- Preparation: Easy
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Yield: 4 servings
- 2 large heads garlic
- 2 Tbsp extra-virgin olive oil, divided
- 5 large (2½ lbs) Pacific Gold Gold Potatoes, peeled and cut into rounds ¼ inch thick
- 4 Tbsp unsalted butter, at room temperature
- 6 Tbsp whole milk, plus more if needed
- kosher salt and freshly ground pepper
- Preheat the oven to 400°F. Cut a ½ inch slice off the top of each garlic head to expose the cloves, put the garlic in a small baking dish, and drizzle with the olive oil. Cover tightly with aluminum foil and bake until very tender when pierced with a small knife, about 55 minutes. Remove from the oven, uncover, and let cool to the touch. Break apart the garlic heads. Peel or squeeze each clove from its base to push out the garlic. In a small bowl, mash the garlic with a fork until almost smooth. You should have about ⅓ cup. Reserve any olive oil from the baking dish.
- Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes. Transfer the potatoes to a bowl.
- Empty the pot and wipe dry. Return the potatoes to the still-hot pot. Add the butter and 4 Tbsp of the roasted garlic and mash well with a potato masher. Add the 6 Tbsp milk, 1 tsp kosher salt, and ½ tsp pepper. Continue to mash, adding more milk, 1 Tbsp at a time, if needed to reach the desired consistency. Taste and add more of the roasted garlic, if desired. Serve at once, drizzled with the reserved garlic oil.
- These potatoes can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature, then reheat gently over low heat, stirring often, just before serving.
Source: Williams Sonoma Potato by Selma Brown Morrow