In this recipe, you’ll stir roasted garlic into creamy, ultra-rich mashed potatoes for incomparable flavor, then finish off the fluffy mound with a generous helping of crunchy bacon bits.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 head garlic
- 2 tablespoons extra-virgin olive oil, divided
- kosher salt
- 3 pounds russet potatoes, peeled
- 8 ounces bacon, cut into a small dice
- 3 cups half-and-half, or less, to taste
- Freshly ground black pepper
Instructions
- Roasted garlic: Preheat oven to 350 degrees F. Slice off the top of the garlic head to expose the cloves; place in center of a sheet of foil. Drizzle 1 tablespoon olive oil over the top and season generously with salt. Wrap in foil and bake in the oven until golden and tender, about 1 hour.
- Potatoes: Cut peeled potatoes into ½-inch dice. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place diced potatoes into a pot filled with cold salted water (as “salty as the sea”). Bring to a boil over high heat, 6–8 minutes. Once boiling, reduce to a simmer and cook until fork tender, 15–20 minutes.
- Bacon bits: In a large saucepan over medium heat, cook the bacon until crisp and browned, about 10 minutes. Use a slotted spoon to transfer bacon bits to a paper towel-lined plate. Reserve the bacon fat in a small bowl and set aside.
- Return the pan to stove over low heat, and add just enough half-and-half to coat the bottom of the pan. Use a wooden spatula to deglaze the pan, scraping up all the browned bits (or “fond”). When small bubbles form around the edges of the pan, add the rest of the half-and-half. Stir until warmed through, then remove from heat.
- Potatoes are done cooking when you can easily cut a piece in half with a fork. Drain potatoes in a colander, then add back to the pot. Turn heat to medium-low and let them dry, uncovered, stirring occasionally, 1–2 minutes. When the bottom of the pot is dry, turn off the heat: they are ready for the potato ricer. Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot. Fold in half of the warm half-and-half and gently stir to combine; avoid overmixing the potatoes, which could lead to a gluey texture. Add another ½ cup of half-and-half, and stir again. Drizzle with 2 tablespoons reserved bacon fat, and stir to combine. Add more half-and-half as needed to reach desired consistency. Then season to taste with salt and pepper (keeping in mind that the bacon bits will also add salt).
- Squeeze roasted garlic out of its skin into a small bowl, and use a fork to mash it into a paste. Add 1 tablespoon olive oil to thin out the paste and continue mashing. Fold the garlic paste into the potatoes and stir to distribute evenly; then add half the bacon bits and gently stir to incorporate. Season to taste with salt and pepper. Transfer to a warmed serving bowl, garnish with remaining bacon bits, and serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 275 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 35 mg |
| Sodium | 465 mg |