Ingredients

The following ingredients have 5 Servings
  • 1 head garlic
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 pounds yellow fleshed potatoes like Yukon Gold, peeled and cut into 1-inch chunks
  • Salt and fresh ground black pepper

Instruction

  • Heat the oven to 400 degrees F. Peel most of the paper off of the garlic head, but leave the head intact. Trim about 1/4-inch from the top of the head of garlic to expose the tops of the garlic cloves.
  • Drizzle 1 tablespoon of olive oil over the garlic, letting the oil fall down into the cloves. Wrap with aluminum foil then bake until the garlic is completely soft when pierced with a small knife, 40 to 50 minutes. For even more caramelization, roast longer, checking every 10 minutes.
  • When the garlic is done roasting, bring a large saucepan with water to a boil. Add the potatoes and 2 teaspoons of salt. Cook until potatoes are tender, about 15 minutes. Reserve 1 cup of the cooking water then drain the potatoes.
  • Squeeze the roasted garlic into the pot with drained potatoes. Mash. Stir in 1/4 cup of olive oil and then thin out the potatoes with some of the reserved cooking liquid. Taste for seasoning and adjust as necessary then serve.