Roasted Garlic Mashed Potatoes
With a velvety texture and a flavorful twist from roasted garlic, these mashed Yukon Gold potatoes are a comforting side dish that will elevate any meal. Perfectly cooked and mashed, they're creamy and rich, with just the right balance of tanginess from sour cream. Enjoy this hearty and delicious dish on its own or as a sumptuous addition to your favorite entrees.
— Constant Cookbook
Ingredients
- 4 lb. small Yukon Gold potatoes, skins on
- and left whole
- Salt, to taste, plus 1 Tbs.
- 4 Tbs. (1/2 stick) unsalted butter, at
- room temperature
- 1 3/4 cups half-and-half, warmed
- 1/2 cup sour cream, at room temperature
- 3 Tbs. roasted garlic paste
- Freshly ground pepper, to taste
Instructions
- Put the potatoes in a large pot and add water to cover the potatoes by 2 inches. Generously salt the water and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well in a colander.
- Set a potato ricer over a large bowl and pass the potatoes through in batches. Add the butter, 1 1/4 cups of the half-and-half and the sour cream and stir until smooth, adding more half-and-half until the desired consistency is reached. Stir in the garlic paste, the 1 Tbs. salt and pepper to taste. Transfer to a warmed serving bowl and serve immediately. Serves 10 to 12.
- <B>Note:</B> Potatoes boiled whole in their skins absorb less water and produce lighter, fluffier mashed potatoes.
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