Listen to me. These are the best mashed potatoes you might ever make in your entire life. I really don’t have anything else to say so here’s the recipe:
Start with the roasted garlic. Roasted garlic is great just on its own. Seriously. It becomes soft and spreadable like little garlicky pats of butter. But it’s a vegetable so it’s healthy. Right? Sometimes I’ll pop a couple cloves into my mouth before throwing them into the mashed. It’s also great on grilled slices of baguette, thrown into an omelette, blended into hummus or mayonnaise, etc, etc, etc. So here’s how to do it: Chop off just the top of the bulb, exposing the tops of the raw cloves underneath. Sorry for the old garlic picture, but I assure you it’s still just as tasty.
Drizzle some olive oil on the top of the bulb, season with salt and pepper, throw in some herbs if you got em (I threw in a couple rosemary leaves), and then wrap it up in a loosely folded pouch. It needs to be sealed but make sure it’s easy to open up so you can check to make sure it’s done. The cloves should be shiny and golden brown when done. Then all you have to do is squeeze the bulb like a toothpaste tube and peel back the garlic paper to get all that goodness out. Check it:
I like to use a ricer when I make mashed potatoes. If you like yours chunky, feel free to go old school and use a masher or even a big fork.
3 lbs yellow or white potatoes, peeled and cut into large chunks (1.5″ cubes)
1/2 pint heavy cream
1/2 cup sour cream
1 whole small bulb garlic
5 oz parmesan cheese, grated
Pre-heat oven to 400 deg
While heating cut the top off the whole garlic bulb, exposing the tops of each clove, drizzle olive oil over it, and season with salt and pepper. Place the bulb in a foil pouch, close it and roast for 45 min. If you have any fresh herbs you can throw it in the pouch as well. Roast until it’s soft and golden brown, then when it’s cool squeeze out the garlic into a bowl and mash with a fork.
While garlic is roasting, cook potatoes in salted boiling water for 10 min or until you can stick a fork in it easily to cut it in half. Mash the potatoes well or use a ricer if you have it. Add the cream, sour cream, and salt/pepper to the potatoes and stir to combine. The initial consistency should be relatively thin, almost like a thick soup, so add more cream or chicken broth to thin it out. Don’t worry it will thicken again as you mix it around. Mash the garlic cloves into a paste with a fork, and add that and the Parmesan to the potatoes and mix. Add a few pats of butter at the end if you wanna make it even more rich, or serve as is.