Every few weeks, mashed potatoes make their way into my weeknight line up. But it's usually as simple as boil, smash and stir together with a bit of butter and milk. And while that's all fine and good for a quick dinner after work, smooth and creamy mashed potatoes are a true luxury for me.
When entertaining, especially over the holidays, I like to jazz up my potatoes, as well as take special care to make them nice and smooth!
Loads of roasted garlic take these potatoes over the top. I amped up the garlicky, oniony flavor with garlic powder, onion powder and a handful of bright green chives!
My secret for exceptionally smooth potatoes? A potato ricer! Looks a bit like a medieval device, but it's the most foolproof way to keep your potatoes light and lump-free. Simply press the boiled potatoes through the ricer and stir in your milk. No need to pull out the hand mixer!
Roasted Garlic Mashed Potatoes
Ingredients
· 2 heads of garlic
· 1 tbsp olive oil
· 2lbs Yukon gold potatoes
· salt
· ¾ cup whole milk
· 1 tsp garlic powder
· ¾ tsp onion powder
· ¼ tsp black pepper, or more to taste
· 4 tbsp cream cheese, at room temp
· 2 tbsp butter, at room temp
· 1 tbsp chives, minced
Preheat oven to 425F.
Slice off the very top of the garlic heads. Place each head on the center of a small piece of aluminum foil. Drizzle the top of each head with olive oil. Bring up the side of the foil and wrap the heads entirely in the foil. Place the garlic heads on a sheet pan. Roast for about an hour until fragrant and gold brown. Set aside.
Peel the potatoes. If necessary, slice some potatoes in half to ensure each potato piece is roughly the same size. This will help ensure even cooking. Place the potatoes in a large sauce pot with an abundance of water. Season the water with an abundance of salt. Place the pot on the stove and bring to a boil. Cook the potatoes for another 15 minutes or until the potatoes are easily pierced with a fork. Drain.
In a small measuring cup, heat the milk, garlic powder, onion powder, and pepper in the microwave for about 1 minute.
Remove the foil from the garlic heads. Using your fingers, squeeze the roasted garlic cloves out of the paper skins. Discard the paper skins. Mash the garlic cloves with a fork and whisk into the milk.
Pass the potatoes through a potato ricer and into a mixing bowl. Add the butter and cream cheese. Gently fold the potatoes. Take care not to over mix or your potatoes will become gummy. Stream in the hot milk. Stir in the chives.
Taste the potatoes. Sprinkle in additional salt or pepper as needed.
Serves 4
Notes
Place the mixing bowl over a pot of simmering water to keep warm. Add splashes of milk if the potatoes become too dry.
Gluten Free Friendly!
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