Mashed with roasted garlic

By Sweet_D

Ingredients

• 1 lb garlic
• 1/2 cup olive oil
• sea salt and freshly ground pepper
• 2 lbs Yukon Gold potatoes
• 3 sticks unsalted butter, softened
• 1 tbsp garlic paste
• 1 1/2 cups heavy cream, or more to taste
• 1/2 to 2/3 cup olive oil

Preparation

Step 1

Preheat the oven to 350 degrees. Roast garlic, seasoning with olive oil, salt and pepper. Puree with extra olive oil until smooth.

Cube potatoes. Put in large saucepan with salted cold water and place in refrigerator overnight. Add more salt the next day, then bring to a boil over high heat. Cook until tender. Drain well, remove skins and smash.

Heat 1 tbsp of the butter in lg saucepan over medium heat. Add the garlic paste and cook quickly. Add the cream, season with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper to taste, and serve.