MASHED POTATOES WITH ROASTED GARLIC BUTTER
Side Dish — Yield: 4 to 6 Portions
Creamy Yukon Gold potatoes whipped with warm cream, butter, and roasted garlic. Finished with a rich roasted garlic butter and fresh chives for a classic, comforting side dish.
Mashed Potatoes with Roasted Garlic Butter
Ingredients
2 Heads Garlic, roasted
1 tbsp Extra-Virgin Olive Oil
3 lb Yukon Gold Potatoes, peeled and cut into 2-inch dice
Kosher Salt, as needed
10 Sprigs Fresh Thyme
½ cup Heavy Cream
½ cup Whole Milk
12 tbsp Unsalted Butter, softened and divided
Chives, finely chopped, for garnish
Method
Preheat the oven to 400°F. Slice the tops off the garlic heads and drizzle with olive oil. Wrap in foil and roast until soft and golden brown, approximately 30–40 minutes.
Fill a large stockpot with water and season generously with kosher salt. Add the potatoes and thyme sprigs. Bring to a boil over medium-high heat and cook until the potatoes are tender, approximately 15 minutes.
Drain the potatoes, remove the thyme sprigs, and return the potatoes to the pot. Place over low heat for 1–2 minutes to remove any residual moisture.
Remove from the heat and pass the potatoes through a potato ricer.
Meanwhile, warm the heavy cream, whole milk, and 8 tablespoons of the butter in a small saucepan.
Once the roasted garlic is cool enough to handle, squeeze the softened cloves into a small bowl. Mash together with the remaining 4 tablespoons of softened butter and season with kosher salt.
Gradually fold the warm cream and butter mixture into the riced potatoes until smooth and creamy. Fold in approximately three-quarters of the roasted garlic butter.
Transfer to a warm serving dish and finish with the remaining roasted garlic butter and finely chopped chives.