Ingredients

The following ingredients have 6 Servings
  • 2 heads of garlic
  • 1 Tbsp Extra virgin olive oil
  • 3 lb russet potatoes, peeled, 2" cubed
  • 1 cup butter, 2 sticks
  • 1 cup whole milk
  • 3 bay leaves
  • salt & pepper

Instruction

  • Preheat your oven to 400°.Peel off the loose papery skin on the outside of the garlic head
  • Slice the top off of the garlic head to reveal the tops of each clove
  • Drizzle with the olive oil and wrap the head of garlic in foil
  • Place in the oven on the center rack and roast until caramel colored and tender, about 40 minutes. Peel the potatoes, rinse and cube them into 2-inch pieces
  • Fill a large pot with cold water and add potatoes along with the bay leaves
  • Bring the water to a boil over high heat, turn the heat to low and simmer until potatoes are just fork tender, but not falling apart. Using a colander, drain the potatoes
  • Add the potatoes back to the pot and place it back on the heat
  • Keep the burner on the lowest heat setting until the potatoes have completely dried out
  • The dryer the potatoes get, the more liquid they will reabsorb
  • Remove the bay leaves at this time. Using a ricer or potato masher, mash potatoes
  • Gently squeeze the cloves from the roasted garlic into the mashed potatoes and mix until smooth. In a small sauce pan melt the butter and milk together until both are hot, but not boiling
  • Using cold dairy will compromise the texture of the potatoes
  • Add the milk-butter mixture to the potatoes stirring quickly with a large spoon until fully absorbed
  • Generously season with salt and pepper to taste