Creamy Garlic Mashed Potatoes (Printable Version)

Velvety smooth potatoes with roasted garlic, cream, and a touch of brown butter for the ultimate comfort side dish.

# Ingredients:

→ Base Ingredients

01 - 1 head garlic
02 - 1 teaspoon extra virgin olive oil
03 - 4 pounds potatoes, peeled and quartered (preferably Yukon Gold)
04 - 2 cups heavy cream
05 - 2 cups whole milk
06 - 3 sprigs fresh thyme
07 - 6 tablespoons salted butter, at room temperature
08 - Salt and black pepper, to taste

→ Finishing

09 - 3 tablespoons butter, for browning
10 - Fresh thyme sprigs, for garnish

# Steps to Follow:

01 - Preheat oven to 200°C. Cut the garlic head in half horizontally, drizzle with olive oil, and roast for 12 minutes until soft and lightly browned.
02 - Meanwhile, place peeled and quartered potatoes in a large pot with cold water. Bring to a boil and cook for 20-25 minutes until fork tender.
03 - Drain the potatoes thoroughly. Pass the potatoes and roasted garlic cloves through a potato ricer, or mash them directly in the pot with a potato masher.
04 - Incorporate the heavy cream, milk, thyme sprigs, room temperature butter, salt and pepper into the potatoes. Stir gently to combine without overworking.
05 - In a small skillet over medium heat, melt 3 tablespoons of butter and continue heating for 2-3 minutes until it develops a nutty aroma and golden-brown color. Remove from heat immediately.
06 - Transfer the mashed potatoes to a serving dish, drizzle with the browned butter, and garnish with fresh black pepper and thyme sprigs.

# Additional Notes:

01 - Start with cold water when boiling potatoes for even cooking.
02 - Avoid overworking the potatoes to prevent a gluey texture - use a masher or ricer rather than a blender or food processor.
03 - Warming the dairy before adding helps everything blend smoothly.
04 - Season at every stage for layered flavor development.
05 - These mashed potatoes can be made up to 2 days in advance; store in an airtight container and reheat with additional milk or butter.
06 - Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

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