Roasted Garlic Red Skin Mashed Potatoes
Ingredients
2 lbs red skin potatoes, washed and quartered (leave skin on)
1 whole head of garlic
2 tbsp olive oil
¼ cup milk (whole or 2%)
¼ cup heavy cream
¼ cup sour cream
4 tbsp unsalted butter, softened (plus extra for reheating)
Salt and freshly ground black pepper, to taste
Directions
Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30–35 minutes, until soft and golden. Let cool slightly, then squeeze the roasted garlic cloves out of their skins. Mash into a paste with a fork and set aside.
Place the quartered red skin potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain the potatoes and return them to the pot. Allow them to sit for a minute to release excess steam.
Add the softened butter to the potatoes and mash to your desired texture. Stir in the roasted garlic paste, milk, heavy cream, and sour cream. Mix well, tasting and adjusting with salt and pepper as needed.
If making ahead, transfer the mashed potatoes to a baking dish and refrigerate overnight.
To reheat, preheat the oven to 350°F (175°C). Dot the top of the mashed potatoes with additional butter (about 2–3 tbsp) and cover the dish with foil. Bake for 20–30 minutes, or until heated through. For a golden top, uncover for the last 5–10 minutes of baking.
