Roasted Garlic Mashed Potatoes

70 min

Serves 6

Step 1

Preheat oven to 375º F.

Step 2

Wash and quarter potatoes, keeping them immersed in cold, salted water as you work.

Step 3

Toss garlic clove in olive oil and set on baking sheet, roast until garlic has turned golden brown, about 20 minutes.

Step 4

Put potatoes in a large pot with a lid with salted, cold water. Cover and bring pot to a boil over a high heat and then reduce to medium boil for 15 to 20 minutes, or until potatoes easily pierce with a sharp knife. Drain through a colander.

Step 5

Remove roasted garlic from the oven. Using the flat side of a chef’s knife crush the garlic and chop very finely.

Step 6

Transfer the potatoes and garlic to an electric mixer fitted with a paddle. Mix at low speed to break up potatoes, then slowly add the chicken broth and two tablespoons of the butter, one teaspoon of salt and a few grinds of pepper.

Step 7

Scrape down the side of the bowl down, beat in more balance of butter, additional broth if needed for consistency and chives. Adjust seasoning to taste spoon.

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