The Dinner BellLancaster, Pennsylvania
Sides

Buttery Garlic Mashed Potatoes

Yukon golds hold just enough structure to stay fluffy instead of gluey, and roasting the garlic instead of using it raw keeps the flavor mellow and sweet rather than sharp.

15 min prep
25 min cook
Easy level
Serves 6 as a side

Method

  1. Roast the garlic

    Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 35 minutes, until soft. Squeeze the cloves from their skins.

  2. Boil the potatoes

    Cover the potatoes with cold salted water in a large pot, bring to a boil, and cook 15 to 18 minutes, until fork-tender.

  3. Drain and dry

    Drain well and return the potatoes to the hot pot for 1 minute to steam off excess moisture.

  4. Mash

    Mash the potatoes with the roasted garlic, then fold in the warm cream and butter until smooth and fluffy.

  5. Season and serve

    Season with salt and white pepper and serve immediately.

From our kitchen

Always warm the cream before adding it. Cold cream shocks the potatoes and makes them stiffen up instead of staying light.

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