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Roasted Garlic Mashed Potatoes
These Garlic Mashed Potatoes are made with roasted garlic, Parmesan cheese, and fresh basil.
Ingredients
- 4 pounds russet potatoes
- 1 head of garlic, roasted
- 1/4 cup parmesan cheese, grated
- 1 bay leaf
- 1 tablespoon salt
- 1/2 cup warm whole milk
- 3/4 cup chicken broth
- 1/2 cup unsalted butter, softened
- 1/4 cup sour cream
- salt and pepper to taste
- 2 teaspoons olive oil
- 2 tablespoons fresh basil, chopped
Instructions
- To roast the garlic, preheat the oven to 400°F.Cut the top of the garlic head, exposing the garlic cloves, and place it in the middle of aluminum foil cut side up.Drizzle a tablespoon of olive oil and wrap the garlic.Roast it for 25 minutes, or until the garlic is golden and mushy. Unwrap and let it cool.In a small saucepan, melt butter, add oregano, and simmer on low uncovered for 5, stirring often. Add chicken broth and simmer for additional 5 minutes. Remove from heat.To make the mashed potato, peel the potatoes if desired. Cut into medium pieces and place them in a large pot, filled with cold water. Add bay leaf and salt. Bring it to a boil over medium-high heat. Continue to cook until potatoes are tender, about 15 minutes. Remove bay leaf and drain the water.Remove garlic shell and press the roasted garlic through a garlic press into potatoes.Add milk to hot butter mixture and stir. Combine all ingredients to a large bowl.Using a potato masher, mash the potatoes until nice and smooth (or chunky, however you like it). Salt and pepper to taste.