| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 head garlic, plus 2 cloves
- 2 teaspoons extra-virgin olive oil
- Kosher salt
- 4 sprigs rosemary
- 1 1/2 sticks (12 tablespoons) unsalted butter, sliced, plus more for the baking dish
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 3/4 to 1 cup whole milk, warmed
Instructions
- Preheat the oven to 375˚. Slice off about 1/4 inch from the top of the garlic head. Place cut-side up on a piece of foil. Top with the olive oil and a pinch of salt; snap a rosemary sprig in half and place on top of the garlic. Wrap in the foil. Roast until the garlic is soft and golden, about 1 hour. Carefully open the foil and let the garlic cool slightly, then squeeze the cloves out of the skin; discard the rosemary.
- Meanwhile, butter a 2-quart baking dish. Smash the remaining 2 garlic cloves; add to a large pot along with the potatoes and the remaining 3 rosemary sprigs. Cover with cold water by 1 inch and season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 15 to 18 minutes. Drain well; discard the rosemary sprigs.
- Increase the oven temperature to 450˚. Press the potatoes, boiled garlic and roasted garlic through a ricer or food mill back into the pot. (Alternatively, return the potatoes and boiled garlic to the pot along with the roasted garlic and mash with a potato masher.)
- Fold in the butter until melted. Gradually stir in 3/4 cup milk until smooth. If the potatoes still seem thick, gradually add the remaining 1/4 cup milk as needed. Season with salt.
- Transfer the mashed potatoes to the prepared baking dish. Bake until browned on top, 30 to 40 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 324 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 48 mg |
| Sodium | 532 mg |