Mmm. I love garlic. And potatoes. So these garlic mashed potatoes seemed like the obvious choice to accompany C’s birthday roast chicken. Plus I knew I could eat them, if not the chicken.
I used the stand mixer for the mashing and they turned out so smooth and creamy. And loads of butter and cream didn’t hurt in the taste department either!
Garlic Mashed Potatoes
Adapted from Martha
Yield: 4 to 6 servings
2 heads garlic
5 large russet potatoes
1 tablespoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons butter
1 cup cream (or milk)
Heat oven to 425F. Slice the top off of the garlic heads and coat with olive oil. Wrap in foil and bake for 45 minutes until tender and golden. Remove from oven and let cool. Peel.
Peel and cut potatoes into 1-inch slices. Place in a large saucepan and cover with cold water. Bring to a boil and cook until tender. Drain.
Heat butter and cream in a saucepan until butter melts and the cream is hot.
In the stand mixer bowl, combine the garlic, potatoes, salt, pepper and butter/cream mixture. Using the paddle attachment, mix on low speed until the lumps are gone and the potatoes are smooth and creamy.