Roasted Garlic Mashed Potatoes

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

These roasted garlic mashed potatoes are loaded with cream, butter, French brie, and roasted garlic, making them the most delicious side dish you will ever eat.

Ingredients

2 tablespoons olive oil
3 head of garlic
6 potatoes, peeled and cut into 2-inch cubes
1½ cup heavy cream
7 ounce unsalted butter, at room temperature, add more if dry
8 ounce double cream French Brie cheese
1 teaspoon ground white pepper
2 tablespoons salt

US - Metric

Instructions

Preheat oven to 375°F.
Pour olive oil into a 9-inch pan. Cut the garlic heads in half crosswise through the cloves and lay the cut sides down in the pan. Bake uncovered for about 35 minutes until the garlic is golden brown on the bottom. Slip a thin spatula under the garlic to release it from the pan.
Reserve 1 or 2 half heads of garlic, pluck or squeeze cloves from the remaining garlic.
Put the potatoes in a large pot, cover with water by 2 inches, and add one tablespoon of the salt. Bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender.
Warm the heavy cream and cheese together over medium-low heat until the cheese is melted. Do not boil.
Drain the potatoes in a colander, and if they are too wet, over low heat, let them dry completely.
While still warm, press the potatoes through a ricer into a large bowl.
Add the garlic cloves to the potatoes, then slowly fold in the butter, salt, white pepper, and heated cream. Mix well to incorporate all the ingredients.
Swirl into a serving bowl and garnish with the reserved roasted garlic
To reheat, place the potatoes, uncovered, in a preheated oven at 325°F until the center is hot.

Equipment

Notes

I recommend using a potato ricer, as it makes the potatoes fluffier. If you do not have one, you can use a potato masher instead. Do not over-mash the potatoes; separate them with a fork to fluff them up.
If your potatoes are too wet, meaning they hold too much water, place them back in the cooking pan over medium-low heat and let the heat draw out all the moisture. You can also place them on a cookie sheet and warm them in a preheated oven for a few minutes if that is more convenient.
Using parchment paper when roasting garlic prevents it from sticking to the pan and helps prevent some of the garlic from sticking.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.