There is an unfair advantage, with 2 heads of roasted garlic dotted into these savory clouds. But it makes me feel anchored when I'm building my plate. I also make this during the year when I'm wanting another option other than rice. Blasphemy, I know.
Some like gravy to be the star of this dynamic duo, but the flavorful potatoes are the winner for me. It's easy to make with only five ingredients, being the least burdensome on the menu.
One of the keys to the creamy texture is not the butter or even the whole milk. It's dicing the potatoes small and using some of the water it was boiled in. That's why we don't want to use too much water, and when we boil these for a long time, bits of the potato cubes break off. Mashing really just becomes stirring. No carpal tunnel required.
Roasted Garlic Mashed Potatoes
About 4-6 servings
2.5 lbs. russet potatoes (about 6)
2 heads garlic, roasted
3 Tablespoons butter
¾ cup whole milk
2 teaspoon salt
- Roast 2 heads of garlic.
- Set out the butter and whole milk to come up to room temperature, no longer than an hour.
- Wash and peel the russet potatoes. Dice into small cubes, about ¼” in size.
- Put the potato cubes in a pot and add about 1 teaspoon of salt. Fill the pot with water to about 1” above the potatoes.
- Cover and put the pot on high heat. Once it comes to a boil, take off the cover and boil for about 25-30 minutes. The potato cubes should be really tender and breaking apart.
- Carefully drain the water, leaving a couple of Tablespoons in the pot, and immediately put in the roasted garlic and butter so it will start to melt.
- Start mashing with a wooden spoon. Add the whole milk and stir around until desired consistency. Taste for seasoning at this point and add in salt if needed. Serve warm.