The Secret to These Perfect Garlic Mashed Potatoes Is an Eas

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 1 hour 25 minutes

Ingrédients

1 head garlic (2 to 2 1/2 ounces; 60g)

1/4 cup (60g) unsalted butter, cut into 1/2-inch pieces, divided, plus more for serving

2 1/4 pounds(1kg) yellow, medium starch potatoes such as Yukon Gold (about eight 5-ounce potatoes), scrubbed

1/4 cup (60ml) heavy whipping cream, plus for as needed

2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

Freshly ground black pepper, for serving

Instructions

Adjust oven rack to middle position and preheat oven to 400°F (205°C). Remove the outer layer of papery skin from the garlic head, making sure to leave the entire head intact. Slice about 1/4 inch off the tops of the garlic head so the cloves are all exposed. Place garlic head on a piece of aluminum foil large enough to wrap the garlic, and set 1 piece of butter on top of the cut side; enclose it with the foil.

Using a paring knife, score potato skins lengthwise around the middle of each potato. Arrange potatoes on a rimmed baking sheet and cover sheet tightly with aluminum foil. Place wrapped garlic directly on oven rack; Bake potatoes and garlic until potatoes are fork-tender and garlic is deep golden and soft, about 1 hour. Set garlic aside to cool slightly while preparing the potatoes. Let potatoes stand until cool enough to handle, about 15 minutes.

While potatoes are still hot, carefully remove the skins using a paring knife; discard skins. Set a ricer or food mill over a large bowl and pass potatoes through. Alternatively, transfer potatoes to a large bowl and mash with potato masher, being careful not to overwork. Add remaining butter pieces and squeeze roasted garlic cloves (discarding skins) into potatoes; mash mixture with a large fork or potato masher until well combined.

Microwave heavy cream until steaming, about 30 seconds. Slowly add warm heavy cream and salt, folding into potatoes until creamy and smooth. Adjust consistency with additional warmed heavy cream as needed to desired texture. Season to taste with more salt and pepper, if desired. Serve immediately with pats of butter on top.

Nutrition

• Calories: 268 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 0 g
• Cholestérol: 33 mg
• Sodium: 409 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 2 g
• Protéines: 5 g