I love mashed potatoes. Love them. With or without gravy. And because I’m Korean and maybe a little bit strange, I even love it with kimchi.
Well, here’s a mashed potato recipe that needs nothing else to enjoy. It is flavorful. It is creamy. It is so delicious that I want everyone to go make it right now.
Oh, you need the recipe?
I have adapted the recipe from Jaden’s on Steamy Kitchen. Go check her site because she has beautiful photos. I, on the other hand, took only this photo of the garlic before roasting.
Then, promptly forgot to take any subsequent photos in the final rush to get ready for lunch.
Here’s the mashed potatoes, minus the chopped chives. I forgot those as well and now I have a packet of chives wilting in my fridge.
Roasted Garlic Mashed Potatoes
Prep Time: 15 mins Cook Time: 35 mins
2 heads garlic
2 teaspoon extra virgin olive oil
8 medium Russet/Idaho potatoes, peeled and cut in half
1 stick (4 tablespoon) butter
3/4 cup light cream (add more if needed)
1 teaspoon sea salt or to taste
1/2 teaspoon freshly ground pepper or to taste, optional
2 teaspoon minced fresh chives, optional
Pre-heat oven to 400° F. Cut off the top 1/2 inch of the garlic heads. Lay the heads on piece of tin foil and drizzle 1 teaspoon each olive oil over the garlic cloves. Enclose the garlic in foil and roast for 30 minutes. Cool and remove the roasted garlic by squeezing or by using a toothpick to pull them out.
Meantime, place potatoes in a large pot and cover with water. Bring to boil with pot cover on, remove cover and cook for another 15 – 20 minutes until potatoes are tender. Drain potatoes and keep warm.
In the same pot, add butter, cream, roasted garlic, salt and pepper with the heat on low. As the butter starts to melt, add the potatoes and turn off the heat. Mash the potatoes until creamy and smooth. Add more salt, pepper, milk/cream if needed. Stir in chives and serve immediately.