So, I’m finally gearing back up to start blogging again, after a summer of trying to hold everything together and help one of the kiddos out with some issues they’re facing (I haven’t decided if I’m going to blog about this, so sorry about being vague, but I’m just not ready yet).
I’m doing some behind the scenes stuff to get my printable recipes working better, and I found THESE potatoes that were folded in with another post. You know what these potatoes deserve: their OWN post! They are so creamy, sweetly garlicky, and buttery, you won’t ever want to make plain old mashed potatoes again!
First thing you need for roasted garlic mashed potatoes is roasted garlic. So, get some garlic.
Slice the top off so that you can see all of the cloves and put it on a piece of foil
Drizzle it with a little bit of olive oil.
Then wrap the foil up. Throw it in a 375ºF oven for 50 minutes. That’s it. You can make it a day or two in advance too and just keep it in the fridge after (this stuff is fantastic spread on a crisp baguette then topped with goat cheese and fresh tomatoes, or in a Caesar salad, so make extra).
Ok, peel a bunch of white or russet potatoes.
Dice them up. Now, I use a potato ricer (I’ll get to that in a second), but if you’re mashing by hand make the chunks about half this size to make it easier for you.
Throw them in some water and boil until a knife slides into them super easily. About 20 minutes boiling time usually, but start checking at 15.
If you have it, throw them through this beauty. I love my potato ricer. It make the softest, fluffiest, mashed potatoes you will ever eat, and it is SO much easier than mashing them by hand. Keep your eyes open, I always see them at those clearance stores for $5 or $10, and they’re worth every penny!
This is how the potatoes come out of the ricer.
Now’s the delicious part. Into the pot put some butter, milk, heavy cream, roasted garlic, salt, pepper, and grated parmesan cheese. I mean, come on. Now all you do is stir it up, and plate it.
Here’s a reminder of how delicious these look:
Here’s your printable:
- 7 medium sized potatoes, peeled and cubed
- ¼ cup milk
- ¼ cup heavy cream
- 2 heads of roasted garlic
- ¼ cup parmesan cheese
- 4 tbsp butter
- ½ tsp salt
- ¼ tsp pepper
- Add the potatoes to a pot of cold water and bring to a boil over high heat. Reduce heat to medium high and continue boiling until potatoes are tender and a knife slips right through, about 20 minutes.
- Drain the potatoes and use a ricer to mash them (or a potato masher). Stir in the rest of the ingredients until well blended and creamy and serve.
To make the roasted garlic:
Preheat your oven to 375ºF. Slice the top off of two heads of garlic and drizzle the exposed cloves with olive oil. Wrap the garlic in foil and bake for 50 minutes. Let cool before handling.
To remove the roasted garlic from it's papery peel, just hold it in your hand and squeeze it out.