hours. Remove the garlic from the oil, remove the skin and blend until smooth and creamy in a food processor. In a large pot, add potatoes and cover with cold water. Season generously with salt. Bring to a boil, skimming off the foam on the water. Reduce the heat to a fast simmer and cook the potatoes until just tender (a knife can pierce them). Immediately drain the potatoes into a colander and allow them to steam for 5 minutes. Bring 1 cup half-and-half to a boil. Using a food mill or electric mixer, mix potatoes and 1/2 cup butter until smooth. Gradually add half-and-half until the potatoes are smooth and creamy. Taste and add additional butter or half-and-half, if needed. Add the garlic puree and green onions. Season with salt and white pepper to taste.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: