Italian Mashed Potatoes
|2 pounds||russet potatoes, peeled and quartered|
|1 tablespoon||Kosher salt plus more as needed|
|2 heads||roasted garlic, cloves peeled and pulp reserved|
|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|
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.