Garlic Mashed Potatoes

Creamy, fluffy mashed potatoes enriched with butter, warm milk, and cream, plus mellow roasted garlic for a savory finish.

Prep: 15 min · Cook: 50 min · Yield: 6 · Method: Oven

Ingredients

• 3 pounds yukon gold potatoes
• 1 head garlic
• 1 teaspoon olive oil
• 6 tablespoons unsalted butter
• 0.5 cup whole milk
• 0.5 cup heavy cream
• 2 teaspoons kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 400°F. Slice the top quarter off the garlic head to expose the cloves, drizzle with olive oil, and wrap tightly in foil. (about 5 min) — 400°F
2. Roast the wrapped garlic until the cloves are very soft and golden, about 35 to 40 minutes. Cool briefly, then squeeze the cloves from their skins and mash them into a paste. (about 40 min) — 400°F
3. While the garlic roasts, peel the potatoes and cut them into 1-inch pieces. Place them in a large pot, cover with cold water by 1 inch, and add 1 teaspoon of the salt. (about 10 min) — Stovetop
4. Bring the water to a boil, reduce to a steady simmer, and cook until the potatoes are very tender and a fork slides through easily, 15 to 18 minutes. Drain well and return the potatoes to the warm pot. (about 18 min) — Stovetop
5. Warm the butter, milk, and cream in a small saucepan over low heat until the butter melts and the mixture is steaming; do not boil. (about 5 min) — Stovetop
6. Rice the potatoes or mash them until mostly smooth. Fold in the roasted garlic, then gradually mix in the warm dairy mixture. Season with the remaining 1 teaspoon salt and the black pepper. Serve hot. (about 7 min) — Stovetop