How to Make Roasted Garlic Mashed Potatoes | Rachael Ray

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

Peel the yukon gold potatoes and leave them in cold water until ready to cook.

Cover the pot with a lid to bring the water to a boil faster.

Add salt to the water to prevent it from sinking and scarring the pot.

Once the potatoes are tender, drain them.

Prepare a bain-marie by placing a larger pan into a smaller pan filled with water to keep the mashed potatoes warm.

Use a food mill to process the potatoes for fluffiness, adding one medium yukon gold potato per person or half a large russet potato per person.

Warm about 1 cup of milk and a couple tablespoons of butter before stirring them into the mashed potatoes.

Add a sprinkle of white pepper to the mixture.

Prepare the roasted garlic by cutting the ends off two heads, salting them, and drizzling with olive oil before wrapping them in a pouch and roasting at 400°F for one hour.

Once the roasted garlic cools, squeeze it into the potatoes and mix until combined.

Cover the pot with a lid and place it back into the bain-marie to keep warm.

Serve the roasted garlic yukon gold mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens