"The key is to wrap the garlic heads in foil and gently roast them in the oven. This slow cooking softens their sharpness while bringing out their natural sweetness and deepening their savory, mellow flavors. The tender, jammy garlic cloves are stirred into the mashed, cooked potatoes right at the end, adding a strong garlic flavor without any lingering garlicky aftertaste."
"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."
Roasting three whole heads of garlic softens sharpness and brings out natural sweetness, creating tender, jammy cloves. Wrap garlic heads in foil and roast gently to deepen savory, mellow flavors before adding to mashed potatoes. Stir the roasted cloves into cooked, mashed potatoes at the end to add strong garlic flavor without lingering garlicky aftertaste. Use russet potatoes or substitute Yukon Golds while reducing heavy cream to one cup if using Yukon Gold; avoid sweet potatoes or yams. Roasted garlic can be prepared up to three days ahead; leftover mashed potatoes keep three days refrigerated and may need extra cream when reheating.
Read at Epicurious
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