ROASTED GARLIC MASHED POTATOES
(Vegetarian and Gluten Free)
Mashed Potatoes is a very traditional and easy side dish to make for any Holiday gathering. I like to mix things up every once and a while and serve these amazing potatoes! I cook for a large family, so many of my recipes serve larger amounts of people. I actually double this recipe to feed my crew! You can cut the recipe in half for a smaller group of people but left overs are always great in my book!
2 heads of garlic
4- 5 pounds of potatoes peeled and chopped into small cubes ( I prefer red and leave the skins on, but you can use any potato you wish and even peel them.)
1 stick of lightly salted butter
1 1/2 cups of heavy cream ( if you are concerned with fat content you may substitute any milk of your choice. Cream makes this recipe...well creamy! I go all out for the Holidays)
Sea Salt (to taste)
White Pepper (to taste)
Preheat oven to 425 degrees
Carefully slice of the very top of the head of garlic with a sharp knife. Drizzle the open top of the garlic head with Olive Oil. Wrap each head of garlic in foil. Place on a cookie sheet and bake until the cloves are very tender. This takes roughly 30 - 35 minutes. Remove from the oven and allow to cool until they can be easily handled. Squeeze out the cloves into a bowl and mash with the back edge of a spoon.
Place cut potatoes in a large stockpot and cover with water. Add a pinch of sea salt and bring to a rapid boil. Cook until the potatoes are tender (but not mushy) Drain. I prefer to mash my potatoes in the pot with a hand mixer. I add the stick of butter, mashed roasted garlic, and a small amount of the cream to begin blending. Continue to add cream until you reach the desired creamy consistency. Add sea salt and white pepper to taste. Transfer to a large serving bowl. Place one slice of butter on top. Serve immediately!