GARLIC MASHED POTATOES
I mean who doesn't love mashed potatoes, they are one my biggest weaknesses. I like them especially when they are extra buttery and salty. This recipe is exactly that!
I am not a fan of smooth mashed potatoes, I like them to have some character. That is why I mash the cooked potatoes with a wooden spoon, so they can have some lumps. If you like them smooth pass the cooked potatoes though a ricer.
4 pounds yukon gold potatoes
1 pound russet potatoes
3 plus tablespoons kosher salt
1 1/2 cup heavy cream
3/4 cup chilled unsalted butter, cut butter into cubes
2-4 dashes tabasco hot sauce
Freshly ground black pepper
1 head of garlic
Servings: 8 - 10
Place potatoes in a large pot and pour in cold water to cover. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender.
Meanwhile, cut 1/4 inch off head of garlic to expose cloves. Drizzle olive oil over the cloves and wrap in foil. Bake until garlic skins are golden brown and cloves are tender, about 30 - 40 minutes. Squeeze garlic cloves from skins and mash.
Drain potatoes and put set-aside 1/2 cup of the liquid from the potatoes. Return potatoes to pot and start mashing with a wooden spoon.
Toss mashed potatoes in heavy cream, butter, roasted garlic, salt and pepper. Stir and mash potatoes until mostly smooth, leaving some lumps. Taste and season with more salt and pepper if needed.
Serve mashed potatoes with butter on top and fresh ground pepper.
If making ahead before serving, reheat over low, and stir in reserved cooking liquid as needed to loosen.