Categories: Sides
Ingredients
- 1 head garlic, plus 2 cloves
- 2 tsp olive oil
- Kosher salt
- 4 sprigs rosemary
- 1 1/2 sticks unsalted butter, sliced, plus more for the baking dish
- 3 lbs. Yukon gold potatoes, peeled and cut into 2-inch chunks
- 3/4 to 1 cup whole milk, warmed
Directions
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Preheat the oven to 375. Slice off about 1/4 inch from the top of the garlic head. Place cut-side up on a piece of foil. Top with the olive oil and a pinch of salt; snap a rosemary sprig I half and place on top of the garlic. Wrap in the foil. Roast until the garlic is soft and golden, about 1 hour. Carefully open the foil and let the garlic cool slightly, then squeeze the cloves out of the skin; discard the rosemary.
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Meanwhile, butter a 2-quart baking dish. Smash the remaining 2 garlic cloves; add to a large pot along with the potatoes and remaining 3 rosemary sprigs. Cover with cold water by 1 inch and season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 15 to 18 minutes. Drain well; discard the rosemary sprigs.
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Increase the oven temp to 450. Press the potatoes, boiled garlic and roasted garlic through a ricer or food mill back into the pot. Or mash with a potato masher.
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Fold in the butter until melted. Gradually stir in 3/4 cup milk until smooth. Season with salt.
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Transfer the mashed potatoes to the prepared baking dish. Bake until browned on top, 30 to 40 minutes.