WHOA okay – best mashed potatoes I’ve ever made. Not a joke. The browned butter gives it a sweet, caramelized flavor. I got this from one of Pillsbury’s ‘Best recipes ever’ magazines and they were NOT kidding. The instructions tell you how to roast your own garlic bulb and I have to admit, I didn’t have the time to try that (but can’t wait to)….this time however, I added a tablespoon of jarred minced roasted garlic and it was absolutely delicious. I topped it with some parsley and couldn’t WAIT to devour it 🙂
3 lb. Yukon Gold potatoes, peeled, cut into 2-inch chunks
1 cup milk
Freshly grated Parmesan cheese, if desired
Chopped fresh chives, if desired
Heat oven to 400°F. Cut top off garlic bulb; place bulb on piece of foil. Drizzle exposed top end of bulb with oil; sprinkle with ¼ teaspoon each of the salt and the pepper. Wrap garlic in foil. Bake 50 to 55 minutes or until roasted. Unwrap and squeeze softened garlic into small bowl; mash with fork.
Meanwhile, in 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes longer, stirring often, until butter stops foaming and browned bits form at bottom of pan. Remove from heat. Cool. Stir garlic into cooled butter.
In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; reduce heat to medium. Cover loosely; boil gently 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well and return to
It's easy to scale back this recipe, simply prepare about a tablespoon of butter, ½ tablespoon milk, and ½ teaspoon roasted garlic per potato