2lbsyukon gold potatoespeeled, diced and rinsed in cold water
1/3cupunsalted butterroom temperature
1cuphalf and halfwarm
Kosher salt and pepper to taste
Preheat oven to 400.
Remove top of garlic head so that all cloves are showing. Add garlic to a large piece of foil. Drizzle with olive oil then completely wrap it up.
Add garlic to a baking sheet and bake for about 50-60 minutes or until garlic is completely tender.
Next add water to a very large pot along with some salt to taste for potatoes and bring to a boil. Once water is boiling, add potatoes and cook for about 20 minutes or until potatoes are completely tender when pierced with a knife or fork. Drain potatoes then rinse potatoes in warm water to remove starch.
Add half in half, roasted garlic and butter to a medium sized pot over medium heat. Once butter has melted and liquid is warmed through, mash garlic in the liquid.
Add garlic liquid to potatoes in increments of 1/3 cup and mix and mash along the way until the potatoes reach the consistency you prefer. DO NOT DUMP ALL LIQUID INTO POTATOES AT ONCE.
Finally season with garlic powder, salt and pepper and serve.
Don’t add your liquid all at once Your potatoes aren’t capable of soaking in all the liquid in one go and if you try to force them to you will end up with wet mashed potatoes. Yuck. Add your liquid in small increments and thank me later.Do taste your potatoes along the way Mashed potatoes tend to need a lot of salt because of all the starch and fat being used. It’s very easy to under or over season your potatoes if you aren’t proactive about tasting as you go. Season, stir, taste and repeat.