Roasted whole garlic got its start at Chez Panisse. Here, it’s added to the decade’s ultimate comfort food, smooth and creamy mashed potatoes.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1 large head garlic
1 teaspoon olive oil
2 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
2/3 cup half and half
5 tablespoons butter, cut into 5 pieces
Preparation
Step 1
Preheat oven to 400°F. Place garlic on large square of foil. Drizzle with oil. Wrap foil around garlic to enclose. Bake garlic until soft, about 40 minutes. Cool garlic. Separate cloves. Press garlic cloves between fingertips to release from skins.
Step 2
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; return potatoes to same pot. Add garlic and mash together.
Step 3
Bring half and half to simmer in small saucepan. Add half and half and butter to potatoes; stir to blend. Season with salt and pepper.
