Servings 6 servings
Ingredients
- 1 head garlic
- Olive oil
- 3 pounds Russet potatoes
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 4 Tablespoons unsalted butter
Instructions
- Preheat the oven to 400°F.
- Halve the head of garlic width-wise then place the bottom half in a piece of foil. Drizzle it with olive oil then sprinkle it with salt and pepper. Add the top of the garlic head back on then securely wrap the foil up and around the garlic. Place it on the center rack of the oven and roast until the cloves are golden brown and soft, 45 to 50 minutes. While the garlic roasts, prep the potatoes.
- Peel the potatoes then cut them into quarters.
- Bring a large pot of salted water to a boil. Add the potatoes and cook until they are fork tender, about 20 minutes. Drain the potatoes then pass them through a ricer back into the large pot.
- Remove the garlic from the oven and squeeze out the cloves onto a plate. Pass the cloves through the ricer into the pot with the potatoes.
- In a small saucepan set over medium-low heat, combine the whole milk, heavy cream and butter until warm.
- Slowly stream the milk mixture into the potatoes until combined. Taste and season with salt and pepper then serve.
Notes
- How to know when your potatoes are done: Pierce a potato with a fork. If it slides in with zero resistance, they’re ready. If the centers are still firm, you’ll get lumpy mashed potatoes. And don’t go too far the other direction either: overcooked potatoes turn waterlogged and won’t mash up creamy.
- Make-ahead tips: Make the mashed potatoes up to 2 days in advance. Transfer to a 9×13-inch baking dish, press plastic wrap directly on the surface, then cover with foil and refrigerate. To rewarm, dot with butter, cover with foil, and bake at 325°F for 20–30 minutes, stirring once or twice. For a golden brown top, uncover for the last 10 minutes.
- Keep them warm: Transfer the mashed potatoes to a slow cooker on WARM, dot with butter, cover and stir occasionally. They’ll stay silky for up to 4 hours. Alternatively, keep them covered in a 200°F oven until serving.
- Turn leftovers into Cheesy Leftover Mashed Potato Pancakes!
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