"A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm. This version uses everyone's favorite allium without restraint (3 whole heads, to be exact), with the garlic taking center stage. The key is to wrap the garlic heads in foil and gently roast them in the oven."
"Roasted garlic can be stored in the fridge tightly wrapped in their foil packets up to 3 days in advance. There is no need to reheat them before adding them to your potatoes. Yukon Gold potatoes can be used in place of the russets. If using, decrease the amount of heavy cream to 1 cup total and add more as needed. Avoid using sweet potatoes or yams to make this recipe."
Roast three whole heads of garlic wrapped in foil until cloves are tender and jammy. Slow roasting softens sharpness and brings out natural sweetness and savory, mellow flavors. Stir the roasted garlic cloves into mashed, cooked potatoes at the end to add strong garlic flavor without lingering aftertaste. Use russet potatoes for best texture; reduce heavy cream to 1 cup when substituting Yukon Gold and add more as needed. Store roasted garlic in foil in the fridge up to three days; mashed potatoes keep refrigerated three days and may need extra cream when reheating. Serve with turkey, ham, gravy, chives, Parmesan, or sour cream.
Read at Bon Appetit
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