Mashed Potatoes with Roasted Garlic & Olive OilPhoto Credit : Kristin Teig
You don’t need butter or cream to make deliciously creamy and richly flavored mashed potatoes with roasted garlic—just good-quality olive oil and garlic.
1 large head garlic
1-1/2 tablespoons plus 1/2 cup good-quality extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper, to taste
3 pounds peeled potatoes (we like Yukon Gold), cut into 2-inch pieces
First, roast the garlic: Preheat your oven to 350°. Slice off the top 1/4 inch of the garlic head, exposing the tops of the bulbs in their paper skins. Place the garlic bulb in a small ovenproof skillet or gratin dish, cut side up, and drizzle with 11/2 teaspoons of oil, plus salt and pepper to taste.
Roast until the cloves feel tender when tested with a small, sharp knife, 20 to 25 minutes. Let cool, and gently squeeze the cloves out of their skins; discard the skins, and place the cloves in the skillet with the oil. Keep the cloves whole or slice them thinly, depending on your preference.
Bring a large pot of water to a rolling boil over high heat. Add the potatoes and cook, stirring once or twice, until tender when tested with a small, sharp knife, 18 to 22 minutes. Drain.
Run the potatoes through a ricer, or place them back into the pot and mash. Add the remaining 1/2 cup of olive oil, and stir well. Add the roasted garlic and the oil from the roasting dish or skillet. Season to taste with salt and pepper.
You can make these potatoes a few hours ahead of time and place them in a casserole dish. Warm in a preheated 350° oven about 15 minutes, or until piping hot.