Roasted Garlic Mashed Potatoes

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by HobbyChef

over 2 years ago

This recipe was entered in the contest for Your Best Recipe with Roasted Garlic.


jjones's Testing Notes:

The ultimate comfort food, mashed potatoes, is launched to a whole new level with HobbyChef's luxurious rendition. Two bulbs of roasted garlic add a nutty, caramelized quality to the final dish with just a hint of the garlic's original bite. Though the method for preparing the potatoes may seem a little over-the-top, the extra effort guarantees an ultra-light and fluffy mash. Note: The recipe makes a healthy quantity of mashed potatoes, so plan for leftovers!

simple but just enough roasted garlic running thru' to heighten the mashed potato experience - these are rich and decadent with cream and they are a holiday staple

Serves 4-6

  • 5 pounds yukon gold potatoes
  • 8 tablespoons good european butter
  • 1 cup heavy cream
  • 2 bunches garlic
  • olive oil
  • salt
  • pepper
  1. cut the garlic in half and drizzle olive oil, salt and pepper and wrap in foil - and place in oven for 45 minutes (on 400).
  2. peel, chop in even pieces, the potatoes, and rinse the potatoes in ice cold water
  3. fill a pot with ice cold water and let the potatoes soak for at least 1/2 hour
  4. after the potatoes have soaked in cold water - rinse the water and the pot again, this helps eliminate the extra starch, and put the potatoes in the pot and fill with cold water until just above the potatoes. when the water begins to boil, add salt - a generous amount.
  5. let the potatoes simmer until fork tender.
  6. as the potatoes cook, heat up a stick of butter and the heavy cream in a saucepan - with some salt and pepper - i like the good european butter - make a difference for something that only has a few ingredients.
  7. when the potatoes are finished, rinse them (don't forget to save the potato water if you are making a gravy for a roast or something) and put the potatoes back in the hot pan with the heat off until the potatoes dry out.
  8. take the garlic out of the cloves and put thru' the potato ricer first - then the potatoes - if there is any extra garlic the potatoes will help push it thru' and capture any garlic flavor -
  9. then slowly add in the warm butter and cream gently folding together - add more or less as to how you like your potatoes.
Edamam

Nutrition Info:

PER SERVING:

  • 860 calories
  • 46g total fat
  • 29g saturated fat
  • 143mg cholesterol
  • 1200mg sodium
  • 104g carbohydrate (13g dietary fiber, 5g sugar)
  • 14g protein
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