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Roasted Garlic Mashed Potatoes Watch as Chef Jean-Pierre demonstrates how to make Roasted Garlic Mashed Potatoes in this video recipe, then prepare your own with the recipe below. Using a potato ricer results in light fluffy potatoes. If you mash your potatoes, try not to over-work them. Never use a mixer- over mixing can result in potatoes with the texture of GLUE. (Not very desireable.)

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Roasted Garlic Mashed Potatoes

 

2 lb. peeled and diced Yukon Gold potatoes
1 head garlic cloves, roasted as below

Olive oil, 1 teaspoon
6 tbsp. butter
1/2 to 3/4 cup heavy cream, half&half or milk

2 Tablespoons Sour Cream (optional)

Chopped parsley or chives

1. Roast garlic: Cut garlic head in half crossways and coat with a little olive oil. Wrap head in aluminum foil and bake in a 375 degree oven for 45 minutes, approximately, until garlic is soft.

2. Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.

3. Drain potatoes and set aside.

4. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to simmer (do not allow to curdle; remove from heat immediately when it starts to boil).

5. Mash or rice the potatoes, mixing in the butter and half&half, cream or milk, mashed garlic, salt and pepper, sour cream (optional) and parsley or chives until potatoes are smooth and fluffy.

6. Do not overbeat. Serve hot.