Roasted Garlic Mashed Potatoes

Looking to up your mashed potatoes game for Thanksgiving? Or just looking for a delicious recipe? I've got you! 😉 

WHAT YOU NEED:

• 1 head garlic
• olive oil
• 2 pounds potatoes, red or baking, washed and cut into similar sized pieces
• 4 T butter
• 3/4 cup heavy cream
• salt and pepper to taste

HOW TO MAKE ROASTED GARLIC MASHED POTATOES

1. Preheat your oven to 425° and line baking pan with aluminum foil.
2. Cut the very top of the garlic head off and place on a sheet of aluminum foil. Fold the foil up like a bowl, and drizzle the head of garlic with olive oil.
3. Enclose foil packet around garlic head and place on baking pan.
4. Bake about 35 minutes, or until garlic is fragrant and tender. Let cool.
5. Remove garlic cloves and mash with flat side of knife or wooden spoon.
6. Put your potatoes in a large stockpot and cover with cold water. Salt water and bring to a boil. Cook until potatoes are fork tender. Drain in colander.
7. In the same stockpot, melt your butter and heavy cream. Add potatoes and garlic to pot and mash to liking.
8. Taste, then season with salt and pepper.

TIPS

-Don't want to peel your potatoes? Don't. The skin mashes up beautifully here!

-I've used red or russet potatoes in this recipe and they both turned out delicious. So use what you have, or prefer.

-You may need to alter the butter and heavy cream based off of how much potatoes you actually use. So taste and season and add more if needed.

-Don't over mash or whip your potatoes! They will take on a gummy texture and consistency and it's not great here.