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Mashed Potatoes with Roasted Garlic
Ingredients
Conversions to European measurements can be found here!
For 4 people
- 3 large heads garlic
- 1/4 cup olive oil
- 3 pounds yukon gold potatoes
- 4 oz Chevre Cheese
- 1/4 cup heavy cream
- salt and pepper to taste
Procedure
Preheat the oven to 400 degrees. Begin by roasting the heads of garlic. Cut the tips off the garlic heads and coat them with olive oil. Wrap them up individualy in tin foil and leave the tops slightly open to allow some steam to vent. The opening should be slightly smaller than your pinky finger. Leave the garlic to roast in the oven for 30 minutes. After 30 minutes remove the garlic heads, leave them in the tin foil on a counter somewhere, and allow them to cool slowly for an additional 30 minutes. They will continue cooking during this time.
While your garlic is roasting peel the potatoes and drop them into boiling salted water. Allow the potatoes to cook for 10 to 15 minutes depending upon the size of the potatoes. You'll know they are done when you can slide a fork into them and it pulls out without any resistance. When they are done, drain the potatoes and return them to the pot.
Remove the roasted garlic from the garic skins. It's pretty easy to get the roasted garlic out of the skins by breaking off the individual cloves and squeezing the clove out through the cut end. Drop the roasted garlic straight into the pot with the cooked potatoes.
Add a pinch of salt and pepper,the heavy cream, and the Chevre to the pot with the potatoes. Mash the entire mixture until its very smooth.