Roasted Garlic Mashed Potatoes

Give your plain old mashed po’s a makeover by whipping in some roasted garlic and olive oil. We guarantee that next time, you won’t want it any other way.


Serves 4 to 6  Prep Time 10 minutes  Cooking Time 40 to 50 minutes

2 heads garlic
2 tablespoons extra virgin olive oil, plus more for drizzling
1/2 kilo potatoes, peeled and cubed
1/2 cup butter
1/2 cup milk
1/4 cup liquid cream
salt and pepper to taste

1  Preheat oven to 400ºF. Cut off tops of the garlic heads and drizzle with olive oil. Wrap with foil and bake for 30 to 35 minutes. Allow to cool slightly. Then using a fork or small knife, remove roasted garlic from its skins.

2  Meanwhile, bring water to a boil in a medium saucepan. Boil the potatoes until soft in the center when pricked.

3  Pour liquid and potatoes in a strainer and allow the potatoes to drain off the liquid.

4  Mash potatoes with a masher or fork.

5  Add roasted garlic, equivalent to 1 bulb in the mashed potatoes, and mash to combine.

6  Whisk in butter, milk, and liquid cream. Season with salt and pepper.

7  To serve, place in a serving bowl, garnish with remaining roasted garlic bulbs, then drizzle with extra virgin olive oil.

Photography by Miguel Nacianceno | Recipe and Food Preparation by Aileen Anastacio | Styling by Paulynn Chang Afable | Props from Rustan's Department Store

• jomai Sep 07 2010 @ 09:54pm Report Abuse

     

  a liquid cream is the a.p. cream or all-purpose cream. you can buy the ones in carton packs like nestle or the premium ones in cans which are more yummy.
• bea May 12 2010 @ 07:56pm Report Abuse

     

  what's a liquid cream?
• Ella B. Apr 14 2010 @ 05:58am Report Abuse

     

  How about boiling the potatoes unpeeled? Then scoop out the soft flesh to mash. Then put it all back in the hollowed out potato skin for a different kind of serving plate. :)
• Mavs Apr 13 2010 @ 01:23am Report Abuse

     

  I like this one. It's a very tasty potato dish.