Rosemary-Garlic Mashed Potatoes
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NOTE - The whole garlic bulb is called a "HEAD".
INGREDIENTS
1 large head garlic
2-1/2 pounds Yukon Gold potatoes (about 5 medium)
1-1/2 teaspoons salt, divided
1/2 cup whipping cream
1/2 cup milk
2 tablespoons butter
1 tablespoon minced fresh rosemary OR 1 teaspoon dried, crushed
1/8 teaspoon white pepperPreheat oven to 400 degrees. Cut off top third of garlic head (not root end) to expose cloves; discard top. Place head of garlic, cut side up, in small baking dish. Roast in oven 30 to 40 minutes until papery skin darkens and head is softened. Set aside until cool enough to handle.
Gently squeeze softened garlic head from root end toward cut end so that roasted cloves slip out of their skins into small bowl; discard skins. Mash garlic with fork; set aside.
Peel potatoes; cut lengthwise into quarters. Cut quarters into 1-inch pieces. Place potato pieces in 3-quart saucepan; add water to cover and 1 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium low; simmer, uncovered, about 12 to 15 minutes until potato pieces are tender when pierced with fork. (DO NOT OVERCOOK). Drain water from pan. Transfer potatoes to a large bowl. Cover; set aside.
Place cream, milk, butter, and rosemary in a small saucepan; heat over medium-high heat about 3 minutes or until butter melts and mixture simmers, stirring often.
Uncover potatoes; mash with potato masher until smooth. Add reserved garlic and milk mixture to potatoes. Stir with large whisk until smooth. Whisk in remaining 1/2 teaspoon salt and pepper. Serve immediately.