Garlic Mashed Potatoes
- 3 lbs. russet potatoes, peeled and cut into 1 ½ inch chunks
- 1 head of garlic
- 4 quarts water
- 1/3 cup unsalted butter room temperature
- 1 cup half and half, warm
- ½ cup sour cream
- ½ tsp garlic powder
- Kosher salt and pepper, to taste
1. Preheat oven to 400°F.
2. Remove top of garlic head so that all cloves are showing. Add garlic to a large piece of foil. Drizzle with olive oil then completely wrap it up.
3. Add garlic to a baking sheet and bake for about 50-60 minutes or until garlic is completely tender.
4. Add water to a very large pot with some salt to taste for potatoes and bring to a boil. Once water is boiling, add potatoes and cook for about 20 minutes, or until potatoes are completely tender when pierced with a knife or fork. Drain and rinse potatoes in warm water to remove starch.
5. Add half and half, roasted garlic and butter to a medium sized pot over medium heat. Once butter has melted and liquid is warmed through, mash garlic in the liquid.
6. Add garlic liquid to potatoes in increments of 1/3 cup and mix and mash along the way until the potatoes reach the consistency you prefer. Do not dump all liquid into potatoes at once.
7. Season with garlic powder, salt and pepper and serve.
1. Don’t add your liquid all at once; add your liquid in small increments to avoid wet mashed potatoes.
2. Taste your potatoes along the way to avoid under or over seasoning your potatoes. Season, stir, taste and repeat.
What you'll need for this recipe: