George's Fluffy Garlic Mashed Potatoes
This recipe creates incredibly fluffy garlic mashed potatoes by roasting a head of garlic to sweet perfection and boiling russet potatoes until tender. The key to their light texture lies in using a potato ricer. Warm cream infused with rosemary and softened butter are then mixed in, resulting in a rich, aromatic, and perfectly seasoned side dish ideal for any meal.
Equipment
- 1 Potato Ricer Essential for achieving a fluffy, lump-free texture.
- 1 Large Pot For boiling the potatoes.
- 1 Small Pot For warming and infusing the heavy cream.
- 1 Large Mixing Bowl For combining the mashed potatoes and other ingredients.
- 1 Aluminum Foil For roasting the garlic head.
Ingredients
Main
- 1 head garlic
- Extra-virgin olive oil
- 3 pounds russet potatoes
- Water
- Kosher salt
- 1 1/2 cups heavy cream
- 3 sprigs rosemary
- 8 tablespoons 1 stick unsalted butter, at room temperature
- Freshly ground black pepper
Instructions
- Heat the oven to 400 degrees F.
- Cut the top off the garlic and wrap it in foil leaving the top cut edge exposed. Drizzle on some olive oil and bake for 45 minutes or until the garlic is soft and caramelized. Remove from the oven and let cool a bit.
- Meanwhile peel the potatoes, cut them into cubes, and put them into a medium sized pot. Cover them with water and add a big pinch of salt. Bring them to a boil over high heat, then lower the heat to medium and simmer until they are tender, about 20 minutes. Drain them well.
- While the potatoes are cooking, warm the cream and rosemary in a small pot over low heat. When you are ready to mash, strain out the rosemary.
- When the potatoes are dry but still hot, put them through a ricer into a large bowl. Squeeze in the garlic and add some of the warm cream. Mix well, then add the butter and mix again. Add more cream if they are too dry. Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
For truly fluffy mashed potatoes, ensure your potatoes are well-drained and dry after cooking; excess water leads to a gummy texture. The potato ricer is essential here, creating a light, airy consistency that a traditional masher cannot replicate. Roasting the garlic until deeply caramelized develops a sweet, mellow flavor that balances the richness of the cream and butter – avoid burning it, as this will introduce bitterness. Always warm your cream and butter before incorporating them; this helps them emulsify smoothly into the hot potatoes, preventing a greasy or lumpy result. The rosemary infusion adds a subtle aromatic layer; feel free to experiment with thyme or bay leaf for variations. Finally, remember to taste and adjust seasoning diligently at the end, as potatoes absorb salt readily.