I had to zhuzh this thumbnail up a bit because… well, mashed potatoes.
But guys, MASHED POTATOES.
More like the world’s creamiest, most flavorful mashed potatoes.
And yes, I know this is pretty darn basic, but that’s where everybody’s kitchen journey starts – with the BASICS.
So let’s do this thing!
- 4 Yukon Gold potatoes
- 1 head of garlic
- 1/2 cup heavy cream
- 4 tbsp butter
- Extra virgin olive oil
- Chives, chopped
Preheat oven to 400 degrees, and bring a large pot of water to a boil on the stovetop.
Peel potatoes and cut into small, like-size pieces.
Add potatoes to your pot of boiling water and cook until fork tender. I start checking them for doneness after about 15 minutes.
Meanwhile, cut the top off a head of garlic and place it on a sheet of tin foil.
Drizzle with olive oil and wrap it nice and tight in the foil before popping it in the oven for about 15 minutes.
Drain your potatoes when done and put them back in the pot with the heat turned off.
Remove garlic from the oven and open CAREFULLY after giving it time to cool. It will be hot.
Once the garlic (and more importantly, the olive oil) is cooled, squeeze the cloves from the head of garlic.
Add roasted garlic, heavy cream and half the butter to the pot of cooked potatoes.
Mash until creamy and smooth.
Add salt and pepper to taste.
Transfer to a serving bowl and top with the other half of the butter (sliced) and a sprinkling of chopped chives.