My FAVORITE Roasted Garlic Mashed Potatoes for the holidays 🧛🏻🧄🥔
Ingredients: * 3 lbs Russet or Yukon Gold Potatoes, or both * Salt, for boiling potatoes * 5 Heads of Garlic ( ~50 cloves), peeled * Olive Oil * 2 cups Half and Half * 3 Sprigs of Thyme * 1 Sprig of Rosemary * 6 tbsp Unsalted butter * MSG * 1/2 tsp Black Pepper * Garlic salt (or kosher salt), to taste.
Instructions:
1. Pre-heat oven to 300*F.
2. In a small pot, add garlic cloves and completely submerge with olive oil. Cover with a lid and bake in the oven until garlic is browned and roasted all the way through ~ 1.5 hours.
3. When the garlic is done, strain into a heat proof bowl. Remove garlic, and mash with a fork. Set aside. 4. Wash, peel, and cut your potatoes so that they’re all relatively the same in size. You can also give the potatoes a quick rinse after cutting, to remove excess starch. 5. Cover the potatoes with enough cold water to completely submerge them. Add hefty pinch of salt. Using high heat, bring to a boil and then reduce the heat to maintain a simmer until the potatoes are fork tender - about 30 minutes. 6. While the potatoes are cooking, add half and half to a medium sauce pan, along with thyme and rosemary. Warm the half and half, then remove from heat to let the herbs steep 7. Once potatoes are fork tender, drain the water and allow for potatoes to sit in the pot for 2-3 minutes to dry out. Using a potato ricer, process the potatoes. 8. To the potatoes, add butter and mix until the butter has melted. Remove herbs from the half and half, and incorporate it into the mashed potatoes, 1/2 cup at a time, until it gets to the consistency that you prefer. 9. Mix in the garlic confit into the mashed potatoes. Add black pepper and mix. Taste the mashed potatoes and add garlic salt/salt (one pinch at a time) according to your pallet. 10. Serve with gravy of your choice and top with finely cut parsley or chives.