I have a friend who goes crazy over these roasted garlic mashed potatoes, so it’s a requirement that they be on my Thanksgiving table when she’s here.
I have this Roasted Garlic Express, which was sent to me last year as a sample. For most, it’s a needless gadget, but it does make roasting garlic easy and quick. Therefore, I do a lot more roasted garlic stuff because I don’t have to put the garlic in the over for an hour before it’s ready.
If you don’t have a roaster, though, just cut off the very top of a head of garlic, remove the papery skin, wrap it up in foil with a couple tablespoons of oil and roast it in a 400-degree oven for 30-35 minutes it’s tender. There’s a good tutorial here.
3 pounds Yukon Gold potatoes (These are my favorites for mashing)
1 cup milk
4 tablespoons butter, chopped
1 head roasted garlic (or two. Or three. How much do you like garlic?)
Salt and pepper
Wash and chop the potatoes into small, even cubes. Boil them in water until fork-tender. Return them to the pot and let them remain on the stove over the hot burner. This evaporates moisture from the potatoes, aiding in the fluffiness factor.
Put the potatoes in a large bowl. Mash them by your preferred method — I use the KitchenAid mixture. Heat up the cup of milk and soften two tablespoons of butter. While mashing, slowly add the milk and butter, whipping to combine thoroughly. Add the garlic, salt, and pepper.
Spoon the potatoes into a casserole dish. Top with the additional two tablespoons of butter, sliced into thin pats. Sprinkle dried rosemary on top. Put the dish into a preheated oven and bake just until the butter has melted and the edges are slightly browned.