Total Time: 1 hour
Roasted Garlic Mashed Potatoes
Roasting the garlic before adding it to the mashed potatoes results in a mild garlic taste. We leave the skins on the potatoes to produce an authentic Steakhouse mashed potato.
1 head of garlic
2 lbs. red potatoes, washed and cut into 1 inch cubes
4 cups chicken broth
1 stick of butter
1/4-1/2 cup milk or buttermilk
kosher salt and pepper
Cut the top 1/4 of the garlic head off, exposing the tops of each clove. Pour olive oil over the top of the head. Wrap in aluminum foil and roast in a 425 degree F oven for 30-35 minutes. Let cool. Squeeze the bottom of each garlic clove to release the clove of garlic out of its papery covering. Place the garlic cloves in a small bowl and mash with a fork.
While the garlic is roasting in an oven, put potatoes in a saucepan and cover with chicken broth. Cook over medium heat until tender and easy to pierce with a fork, about 30 minutes. Remove from heat and strain potatoes immediately. Discard the broth and place potatoes in a bowl. Add butter and garlic to potatoes and mash, either with a potato masher or a mixer. If potatoes are too stiff, add buttermilk until they reach your desired consistency. Add kosher salt and pepper to taste. Serve warm.