2 pounds
russet potatoes, peeled and quartered
Peeler Selections Options
|
|
1 tablespoon
Kosher salt plus more as needed
|
2 heads
roasted garlic, cloves peeled and pulp reserved
Peeler Selections Options
|
|
1/2 cup
half & half, warmed, plus more as needed
|
|
4 tablespoons
unsalted butter
|
|
1/4 cup
extra-virgin olive oil
|
|
1 tablespoon
finely chopped fresh rosemary
|
|
freshly ground black pepper
|
Equipment List:
Cooking Instructions
Place the potatoes and 1 tablespoon salt in a large saucepan and add enough cold water to cover the potatoes by 1 inch. Bring to a boil over high heat, reduce the heat to medium and simmer until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain well in a colander.
Place the potatoes back into the pot, add the roasted garlic pulp, butter and 1/2 cup of the half & half. Mash the potato mixture until the desired consistency. Add more half & half to thin the mixture as needed and stir in the rosemary.
Season to taste with salt and pepper. Transfer the potatoes to a serving dish and serve immediately.
Serves 4 to 6.