Recipe Index

Ingredients

• Roasted Garlic:
• 2 heads fresh garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon neutral oil
• Potatoes:
• 3 pounds Yukon gold potatoes, cut into 2 inch pieces
• 8 cups chicken broth
• Infused Garlic Butter:
• 1 1/2 cups half and half
• 8 tablespoons unsalted butter
• 5 cloves garlic, grated
• 2 teaspoons garlic powder
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• For garnish:
• 1 tablespoon fresh chives, chopped

Method

1. Cut the top quarter off the garlic heads, set them in foil, drizzle with the neutral oil and season with 1/2 teaspoon each of salt and pepper. Wrap the foil tightly and roast at 325°F for 1 hour.
2. Cover the potatoes with the chicken broth in a large pot, bring to a boil and cook 15 to 20 minutes until fork tender.
3. While the potatoes boil, melt the butter in a small saucepan over medium heat and add the roasted garlic, grated garlic, garlic powder, thyme and rosemary, cooking 1 minute until fragrant. Stir in the half and half, salt and pepper and keep it over medium-low heat for 5 minutes to infuse.
4. Drain the potatoes and rice them back into the warm pot with a potato ricer.
5. Pull the thyme and rosemary sprigs from the butter mixture, pour it over the potatoes and mix until smooth, then scatter the chopped chives over the mash to serve.

Prep: 1 h · Cook: 20 min · Total: 1 h 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data