Time: 9 hours 25 minutes
Complexity: easily
Servings: 8

This recipe for perfect mashed potatoes is bursting with a rich, creamy, garlicky flavor. It takes a little longer to prepare, but the results are worth it. They'll become your signature holiday side dish. You can make the garlic paste ahead of time and add it when you mash the potatoes before serving. To ensure even roasting, toast the garlic in a pan first, then bake it. To ensure airy, lump-free mashed potatoes, strain them through a sieve. This mashed potato recipe differs from traditional mashed potatoes not only in the roasted garlic flavor, but also in the fact that the mashed potatoes are added to the simmering cream mixture, rather than the other way around.

Ingredients:

Garlic paste

• 450 g whole heads of garlic
• 0.5 cups olive oil

Mashed potatoes

• 1 kg Yukon Gold potatoes
• 330 g of butter at room temperature
• 1 tbsp garlic paste
• 1.5 cups heavy cream, or more to taste
• 0.5-2/3 cup olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

garlic, potato, butter, cream

We recommend

Preparation:

Step 1
• Start with roasted garlic: Preheat oven to 175°C.
Step 2
• Peel the garlic heads. Cut 1/3 off the top of each head to expose the cloves. Heat olive oil in a large ovenproof skillet over medium heat. Place the garlic cut-side up and cook for about 10 minutes. Season with salt and pepper. Transfer the skillet to the oven and bake for 15 minutes. Then remove and let cool. Squeeze the garlic cloves from their skins and place them in a blender with the remaining olive oil. Blend until smooth, creating a paste.
Step 3
• Potato: Dice the potatoes. Place them in a large saucepan of cold, salted water and refrigerate overnight. The next day, add more salt and bring to a boil over high heat. Cook until tender, about 10 minutes. Drain thoroughly, place the potatoes in a sieve, and press to remove the skins. Alternatively, mash the potatoes with a large fork or potato masher.
Step 4
• In a large saucepan, heat 1 tablespoon (15 grams) of butter over medium heat until it stops foaming and turns light brown. Add the garlic paste and quickly sauté. Add the cream, season with salt and pepper to taste, and bring to a boil. Reduce the heat to low and whisk in the mashed potatoes with a wooden spoon or large whisk. Add the remaining butter 1 tablespoon at a time, mixing after each addition. Stir in the olive oil. Season with salt and pepper to taste and serve.

Votes: 2