Make Ahead Mashed Potato
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Side Dish

Make-Ahead Roasted Garlic Mashed Potatoes

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As I have previously mentioned back around Thanksgiving , mashed potatoes are easily the food Rob has the strongest opinions about.  This was another of his mashed potato creations.  He wanted to make a slightly more simple flavor profile and focused on doing a “make-ahead” style.

If you are anything like Rob and I, the holidays can involve a lot of travel and celebrations in different places, at different times so that you can see all of your family.  We needed a good dish that could be prepped in advance and easily reheated a few days later.  Enter these potatoes.

Rob roasted a whole bulb of garlic to go into the mash to add a simple but rich flavor.  If you have never roasted your own garlic is really easy.  You drizzle olive oil over a whole bulb, wrap in foil, and roast for about an hour.  Done!  The cloves breakdown a bit and soften and you can just squeeze them out.  Plus it just smells awesome.


Make-Ahead Roasted Garlic Mashed Potatoes

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Keyword: Garlic, Mashed Potato, Potato, Roasemary, Roast Garlic
Servings: 6 People

Ingredients

  • 1 lb Yukon Golds Pealed and Quartered
  • 6 Tbs Tbs Butter Separate 4 and 2
  • 8 oz Whole Milk
  • 2 Rosemary Stems Minced
  • 1 Garlic Bulb
  • Salt & Pepper

Instructions

  • Preheat the oven to 350F. Coat the garlic in a little olive oil, wrap in foil, and roast for an hour.
  • Rinse Potatoes with cold water to remove as much starch from the surface as possible. In a stock pot, heat 1-1.5 inches of water with a steamer basket or metal colander inside (do not let water touch the potatoes). Once boiling, add the potatoes, cook covered for 10 minutes.
  • Remove the potatoes from the stock pot (be careful when handling the colander) and rinse under cold water to rinse off the starch. Add a little more water to the pot if needed based on evaporation. Put the potatoes back in and steam another 10 minutes.
  • Remove the potatoes and run through a ricer or food mill with the roasted garlic cloves. Fold in the melted butter then the warmed whole milk. Fold in the rosemary. Salt and Pepper to taste.
  • Refrigerate for up to 2-3 days. Reheat in the oven at 350F for about 20-30 minutes.
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