Yukon Mashed Potatoes with Roasted Garlic

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   Drizzle the head of garlic with olive oil, wrap in aluminum foil, and bake at 300F for 30 minutes.

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   Boil the potatoes until soft.

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   Blanche the garlic in water three times, changing the water each time.

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   After blanching, remove garlic and cook a fourth time in 1/2 of cream for three minutes.

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    Place garlic cream in food processor and puree until smooth.

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    6.

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    Remove garlic from oven.

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    Carefully peel.

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    7.

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    Puree potatoes.

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    Add remaining cream, butter, garlic cream and thyme.

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    Stir in roasted garlic cloves and salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.