Garlic Mashed Potatoes

Prep Methods/Techniques: ,
Cuisine:
Course:
Servings: 4
Description
I use whatever liquid I have on hand. The potatoes always taste a little different but they are always good.
Noted on 4/6/2012
Ingredients
  • 1 large head of garlic
  • 1 tbsp olive oil
  • 2 tbsp vermouth
  • 2 to 3 pounds potatoes (Yukon Gold or russet, your choice)
  • 4 to 12 tablespoons unsalted butter (1/2 to 1 1/2 sticks, at room temperature)
  • 1/2 cup to 1 1/2 cups liquid (milk, cream, sour cream, plain yogurt)
  • Salt and lots of freshly ground black pepper
Method
  1. 1
    Preheat the oven to 300°F Put the garlic in a small baking pan or ramkin and drizzle with the olive oil and vermouth. Bake in the oven for 40 minutes to 1 hour or until brown and very soft.
  2. 2
    Cool the garlic then peel the cloves, purée them in a small food processor and reserve.
  3. 3
    Bring a large pot of salted water to a boil and add the potatoes. Boil for 20 to 40 minutes or until very tender. Reheat the oven to 350°F. Peel the potatoes and rice them into the bowl of a stand mixer fitted with the whip attachment.
  4. 4
    Whip the potatoes with the butter and reserved garlic, then whip in the liquid. Season with salt and pepper. Turn the potatoes into a baking dish and cover with aluminum foil. Bake in the oven until heated through, 20 to 30 minutes.
Cook's Notes
Yield

4 to 6 servings

Ingredient Notes
Use as much butter and liquid as you like to get the potatoes to your desired consistency.