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. 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. Cool the garlic then peel the cloves, purée them in a small food processor and reserve.
  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. 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.