Sides
Make Ahead Roasted Garlic Mashed Potatoes
Perfectly flavored creamy mashed potatoes...each bite is smooth, creamy, and so delicious!
Recipe via halfbakedharvest.com
Ingredients
Instructions
- 1
Preheat the oven to 400°F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft. Let the garlic cool, then squeeze out the cloves. Meanwhile, in a large Dutch oven, combine the potatoes, heavy cream, milk, sage, and thyme. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork-tender. Drain the potatoes, reserving all of the cream. Discard the thyme and sage. Press the potatoes and roasted garlic cloves through a potato ricer, then add them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season with salt and pepper. If desired, brown a little butter with sage or thyme and swirl into the potatoes before serving. Serve warm and creamy.
- 2
Make ahead: In the oven: Prepare the mashed potatoes as directed. Spoon into a large baking dish. Cover and refrigerate for up to 3 days. To reheat, preheat the oven to 325°F. Pour 1/2 cup milk or cream over the potatoes and add 2 tablespoons butter, do not stir. Cover tightly with foil. Cook for 20-25 minutes, or until warmed through. Stir before serving. Slow cooker: Spoon the prepared potatoes into the slow cooker, cover, and keep on low for up to 4 hours. About 30 minutes before serving, add 1/2 cup heavy cream and 2 tablespoons butter, do not stir. Cover and let the cream warm and the butter melt. Stir before serving. Stove: Add 1/2 cup cream and 2 tablespoons butter. Place the potatoes over low heat, gently stirring until warmed throughout.
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
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