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
- 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
- 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.