This recipe is a favorite in my house. It calls for red potatoes with the skin on to give it an eye-pleasing, festive color combination of red, green and white.
Roasted Garlic & Basil Mashed Potatoes
Course: DinnerCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
35
minutesThis is a favorite in my house. This recipe uses red potatoes with the skin on to give it an eye-pleasing, festive color combination of red, green and white.
Ingredients
1 large head of garlic
1 teaspoon of olive oil
8 medium/large red potatoes, quartered
6 oz. half & half
1/2 stick unsalted butter
6 large basil leaves, chiffonade
Salt and pepper, to taste
Directions
- Roast the head of garlic:
a. Cut the top of the head to expose the cloves. Drizzle with olive oil.
b. Place the head in a small baking dish and roast at 400 degrees until cloves are beginning to carmelize, approximately 20 minutes. Set aside. - Place the unpeeled, quartered potatoes in a medium pot, cover with water. Boil until potatoes are fork tender, approximately 25 minutes.
- While potatoes are cooking, combine the half & half and butter in a small sauce pan and simmer on low. When warmed through, remove from heat, cover, and set aside.
- Basil chiffonade:
a. Stack the basil leaves on top of each other. Roll them up like a cigar.
b. Slice on a bias. Set aside. - Slice 6 of the roasted garlic cloves. Reserve 2-3 whole cloves for garnish.
- When potatoes are finished cooking, drain and place in a large mixing bowl. Add the half & half mixture and sliced garlic. Mash until smooth or desired consistency. Stir in the basil.
- Add salt and pepper, to taste.