Creamy Mashed Red Potatoes
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These creamy, roasted garlic mashed potatoes compliment a mushroom herb wellington perfectly. Comfort food for the deep, dark nights of the Yule season.
Yule Creamy Mashed Red Potatoes
Ingredients:
2 lbs red potatoes, cubbed
6 TBSP unsalted butter
3/4 cup half and half
1 head of garlic
1 tsp olive oil
Salt and pepper to taste
Garnish:
Fresh chives, finely chopped
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Instructions:
Cut the top 1/4” off the head oof garlic. Drizzle with olive oil and loosely wrap in foil. Roast at 375 degrees for an hour.
Place potatoes in a dutch oven and cover with well salted water. Bring to a boil then simmer 15 minutes or until tender.
Warm the butter and half and half until the butter just melts. Do not over heat.
Drain the potatoes and return to the pot along with the butter and half and half.
Squeeze out the roasted garlic into the potatoes.
Mash the potatoes, adding salt and pepper to taste.
Garnish with fresh chives or other fresh herbs.
I like to leave the skin on my red potatoes for a touch of color and texture and garnish with whatever fresh herbs I have on hand. Is there any food more comforting than mashed potatoes in the dead of winter?
