The perfect side for so many meals- roasted garlic mashed potatoes. We had our potatoes alongside our steak, which was covered in sauteed mushrooms. So. Delicious. This is another Neely recipe, so you can be sure that it isn’t the healthiest of dishes. I have cut down the butter and heavy cream and although it’s not quite as creamy, it’s still very good.
Roasted Garlic Mashed Potatoes (makes a lot)
1 head of garlic, with the top cut off so the cloves are exposed
2 lbs potatoes (red or russet) cut into 1/2 inch chunks
2 1/2 Tbs butter
1/2 cup heavy cream, plus more as needed
salt and pepper, to taste
Preheat the oven to 425F. Brush olive oil on the garlic and wrap in aluminum foil. Roast for 35-40 minutes. Remove from oven and let cool.
Squeeze out cloves of garlic into a large mixing bowl. Crush thoroughly with the head of electric mixer beaters. Boil potatoes until fork tender. Drain potatoes and place into the mixing bowl. Mash potatoes with a potato masher or the head of the beaters. Add butter and cream and whip together. Add salt and pepper to taste.
Adapted from The Neelys