Roasted Garlic Mashed Potatoes
The best lump-free potatoes are made very precisely. Do exactly as written. If you buy potatoes in a box, stop!! You now know how to do it well by hand every time.
Servings: 6 servings
Equipment
- A hand mixer or stand-up mixer
Ingredients
- 3 lbs Yukon gold potatoes
- 4 T butter
- 1/2 c milk or cream (have a full cup on hand just in case)
- Salt and pepper (white pepper if you have it)
- 2 large garlic cloves
- 1 t paprika
- 1 T oil
- 1/2 t ground thyme
Instructions
- Pre-heat oven to 350 degrees.
- Cut off tops of garlic cloves (where it sprouts) so you see the heads of the cloves.
- Place in a small casserole dish.
- Top with oil and thyme.
- Bake for 30 minutes until soft.
- Peel potatoes and cut into 1.5"-2” cubes.
- Place into a large pot of water that covers potatoes by an inch or two.
- Bring to boil on high.
- Potatoes are done when they are fork-tender, but do not mush or fall apart when you stab them.
- Drain and put back into the empty hot pot.
- Add butter and beat on as high as possible until potatoes are beaten with as many bumps gone as possible.
- Add milk or cream until they are smooth and creamy and make peaks with the mixer.
- Add salt and pepper to taste.
- Beat again, taste, repeat as necessary.
- Place in serving dish and sprinkle paprika on the top of potatoes
- ENJOY!