Roasted Garlic Mashed Potatoes

Total Time: 24 hrs 45 mins Preparation Time: 24 hrs Cook Time: 45 mins

Ingredients

• Servings: 5
• 3 whole garlic heads
• 1/2 cup pure olive oil
• sea salt
• fresh ground pepper
• 2 lbs yukon gold potatoes
• 1 -1 1/2 cup unsalted butter, at room temperature
• 1 tablespoon garlic paste
• 1 1/2 cups heavy cream, to taste
• sea salt, preferably gray sea salt
• fresh ground black pepper

Recipe

• 1 the night before, cube the potatoes, and put them in a large saucepan with salted cold water and place in the refrigerator overnight.
• 2 roast the garlic: preheat the oven to 350 degrees f, peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; add garlic, and saute for about 10 minutes; season with salt and pepper and transfer pan to the oven to roast for 15 minutes; remove from heat and let cool.
• 3 for the garlic paste: pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan; puree until smooth; you should have a paste-like consistency.
• 4 for the potatoes: the next day, add some more salt and then bring to a boil over high heat.
• 5 cook until tender, about 10 minutes.
• 6 drain well, place potato cubes in a food mill, and grind to remove skins.
• 7 alternatively, smash the potatoes with a large fork or potato masher.
• 8 heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
• 9 add the garlic paste and cook quickly.
• 10 add the cream, season, to taste, with salt and pepper, and bring to a boil.
• 11 reduce the heat to low and fold in potatoes with a wooded spoon or large whisk.
• 12 add the remaining butter by tablespoons, until taste suits you, stirring after each addition.
• 13 season with salt and pepper, to taste, and serve.