heads garlic – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Thu, 11 Jun 2020 06:50:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 heads garlic – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Classic Sides: Roasted Garlic Mashed Potatoes https://aubreyabouttown.com/recipe/classic-sides-roasted-garlic-mashed-potatoes/ https://aubreyabouttown.com/recipe/classic-sides-roasted-garlic-mashed-potatoes/#respond Thu, 11 Jun 2020 06:50:26 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2736 A quintessential side to prime rib roasts, this classic is the perfect accompaniment to roast chicken, turkey, steaks & chops, and a favorite of mine for braised short rib. 

Roasted Garlic Mashed Potatoes
Servings4-6 servings
Prep Time10 mins
Cook Time35 mins
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the top thirds from the heads of garlic to expose the inner cloves.
  3. Drizzle olive olive over garlic heads, sprinkle with 1/2 tsp kosher salt.
  4. Roast in preheated 350 degrees oven for 30 minutes, or until golden brown, basting with the olive oil collected in the bottom of the baking dish every so often.
  5. Remove from oven. Allowing to cool completely. Continue to spoon the oil over garlic until most has absorbed into the heads of garlic. Cool completely.
  6. From the roots, gently squeeze roasted garlic cloves & oil from the garlic heads into a small bowl.
  7. Add 1/2 tsp kosher salt.
  8. With the back of a fork, smash roasted garlic with oil until it’s the consistency of smashed banana.
  9. Melt butter in a microwave oven for 40 seconds or in a small saucepan over low-heat.
  10. Add melted butter to smashed garlic, blend until combined. It should be smooth with some bits of garlic. Set aside
  11. In a 4 quart saucepan, cover peeled & cubed (1/2 inch cubes) potatoes with water. Add 1 tbsp kosher salt.
  12. Bring to a gentle boil over MED-HIGH heat. Continue to boil for 15-20 minutes or until a fork effortlessly breaks apart potato.
  13. Strain immediately.
  14. Transfer back to pot, and allow to sit uncovered for 3 minutes to dry the potatoes further.
  15. Heat heavy whipping cream in a microwave oven for 50-60 seconds or in a small saucepan over low-heat until very hot but not boiling.
  16. Transfer cooked potatoes to a large mixing bowl.
  17. Add 1/4 cup hot heavy whipping cream.
  18. Mash with a potato masher to break apart potato.
  19. Add roasted garlic butter and remaining 1/4 cup hot cream.
  20. Whisk until smooth or desired consistency
  21. Cover bowl with plastic wrap, place over a hot bain-marie (water bath) to keep hot until ready to serve. Serves 4-6.
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