Working in restaurants for the last 7 years, I have been so fortunate to get to eat some really amazing food produced by some great chefs. I remember the first time I had Crab and Lobster Bisque Mashed Potatoes at this little steakhouse I was working at a few years ago.
It was like my eyes were opened to this whole world of non-traditional mashed potato creations and from then on I was hooked.
Now, this comforting side dish might not be the fanciest potato I've ever tasted- but it is my Go To recipe for a mash. Buttery Yukon Gold potatoes all mashed up with sour cream for extra creaminess, and roasted garlic for an amazing boost of flavor.
If you've never roasted garlic before, I am confident you will find it easy to do, and an awesome way to get an awesome garlic punch in your dish without having to mince until your fingers are sticky and stinky (I like the smell, but still......).
Preheat your oven to 350 degrees F and grab 2-4 heads of garlic. Cut just the top off of the entire head of garlic leaving the little nub at the other end to hold all the cloves together. Place your garlic on strips of foil and liberally apply extra virgin olive oil. Now wrap them up nice and tight, do another layer if your didn't cover it all. After 30 minutes you will have an awesome smelling kitchen and nice soft garlic. I always do this a little ahead of time, because when it comes out it is hot as hell, and you have to squeeze the garlic out with your fingers.
When your garlic has cooled enough to handle, squeeze the cloves out into a small bowl, and mash up with a fork.
Meanwhile, start on your potatoes. I chopped up 4 medium sized Yukon Gold potatoes and submerged them in cold water. This is a good tip I learned a few years ago. Always start your potatoes in cold water with a little salt, rather then hot boiling water.
Heat on high uncovered until boiling. Once the potatoes come to a boil, it will be about 15-20 minutes until they are fork tender(you can easily slide a fork into them without them breaking apart too much).
When they are soft enough, drain them and immediately put the hot potatoes back into the hot pan you used to boil them.
Add in your butter, sour cream, milk, garlic paste, and salt and pepper to taste. Mash with an old school masher-thing like mine, or whipped them if you like. I like mine a little lumpier than some people might, so feel free to whip them up as smooth as you want!
I'm convinced that this dish can easily be served along side any kind of cooked meat. Also my weirdo husband and kids don't like gravy on their potatoes so ours go naked or topped with cheese and bacon- but if you love gravy feel free to top it off with a little country love.....
Roasted Garlic Mashed Potatoes
Yields 4-6 servings
4-6 medium sized washed Yukon Gold potatoes
2-4 heads of garlic
Salt and pepper to taste
1/2 cup sour cream
1/2 cup butter or margarine
1/4 cup milk
Preheat oven to 350 degrees F.
Cut a thin slice off the tops of your garlic heads. and place on strips of foil. Apply a generous amount of extra virgin olive oil and roll up into a tight ball. Pop in the oven for about 30 minutes. Garlic should be nice and soft. Allow to cool before squeezing the garlic cloves into a small bowl. Mash up the cloves and set aside.
Chop the potatoes into small pieces (no need to peel) and submerge into a large pot of cold water. Add in 1 teaspoon of salt to help flavor the potatoes as the cook. Heat on high heat uncovered until boiling. Once at a boil continue to cook for around 15-20 minutes until easily pierced with a fork.
Drain water form the potatoes, and return quickly to the hot pan. Add the sour cream, butter, milk, and garlic. Mash to desire consistency with a potato masher, or whip with a hand mixer. Salt and pepper to taste.