Zutaten für Roasted Garlic Mashed Potatoes
- Garlic Heads
- Pure Olive Oil
- Sea Salt
- Fresh Ground Pepper
- Yukon Gold Potatoes
- Unsalted Butter
- Garlic Paste
- Heavy Cream
- Fresh Ground Black Pepper
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Zubereitung von Roasted Garlic Mashed Potatoes
- **Prep the Potatoes (Night Before):** Cube 2 lbs Yukon Gold potatoes into 1-inch pieces. Place in a large saucepan, cover with cold water, add 1 teaspoon salt, and refrigerate overnight.
- **Roast the Garlic:** Preheat oven to 350°F (175°C). Cut off the top third of 2 heads of garlic to expose the cloves. Drizzle with 2 tablespoons olive oil.
- **Sauté & Roast Garlic:** Heat olive oil in an oven-safe skillet over medium heat. Add garlic and sauté for 10 minutes, stirring occasionally. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Transfer to the oven and roast for 15 minutes.
- **Make Garlic Paste:** Remove garlic from oven and let cool slightly. Squeeze roasted garlic cloves from their skins into a blender. Add 1 tablespoon of the remaining olive oil from the skillet. Blend until smooth.
- **Cook the Potatoes:** The next day, drain the potatoes. Add fresh water to the saucepan and bring to a boil over high heat. Add 1 teaspoon salt. Cook until tender, about 10-12 minutes.
- **Mash the Potatoes:** Drain potatoes well. Use a food mill to remove skins or mash with a potato masher until smooth.
- **Brown the Butter:** Melt 1 tablespoon butter in a large saucepan over medium heat. Cook until butter turns light brown and has a nutty aroma (about 3-5 minutes).
- **Combine & Finish:** Stir in the garlic paste. Add 1 cup heavy cream and bring to a simmer. Season with salt and pepper to taste. Reduce heat to low. Gently fold in the mashed potatoes.
- **Add Butter:** Stir in the remaining 2 tablespoons butter, one tablespoon at a time, until desired creaminess is reached. Season with additional salt and pepper to taste.
- **Serve:** Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
7g
Fat
214g
Carbs
15g
