Roasted Garlic Mashed Potatoes

I’m trying to get better… Really, I am! Too often I’ll buy dairy for a recipe, use a portion, and then forget about it. Sometimes it will sit hidden behind the pickles, maple almond butter, the eggs, etc… and then I end up throwing it away because it’s turned. It’s not pretty. It’s not practical. Well no more! Today it ends! Leftover dairy will take its place in its rightful spot…at the front of the fridge, and never risk being ignored again!

This rant began after I noticed Half & Half peeking out from behind the yogurt; the Half & Half left over from our Spinach au Gratin. There it was, just waiting, and then it hit me – Roasted Garlic Mashed Potatoes – Oh, yeah!

So what could be better than mashed potatoes made with the Half & Half? Mashed potatoes made with Half & Half and roasted garlic!

Roasted Garlic Mashed Potatoes

Ingredients

1 head of garlic

1 Tbsp. olive oil

2 lbs. Russet potatoes

1/2 stick unsalted butter (plus 2 Tbsp.), room temperature

1 Tbsp. kosher salt

1/2 Tbsp. cracked black pepper

1/2 cup Half & Half, room temperature

Directions

• Preheat oven to 375 degrees.
• Place one head of garlic on a large square of tin foil.
• Pour about 1 Tbsp. of olive oil over the garlic.

• Cradle and wrap the garlic in the foil.

• Bake for one hour. As it roasts, pay close attention to the aroma. It will be better than anything you’ve ever smelled! Invite your friends over…they’ll love it too!
• Remove the cute little package from the oven and slowly unwrap… I think the kitchen is a good place for a little drama!

• Cut the top of the garlic off to reveal the cooked cloves inside, and get ready to be amazed. Yum!

• In the meantime, boil 2 lbs. of quartered Russets in salted water. The water should be roughly 2 inches higher than the potatoes.
• Boil for about 15 minutes or until a knife can easily slice through them.

• Place cooked potatoes in a large mixing bowl with 1/2 stick of butter, kosher salt, black pepper, and Half & Half.

• Here comes the fun part! Squeeze the softened garlic right into your cooked potatoes.
  
• Mix until smooth and creamy with a hand mixer…

• Et Voilà! Roasted Garlic Mashed Potatoes! Don’t forget to add a little more butter and salt and pepper before serving!

So the next time you plan on having mashed potatoes, just throw in a roasted garlic and I assure you, you’ll never eat plain potatoes again!

Buon Appetito!

Roasted Garlic Mashed Potatoes

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• Author: Ciao Chow Bambina

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Description

Roasted Garlic Mashed Potatoes always hit the spot!

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Ingredients

Scale 1x2x3x

1 head of garlic

1 Tbsp. olive oil

2 lbs. Russet potatoes

1/2 stick unsalted butter (plus 2 Tbsp.), room temperature

1 Tbsp. kosher salt

1/2 Tbsp. cracked black pepper

1/2 cup Half & Half, room temperature

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Instructions

Preheat oven to 375 degrees.

Place one head of garlic on a large square of tin foil.

Pour about 1 Tbsp. of olive oil over the garlic.

Cradle and wrap the garlic in the foil.

Bake for one hour.

Remove from the oven and slowly unwrap.

Cut the top of the garlic off to reveal the cooked cloves inside.

In the meantime, boil 2 lbs. of quartered Russets in salted water. The water should be roughly 2 inches higher than the potatoes.

Boil for about 15 minutes or until a knife can easily slice through them.

Place cooked potatoes in a large mixing bowl with 1/2 stick of butter, kosher salt, black pepper, and Half & Half.

Here comes the fun part! Squeeze the softened garlic right into your cooked potatoes.

Mix until smooth and creamy with a hand mixer…

Add a little more butter, salt, and pepper before serving.

Enjoy!

 

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Ciao!