This is just the basic recipe, but it's good, and it's easy. If you don't have a
ricer , just smash 'em up however you want to, but the
coarse blade of a ricer makes the best texture for mashed potatoes, I think.
You know, I think Kevin K may have posted his garlic mashed potatoes last year, but I can't remember for sure.
Roasted Garlic Mashed Potatoes
8 servings.
1 head garlic (the WHOLE head, not just one clove)
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
1/2 cup half-and-half
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Cut the top 1/4 off of the garlic head, drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour, till softened. You can do this part ahead of time.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain well, toss the drained potato quarters around in the still-hot pan to help dry them out a bit more, and then run potatoes through a large-holed ricer. Remove the garlic from the oven, and squeeze the contents of the softened cloves into the potatoes. GENTLY stir in butter, milk, salt and pepper. Gently stir to blend, and serve with great pride.