Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1 head of garlic
- 4 tablespoons olive oil
- 1 cup heavy cream, warmed
- 4 tablespoons butter, unsalted
- Salt and freshly ground black pepper to taste
- Optional: Fresh chives or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with 2 tablespoons of olive oil, wrap in aluminum foil, and bake for 45-60 minutes.
- While the garlic is roasting, place the quartered potatoes in a pot, cover with cold water, add salt, and boil. Reduce heat and simmer for 15-20 minutes until fork-tender.
- Drain the potatoes and return them to the pot. Squeeze the roasted garlic into the pot, add warm cream, butter, and remaining olive oil, then mash until smooth.
- Season with salt and pepper, stir to combine, and transfer to a serving bowl. Garnish with chives or parsley if desired.
Notes
- Choose Yukon Gold potatoes for the best creamy texture.
- Warm the cream to help achieve a smoother consistency.
- Avoid over-mashing to prevent gluey potatoes.
- Taste and adjust the seasoning to your preference.
- Try using a potato ricer for an even smoother result.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking and Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 400 Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg