Roasted Garlic Mashed Potatoes
Prep Time:
5 minutes
Cook Time:
25 minutes
Servings:
12
Mashed potatoes enriched with butter, half-and-half and sour cream are delicious on their own?and this dish is amenable to endless embellishments. Here, we fold in roasted garlic paste, which lends a lively kick. Instead of garlic, try adding 1/2 cup chopped caramelized onions or 3/4 cup sautéed sliced mushrooms.
Ingredients:
- 4 lb. small Yukon Gold potatoes, skins on
and left whole - Salt, to taste, plus 1 Tbs.
- 4 Tbs. (1/2 stick) unsalted butter, at
room temperature - 1 3/4 cups half-and-half, warmed
- 1/2 cup sour cream, at room temperature
- 3 Tbs. roasted garlic paste
- Freshly ground pepper, to taste
Directions:
Put the potatoes in a large pot and add water to cover the potatoes by 2 inches. Generously salt the water and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well in a colander.
Set a potato ricer over a large bowl and pass the potatoes through in batches. Add the butter, 1 1/4 cups of the half-and-half and the sour cream and stir until smooth, adding more half-and-half until the desired consistency is reached. Stir in the garlic paste, the 1 Tbs. salt and pepper to taste. Transfer to a warmed serving bowl and serve immediately. Serves 10 to 12.
Note: Potatoes boiled whole in their skins absorb less water and produce lighter, fluffier mashed potatoes.
Set a potato ricer over a large bowl and pass the potatoes through in batches. Add the butter, 1 1/4 cups of the half-and-half and the sour cream and stir until smooth, adding more half-and-half until the desired consistency is reached. Stir in the garlic paste, the 1 Tbs. salt and pepper to taste. Transfer to a warmed serving bowl and serve immediately. Serves 10 to 12.
Note: Potatoes boiled whole in their skins absorb less water and produce lighter, fluffier mashed potatoes.
Williams-Sonoma Kitchen.