Ingredients:

  • 1 head of garlic
  • 1 tablespoon olive oil (15 ml)
  • Pinch of salt
  • Pinch of black pepper
  • 2 pounds Yukon Gold potatoes, peeled and quartered (approx. 900g)
  • 1 teaspoon salt, plus more to taste
  • ½ cup unsalted butter (113g), divided
  • ½ cup heavy cream (120 ml), warmed
  • ¼ cup milk (60 ml)
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare garlic with olive oil, salt and pepper then roast until soft and golden, about 25 minutes.
  2. Boil potatoes with salted water until fork-tender, about 10 minutes.
  3. Melt half of the butter in a saucepan over medium heat. Cook until it turns golden brown and smells nutty.
  4. Drain potatoes and rice or mash until smooth.
  5. Stir in roasted garlic, browned butter, remaining butter, warm cream, and milk. Season with salt and pepper to taste for perfect garlic mashed potatoes.
  6. Garnish with chives (if using) and serve immediately.