You really can't go wrong with mashed potatoes - there are so many recipes out there, as well as different ingredients to add to them. Personally, I like them all different ways: smooth or chunky, skin on or peeled, with red potatoes or with Yukon Golds, with milk or cream; but always with lots of butter!
We chose Yukon Golds for this particular dish, because when I use red potatoes I usually leave the skin on, and I didn't think that would meld as well with the roasted garlic. We have talked about roasted garlic before on the blog, and the flavor that results from the roasting is really delicious - much more mellow than you would think it would be, as well as adding a flavor profile to the dish that you can't get any other way. Try it once and you will be hooked!
from Colleen's Kitchen
Makes about 8 servings
2 whole heads of garlic
4 pounds Yukon Gold potatoes, peeled and rinsed
1/2 cup (1 stick) butter
1 cup plus 2 tablespoons whole milk or cream
kosher salt and coarse ground pepper to taste
parsley to garnish
Preheat the oven to 375 degrees F.
Cut the stem side off of both heads of garlic, and place them in a small baking dish lined with foil. Pour olive oil all over the tops of the garlic. Bake for 30-40 minutes or until golden brown and cloves are soft. Set aside to cool; then squeeze each clove out of its peel.
Cut peeled potatoes into 2 inch cubes (this doesn't have to be the exact measurement, just make sure they are all relatively the same size) and place into large pot. Fill with water just until tops of potatoes are covered, and cover the pot. Bring to a boil over high heat. Once the water reaches a boil, reduce heat and let simmer, uncovered, 15-20 minutes or until potatoes are tender (test with a fork).
Drain potatoes and return to pot. Use potato masher or ricer to mash potatoes into large chunks. Add garlic cloves, butter, and milk or cream and mash until smooth. Add more milk or butter as needed! Season to taste with salt and pepper. Transfer to a large bowl and garnish with parsley if desired.