Chef Russel Bry taught me how to make the best Mashed Potatoes when I worked for him at the Eccentric, in Chicago.
Here is my adaptation of what he taught me. Roasted Garlic Mashed Potatoes are a great accompaniment with Roasted and Grilled Beef, Seafood and Foul!
The secret is not to be afraid of butter and heavy cream. Taste the Mashed Potatoes to be sure there is enough butter flavor as well as seasoning.
Be sure to mash your Potatoes when they are hot. Try this recipe either peeled or with the Potato skins left on. Once you master the basic Mashed Potatoes you can have fun by incorporating your favorite fresh herbs like Dill or Basil you may even substitute the Garlic with Wasabi or Horseradish .
Serve your Mashed Potatoes with Natural Pan Drippings, your favorite Gravy, Melted Butter, Olive Oil or grated Parmesan Cheese. There is also a recipe for Truffled Mashed Potatoes as well which may be found here!
Roasted Garlic Mashed Potatoes (Recipe) print version
1 lb. unsalted butter softened
Salt to taste
fresh ground Black pepper to taste
2-3 cups heavy cream (to desired consistency)
¼ cup whole peeled garlic
Preheat your oven to 400 degrees
Toss the whole garlic with the olive oil then season it with salt and pepper
Place the oiled and seasoned garlic in a small baking dish or small metal fry pan
Roast the Garlic for 10 min to start watching it so it does not burn, continue to roast the Garlic until it is golden and is soft. You should be able to smash the Garlic with a fork.
Remove the Roasted Garlic and smash them with the Garlic oil till it is a smooth paste
• Boil the potatoes till very well cooked, then drain
• Place the them back into the pot and then add butter
• Smash the potatoes till the butter is melted and then add the Roasted Garlic, incorporating until smooth
• Note: add cream or stock gradually so you don’t have potato soup
Not enough garlic flavor? Try a combination of fresh chopped and Roasted Garlic.