Menu Enter a recipe name, ingredient, keyword...

Roasted Elephant Garlic Mashed Potatoes



Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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


Servings 8


Step 1

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.


You'll also love

Review this recipe

Greek Salad Potato Salad Potato Salad with Boiled Dressing