CREAMY ROASTED GARLIC MASHED POTATOES

Creamy Roasted Garlic Mashed Potatoes image

Provided by @MakeItYours

Number Of Ingredients 8

12-14 cloves of roasted garlic (this is about 2 heads)
2 teaspoons of extra-virgin olive oil
6-7 medium-sized red potatoes
1 teaspoon of salt, plus more for salting the boiling water
4 tablespoons of unsalted butter
1 and 1/3 cups of heavy cream
pinch of black pepper
Optional: 1-2 green onions, thinly sliced plus more butter for serving

Steps:

Preheat your oven to 400° F. Use the flat edge of a kitchen knife to press on each clove of garlic to remove the peel. Cut each garlic clove in half, lengthwise.
Arrange the garlic cloves on a sheet of foil and drizzle them with 2 teaspoons of olive oil. Fold the foil into a little packet and place the packet with the seam facing up on a metal baking sheet. Roast in the oven for 10-15 minutes. Watch the garlic closely to make sure it doesn't burn.
While the garlic is roasting, wash and dice the potatoes. Place them in a large sauce pan and sprinkle them 2 tablespoons of salt. Cover the potatoes in water and boil them for 15-20 minutes.
Once you're able to pierce the potatoes with a fork, this is a signal that they are done. Remove the pan from the stove and drain the potatoes. Don't rinse! Return the potatoes to the pot.
The roasted garlic should be done by now. Add the garlic to the the pan with the potatoes.Add the butter, salt and pepper and toss the potatoes. Once the butter starts to get soft and starts to melt, give it a quick mash with a potato masher.
Pour in the heavy cream a little at a time and continue to mash until the potatoes reach your desired creaminess. You can finish this step off with a metal whisk if desired. Be sure to taste the potatoes and add more salt, pepper or heavy cream, as needed.
Optional: top the mashed potatoes with a slice of butter, thinly-sliced green onions and a dash of black pepper.