Final day of ‘mashed potato’ week, and these were my personal favorite. I love the smell of roasted garlic, not to mention the taste. When you’re roasting a head of garlic in the oven, your nose will know exactly when its done; you’ll get a strong aroma of garlic, but not raw pungent garlic; sweet, savory, roasted garlic. Trust me, it’s good.
I didn’t use the Ninja on these potatoes, but a good ol’ fashion potato masher. I love getting a mix of mash and potato chunks in each bite, add in the roasted garlic with a dash of hot sauce, and I’m in heaven.
Roasted Garlic Mashed Potatoes
Source: Adapted from Food and Wine
5 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces
1 stick unsalted butter, cut into tablespoons
1 cup heavy cream
2 tbsp. mashed roasted garlic
2 tsp hot sauce
salt and white pepper
1 tbsp. chopped flat-leaf parsley
1. In a large pot, cover the potatoes with water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain potatoes and return to the pot. Cook over low heat, gently tossing until the potatoes are dry.
2. Add the butter, cream and roasted garlic to the potatoes and mash over low heat until creamy and heated through. Add the hot sauce and season to taste with salt and white pepper. Transfer to serving bowl and garnish with parsley.