Garlic Whipped Potatoes
Garlic whipped potatoes but using roasted garlic mixed with a creamy and buttery texture for this classic side dish with a spin.
Ingredients
- 2 pound russet potatoes, peeled & chopped
- 1 cup heavy cream
- 8 tablespoon butter
- 1 medium bulb of garlic
- chives to taste
- salt & pepper to taste
Instructions
- Preheat the oven to 400℉. Then cut the top portion of a bulb of garlic, slightly exposing the cloves inside. Place in the middle of a sheet of aluminum foil then drizzle oil over the top. Wrap the foil around the bulb enclosing the garlic. Bake for 30-40 minutes.
- After placing the garlic in the oven, peel and chop the potatoes. Chop them as even as possible so they cook around the same time. Place them in a pot of water then bring to a boil.
- Once the water is boiling, add two teaspoons of salt and lower the water to a simmer. Then, cover and simmer for about 20-25 minutes or until potatoes are fork tender.
- While the potatoes are boiling, place the heavy cream and butter in a pot on the lowest setting on your stove top. You only want to heat the ingredients; they should not be steaming.
- Now, when the garlic is done, carefully remove from the aluminum foil then take a fork and pull the roasted cloves out. Mash them up in a small bowl.The potatoes should be done around this time. Drain them and place in a bowl.
- In the bowl, add the warmed butter and heavy cream. Mash everything together. Lastly, fold in the roasted, mashed garlic and add salt and pepper to taste. Garnish with chives before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you