Roasted Garlic Mashed Potatoes PW

By LDenvir

Ingredients

• Ingredients
• 5 pounds russet or Yukon gold potatoes, peeled and rinsed
• 1 1/2 sticks regular salted butter, plus more for dotting
• 8 ounces cream cheese, softened
• 1/4 cup or so half-and-half
• A splash heavy cream
• Salt and black pepper
• 3 to 5 heads roasted garlic

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350 degrees F.

Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.

Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.

Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.

To Roast the Garlic

8 large garlic bulbs
1 to 2 tablespoons olive oil
Pinch kosher salt
Pinch black pepper
Directions
Cut the top quarter off the top of the garlic bulbs. Place them in a pie pan and drizzle the tops with the olive oil. Sprinkle with salt and pepper. Cover them with foil and bake until the garlic is roasted and soft, about 45 minutes.



Notes
Cook Notes: Potatoes can be made 1 day ahead of time and baked the next day.