Ingredients
Scale
- 2 pounds Yukon Gold potatoes (Peeled and cut into chunks)
- 1 head garlic (For roasting)
- 1/2 cup unsalted butter (Add more for extra creaminess)
- 1 cup heavy cream (Or milk for a lighter option)
- Salt and pepper (To taste)
Instructions
- Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast for about 30-35 minutes or until soft.
- While the garlic is roasting, place the peeled and chopped potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Let them steam for a couple of minutes to remove excess moisture.
- Once the garlic is roasted, squeeze the cloves into the potatoes. Add the butter and heavy cream. Mash everything together until smooth.
- Season with salt and pepper to taste. If you want it creamier, feel free to add more cream!
- Prep Time: 10
- Cook Time: 40