Mashed Potatoes With Roasted Garlic
|Garlic head||1 Large, top third sliced off to expose the garlic cloves|
|Extra virgin olive oil||1 Tablespoon|
|Salt||2 1⁄2 Teaspoon (plus more to taste)|
|Potatoes||1 Pound, halved (Peruvian purple or Yukon Gold)|
|Milk||3⁄4 Cup (12 tbs)|
|Unsalted butter||3 Tablespoon|
|Freshly ground black pepper||2 Teaspoon (plus more to taste)|
1. Preheat oven to 350°F.
2. Place garlic in the center of a 6-inch square of aluminum foil, exposed cloves face up. Drizzle with olive oil, sprinkle with 1/2 teaspoon of salt, and bring the corners of the foil up to the top of the head, gathering them together to seal the packet. Place the garlic on a baking sheet and roast until very soft, 35-40 minutes. Set garlic aside to cool.
3. While the garlic cools, place the halved potatoes and 1/2 teaspoon of salt in a large pot and cover with cold water. Bring the potatoes to a boil over high heat and cook them until tender, 15-20 minutes. Use a slotted spoon to transfer the potatoes to a rimmed backing sheet and set aside.
4. Pour the milk into a small saucepan. Add the butter, the remaining 1 1/2 teaspoons salt, and the pepper and warm gently over medium heat, stirring often, until the butter is melted.
5. Transfer the potatoes to a large bowl. Squeeze the bottom of the head of roasted garlic to coax out the cloves, letting them fall into the bowl with the potatoes. Add a little bit of the milk mixture and use a fork to begin to mash everything together, drizzling in more liquid a little at a time until the potatoes are mashed to desired consistency. Taste and adjust the seasoning if needed.