Ingredients:
- 1 head of garlic
- 1 tsp olive oil
- 2 pounds red potatoes, washed and quartered
- Kosher salt, to taste
- 6 tablespoons butter
- 3/4 cup half-and-half
- Fresh ground pepper, to taste
Instructions:
- Roast the Garlic:
- Preheat your oven to 375 degrees F (190 degrees C).
- Cut the top 1/4 inch off the head of garlic to expose the cloves.
- Place the garlic head on a piece of foil, drizzle with olive oil, and wrap the foil around the garlic to create a sealed packet.
- Roast in the preheated oven for about 60 minutes, or until the garlic cloves are soft and golden brown.
- Once done, remove from the oven and let cool. Then squeeze the garlic cloves out of their skins when you’re ready to use them.
- Cook the Potatoes:
- Place the quartered red potatoes in a large pot or Dutch oven and cover them with cold water. Add a teaspoon of kosher salt.
- Bring the water to a boil, then reduce to a simmer. Cook for about 15 minutes or until the potatoes are fork-tender.
- Drain the potatoes well and return them to the pot.
- Mash the Potatoes:
- Add the roasted garlic cloves to the pot with the drained potatoes.
- In a separate container, gently warm the half-and-half and butter together until the butter is melted. You can do this on the stovetop or in the microwave.
- Pour the warm half-and-half and butter mixture over the potatoes and garlic.
- Add additional kosher salt and fresh ground pepper to taste.
- Use a potato masher to mash the potatoes until the milk, butter, and garlic are well incorporated, and the potatoes are creamy with some small lumps remaining.
- Serve:
- Garnish the mashed potatoes with additional fresh herbs and a dollop of butter if desired.
- Serve the mashed potatoes warm as the perfect side dish to your favorite entrées.
Enjoy your Roasted Garlic Mashed Potatoes!