Ingredients
- Russet Potatoes (3 lbs): The workhorse of mashed potatoes, Russets are high in starch and low in moisture, resulting in incredibly fluffy and light mashed potatoes.
- Garlic Head (1 large): Roasting garlic mellows its pungent flavor and brings out a sweet, nutty depth that is essential for these mashed potatoes.
- Olive Oil (2 tablespoons): Used for roasting the garlic, olive oil helps to soften and caramelize the cloves.
- Unsalted Butter (8 tablespoons, 1 stick): Butter adds richness and flavor to the mashed potatoes. Using unsalted butter allows you to control the overall saltiness of the dish.
- Heavy Cream (1 cup): Heavy cream is the key to the luxurious creaminess of these mashed potatoes. It adds a velvety texture and rich flavor.
- Milk (½ cup): Milk helps to thin out the mashed potatoes to the perfect consistency while adding extra moisture. You can use whole milk or 2% milk.
- Salt (to taste): Essential for seasoning and enhancing the flavors of all the ingredients.
- Black Pepper (freshly ground, to taste): Adds a touch of spice and depth of flavor to the mashed potatoes.
- Fresh Chives (2 tablespoons, chopped, for garnish – optional): Chopped chives add a pop of color and a mild oniony flavor as a fresh garnish.
Instructions
- Preheat Oven and Prepare Garlic: Preheat your oven to 400°F (200°C). Slice off the top quarter of the garlic head to expose the cloves. Drizzle the exposed garlic cloves with olive oil, about 1 tablespoon, ensuring each clove is lightly coated. Wrap the garlic head loosely in aluminum foil.
- Roast Garlic: Place the wrapped garlic head in the preheated oven and roast for 40-45 minutes, or until the cloves are very soft and fragrant. The garlic should be easily pierced with a fork and feel almost caramelized.
- Prepare Potatoes: While the garlic is roasting, peel the potatoes and cut them into 1-2 inch chunks. Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
- Boil Potatoes: Bring the pot of potatoes to a boil over high heat. Once boiling, reduce the heat to medium and simmer gently for 15-20 minutes, or until the potatoes are fork-tender. They should easily break apart when pierced with a fork.
- Drain Potatoes: Once the potatoes are cooked, drain them thoroughly in a colander. Return the drained potatoes to the empty pot and place the pot back over low heat for about 1-2 minutes. This helps to evaporate any excess moisture and ensures fluffier mashed potatoes.
- Squeeze Roasted Garlic: Remove the roasted garlic from the oven and let it cool slightly until you can handle it. Squeeze the softened roasted garlic cloves out of their skins into a small bowl. Discard the papery skins.
- Mash Potatoes: Add the butter to the pot with the drained potatoes and let it melt completely. Using a potato ricer, food mill, or hand masher, mash the potatoes until smooth. A ricer or food mill will produce the smoothest, most lump-free mashed potatoes. If using a hand masher, be sure to mash thoroughly to eliminate any lumps.
- Incorporate Cream, Milk, and Garlic: Gradually pour in the heavy cream and milk, mixing until well combined and the mashed potatoes are creamy and smooth. Stir in the roasted garlic puree.
- Season and Serve: Season the mashed potatoes generously with salt and freshly ground black pepper to taste. Start with about ½ teaspoon of salt and ¼ teaspoon of pepper, and then adjust to your preference. Taste and add more seasoning if needed.
- Garnish (Optional): If desired, garnish the Creamy Easter Garlic Mashed Potatoes with freshly chopped chives before serving. Serve hot and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 320
- Fat: 18g