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

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.


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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