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Prep 20min
Total45min
Ingredients7
Servings2
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Ingredients
1
small bulb garlic
3
tablespoons olive oil
1
lb baby Yukon Gold or other waxy yellow potatoes
3/4
teaspoon salt
1/4
cup half-and-half
Salt and pepper to taste
Fresh basil leaves, if desired
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Steps
1
Heat oven to 400° F. Cut garlic bulb in half; place on sheet of foil. Drizzle 1 tablespoon of the olive oil over garlic; wrap foil around and over garlic. Bake 40 minutes.
2
After about 15 minutes of baking, peel and cut potatoes into 1-inch chunks; place in 2-quart saucepan. Add 3/4 teaspoon salt; cover with water. Heat to boiling over high heat. Reduce heat to simmer; cook about 15 minutes or until fork tender.
3
In small saucepan or microwavable bowl, heat or microwave remaining 2 tablespoons olive oil and the half-and-half until warm.
4
Drain potatoes; return to saucepan or another bowl. Squeeze roasted garlic cloves into potatoes; mash with fork or potato masher. Add warm half-and-half mixture; mash until creamy. Season to taste with salt and pepper; garnish with basil.
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Replace the olive oil with butter in the mashed potatoes. The olive oil adds a fruity flavor, while the butter would add a softer, nutty flavor.
When roasting the garlic, roast two bulbs and save the second garlic bulb to spread over toast or mixed into pasta.
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No nutrition information available for this recipe
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