GARLICKIEST MASHED POTATOES

Nguyên liệu

3 large heads of garlic, ¼" cut off tops to expose cloves

Extra-virgin olive oil (for drizzling)

2 tsp. Diamond Crystal or 1 ¼ tsp. Morton kosher salt, plus more

4 Ib. russet potatoes (about 4 large), peeled, cut into 2" pieces

13 Tbsp. unsalted butter, divided

1 ½ cups heavy cream

Freshly ground pepper

Finely chopped parsley (for serving)

Hướng dẫn

Place a rack in middle of oven; preheat to 350°. Place garlic, cut side up, in center of a large sheet of foil on a rimmed baking sheet; drizzle with oil and sprinkle with a pinch of salt. Scrunch up foil around garlic to encase. Bake until garlic is lightly browned and very tender, 75-85 minutes. Let cool. Meanwhile, place potatoes in a large pot; pour in cold water to cover by 2". Set over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are tender (a knife should slide easily into flesh), 20-30 minutes. Drain and set aside in colander. Reserve pot. Melt 10 Tbsp. butter in reserved pot over low heat. Using a potato ricer or food mill, rice potatoes into pot; stir to coat. (Or, add to pot and mash with a potato masher.) Gradually pour in cream, stirring constantly to combine; stir in 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Season with pepper and more salt it needed. Squeeze garlic cloves from neads into potatoes; stir to combine. Transter to a large bowl. Just before serving, melt remaining 3 Tbsp. butter in a small saucepan over medium heat and drizzle over mashed potatoes; scatter parsley on top. DO AHEAD: Garlic can be roasted 1 day ahead. Keep wrapped in foil packet and chill.