ROASTED GARLIC MASHED POTATOES
This roasted
garlic mashed potato is loaded with butter, cream and cheese, then baked in the
oven until it's crispy on top and sticky below.
INGREDIENTS
- 1 teaspoon table salt
- 1 teaspoon olive oil
- 1 cup half-and-half, warmed (240ml)
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground black pepper, to serve
- 1 head garlic
- 2 pounds Russet or golden potatoes, peeled (900g)
- 1/2 cup freshly grated parmesan cheese, (50g)
INSTRUCTIONS
First, preheat
the oven to 425 ° F (218 ° C).
Then, cut
off the top of the garlic head and drizzle with olive oil. Wrap in aluminum
foil, place on a baking sheet and bake until tender and fragrant, about 35 to
40 minutes. Remove from oven and let cool slightly. Remove the cloves and set
aside.
Meanwhile,
cut the peeled potatoes into 3/4 inch slices. Place them in a colander and
rinse under running water for 30 seconds. Transfer the potatoes to a large
saucepan. Add cold water to cover 1 inch and bring to a boil over high heat.
Lower the heat to medium, add salt and boil until the potatoes are fork-tender,
about 20 to 25 minutes.
About 5
minutes before the potatoes are ready, melt the butter with half in a small
saucepan over medium heat, about 5 minutes. Keep warm.
Drain the
potatoes well and pass them with the garlic through a mill or juicer. I do not
recommend using a food processor or blender!
Gently stir
in the hot cream and parmesan mixture with a rubber spatula until absorbed and
the potatoes are thick and creamy. Adjust the seasoning.
Serve
immediately sprinkled with Parmesan and black pepper or cover with aluminum
foil and keep warm in an oven on low heat.
Happy
Cooking Time.
