Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 1 whole head (bulb) of garlic
- 1 tablespoon olive oil
- ⅓ cup heavy cream
- 5 tablespoons unsalted butter
- Salt and black pepper, to taste
- Chopped fresh herbs, for garnish (optional)
Instructions
- Preheat the oven to 400°F.
- Slice the tip off the garlic bulb exposing the garlic cloves inside.
- Pour olive oil over it and rub it in, then wrap the garlic in foil and bake for 40 minutes or until the cloves are soft.
- Meanwhile, put the potatoes in a pot of cold water.
- Bring it to a boil and add a pinch of salt, then simmer for 15 to 20 minutes or until fork-tender and drain well.
- Squeeze the garlic cloves out of the garlic bulb and add to the potatoes with the cream and butter.
- Cover the pot so the butter melts.
- Mash until creamy and smooth (use a manual masher or rice, not an electric mixer) and season to taste.
- Serve topped with pats of butter and fresh herbs if liked.
- Cook Time: 1 hour