A delightful twist on classic mashed potatoes, enhanced with the rich flavor of roasted garlic.
Peel and chop the potatoes into evenly sized chunks.
Cutting the potatoes into similar sizes ensures even cooking.
Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
Start with cold water to ensure the potatoes cook evenly.
While the potatoes cook, roast the garlic in the oven at 375°F until soft and golden, about 20 minutes.
Wrap the garlic in foil to prevent it from burning.
Drain the potatoes and return them to the pot to evaporate excess moisture.
Dry potatoes absorb butter and cream better, resulting in a creamier texture.
Mash the potatoes with a masher or fork until smooth.
For extra smooth potatoes, use a ricer or food mill.
Mix in the roasted garlic, butter, cream, salt, and pepper until well combined.
Warm the butter and cream slightly before adding to the potatoes for easier mixing.
Serve the mashed potatoes hot, garnished with a pat of butter or fresh herbs if desired.
Serve immediately to enjoy the best texture and flavor.
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