Roasted Garlic Mashed Potatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F. Remove outter layers of the garlic bulb leaving the inner most paper layer intact around the cloves. Cut the top off the bulb, exposing each individual clove within the bulb.

Step 2

Add the garlic bulb (or bulbs, I like to batch cook so I will freeze whatever I don't use for this recipe to use next time!) to a parchment lined baking sheet and drizzle with avocado oil (high smoke point; I don't use olive oil for this reason). Bake at 400F for 20-30min until the cloves are golden brown and soft.

Step 3

Wash all potatoes well and chop into uniform cubes. Do not peel unless you really cannot handle the skins; remember the peel contains most of the nutrients in the potato!

Step 4

Bring a 6 qt pot of water to a boil and salt the water. Add cubed potatoes and boil for 15-20min or until potatoes are fork tender. I test the potato softness by pressing a cube up against the side of the pot. If it squishes, its ready to go!

Step 5

Remove pot from heat and immediately pour into a colander to remove all water. Shake a few times to drain the water and then immediately transfer hot potatoes to a mixing bowl (use an electric mixer here, you hands will thank you).

Step 6

While potatoes are hot, add 1 stick of butter and the roasted garlic bulb. If you have pre-prepared roasted garlic that you have frozen ahead of time, add it now while the potatoes are hot. They will melt all. Fold in butter and garlic using a spatula until mostly melted (and thawed if applicable).

Step 7

Using the whisk attachment, mix the potatoes, butter and garlic on medium for 2-5 minutes until you reach a desired consistency. We like ours silky smooth so I usually go 5+ minutes.

Step 8

The mixture may be too dry depending on the batch. Add whole milk or cream to improve the potato consitency when needed.

Step 9

Salt and season to taste and enjoy!