Chef notes
I always put a lot of love into the process of mashing potatoes. It's a great way to let go of any tension you've built up during the day. And at the end of it you have creamy, dreamy, smooth mashed potatoes that are buttery, edible comfort.
Technique tip: Put the leftover garlic in a small container with a tight-fitting lid. Cover them with extra virgin olive oil, cover and store in the refrigerator for future use. They will keep almost indefinitely.
Ingredients
- 1 whole head garlic, cut in half horizontally
- 1 tablespoon extra-virgin olive oil
- 2½-3 pounds Yukon Gold potatoes, cut into large cubes
- 1/2 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 teaspoon ground white pepper
- kosher salt, to taste
Preparation
1.Preheat the oven to 350 F.
2.Place the garlic halves on a square of aluminum foil. Moisten the skin with the olive oil, wrap them in the foil and roast for 45 minutes, or until the garlic is tender. When it is cool enough to handle, squeeze the cloves out of the skin.
3.Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and boil for 20 minutes, or until tender.
4.Drain the potatoes and return them to the pot set over low heat. Slowly stir in the cream, 3 cloves of mashed garlic and the butter. Mash until the potatoes are smooth. Stir in pepper and salt to taste.
