Roasted Garlic Mashed Potatoes

Instructions

1. Step 1

   Heat the oven to 200°C.

   Cookware: oven

2. Step 2

   Slice the top from each garlic head to expose the cloves. Drizzle with the olive oil, wrap tightly in foil, place on a baking sheet, and roast until deeply golden and soft.

   Timer: 45 min (fixed)

   Ingredients used: 80.0 gr Garlic, 15.0 ml Olive Oil

   Cookware: aluminum foil, baking sheet, Chef Knife, cutting board, oven

3. Step 3

   While the garlic roasts, peel the potatoes, cut them into 4 cm chunks, and place them in a large pot. Cover with cold water by about 3 cm.

   Ingredients used: 1200.0 gr Potato

   Cookware: Chef Knife, cutting board, large pot

4. Step 4

   Bring the potatoes to a boil over high heat, then reduce to medium heat and cook until easily pierced with a knife.

   Timer: 18 min (fixed)

   Cookware: Chef Knife, large pot

5. Step 5

   Drain the potatoes thoroughly, return them to the pot, and stir over low heat until excess surface moisture evaporates.

   Timer: 2 min (fixed)

   Cookware: colander, large pot, wooden spoon

6. Step 6

   Combine the butter and milk in a small saucepan and warm over low heat until the butter melts. Do not boil.

   Timer: 3 min (fixed)

   Ingredients used: 85.0 gr Unsalted Butter, 180.0 ml Whole Milk

   Cookware: small saucepan, wooden spoon

7. Step 7

   Once the roasted garlic is cool enough to handle, squeeze the soft cloves into the potatoes. Mash until no large potato pieces remain.

   Timer: 3 min (fixed)

   Cookware: large pot, potato masher

8. Step 8

   Fold the warm milk and butter mixture into the potatoes, then add the salt and black pepper. Stir just until creamy and evenly seasoned, then serve hot.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 12.0 gr Fine Salt

   Cookware: large pot, wooden spoon