More potatoes!! This will be the second potato recipe I’ve posted this week that pretty much doesn’t even count as a vegetable serving. Oh well. I was inspired to make these Roasted Garlic Mashed Potatoes after having them at a steakhouse and falling in loooove. They’re my favorite mashed potatoes and you HAVE to try them. If you’ve never roasted garlic before you must do so as soon as humanly possible. Check out this little tutorial I wrote on roasting garlic to find out how.
If you follow me on Twitter or Facebook you may have noticed this was a pretty fantastic week for me and not just because I indulged in all sorts of crazy good potatoes. It was good because I FINISHED CULINARY SCHOOL. I now have my bachelor’s degree and my culinary degree and am DONE with school! YAY!! It was also fantastic because Amazon and Barnes & Noble released my book early!! It’s now available for purchase at both those stores and should soon be available at Anthropologie too! Annnnnd in order to celebrate all this goodness Jared and I are taking a weekend getaway trip to Sedona! Excuse me while I go faint with joy at how awesome my life has been lately. I’d love to hear any good news you guys have to share so we can all celebrate together!
How to make Roasted Garlic Mashed Potatoes
Yield: 4 servings
2 pounds russet potatoes, peeled and quartered
1 large head garlic, roasted, cloves removed from skins
4 tablespoons butter
4 tablespoons sour cream
1/2 cup half-and-half or milk
Salt and freshly ground black pepper
Chopped fresh chives, for garnish, optional
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain.
Meanwhile, heat the butter, sour cream, and half-and-half in a small saucepan until the butter is melted and the mixture is warm.
Press the potatoes and roasted garlic cloves through a potato ricer or food mill or or mash with a potato masher. Stir in the butter, sour cream, and milk. Season to taste with salt and pepper. Garnish with chives, if desired, and serve.
© Handle the Heat - handletheheat.com