Whether it’s Thanksgiving Day or any other day, mashed potatoes are best made right before the meal – a la minute, as they say in the restaurant biz. But there are some things you can do to make the mashed potato-making run smoothly. Get those spuds peeled and in water. Park them in your fridge until you’re ready. Oh, and get that garlic roasted. Those steps plus a bottle of our Roasted Garlic Avocado Oil? Mashed potato perfection.
Time: 1 hour
Serves 4-6Rating
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Loading...| For the Roasted Garlic: | |
| 1 large head garlic | |
| Roasted Garlic Extra Virgin Olive Oil | |
| Fleur de Sel | |
| For the Mashed Potatoes: | |
| 2 lbs Yukon Gold potatoes | |
| 1 tsp Fleur de Sel | |
| 1/4 cup Roasted Garlic Extra Virgin Olive Oil | |
| 1/2 stick butter | |
| 1 cup reserved cooking water from the potatoes | |
| Ground White Pepper |
| 1. | For the roasted garlic: Preheat oven to 375°F. Trim the top from the head of garlic exposing the cloves. Place in a foil pouch. Drizzle with Roasted Garlic Extra Virgin Olive Oil and sprinkle with Fleur de Sel. Crimp the pouch closed and roast for 30-40 mins or until the garlic is very soft. When cool enough to handle, squeeze from the pod. You can refrigerate the roasted garlic for up to 1 week. |
| 2. | Make ahead tip for the potatoes: Peel and quarter the potatoes. Place in a large container and cover with water. Refrigerate until read to use. Discard the starchy water and proceed with boiling the potatoes in fresh water. |
| 3. | Boil the potatoes by adding the potatoes to a pot with cold water and plenty of salt. The water should taste like the Gulf of Mexico. Bring to boil and simmer until cooked through - about 20 mins. Drain and reserve 1 cup of cooking water. |
| 4. | While still hot, mash the potatoes with a ricer or masher in a large bowl. Add in the olive oil, butter, 1/2 cup of the cooking water, roasted garlic, 1 tsp Fleur de Sel and a pinch of white pepper. Continue folding until creamy, adding more cooking water if needed. Taste and adjust with salt. |
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