I love garlic in anything, but I especially enjoy it in these mashed potatoes. What’s better on a cold winter’s night than mashed potatoes?
2 large heads of garlic
4 tablespoons olive oil
8 large Yukon Gold potatoes, peeled and cubed
8 tablespoons (1 stick) butter, plus1 tablespoon
2 Maui onions, diced medium
1 cup half and half
Salt and pepper to taste
1 bunch chives, trimmed and cut chiffonade style
1. Preheat oven to 350º. Cut off the tops of the garlic and place the topless bulbs in a Pyrex pan and drizzle with 2 tablespoons of the olive oil and cover with foil. Bake for approximately 50 minutes or until garlic cloves are golden brown and start to pop out of the bulb. Remove from the oven and let cool until you can handle the garlic. Squeeze the garlic cloves out into a small mixing bowl. Mix the garlic together until it is smooth and creamy. Cover and set aside.
2. Place the Yukon potatoes in a large pot and cover with water. Add 2 tablespoons of salt and bring to boil. Reduce the heat to simmer for approximately 20 minutes or until tender. Remove from heat and drain the potatoes. Leave the potatoes in the pot and cover.
3. Heat 1 tablespoon butter and 2 tablespoons olive oil in a heavy bottomed sauté pan over medium-high heat and add Maui onions. Reduce the heat to medium and stir every few minutes until the onions turn a nice caramel color. Remove from heat and set aside.
4. Melt the stick of butter with the half and half over medium-low heat until it comes to a low boil. Remove from heat. Pour the mixture in small batches over the potatoes and mash together with a potato masher. Continue until potatoes are mashed and fluffy. Add the roasted garlic and the onions. Mix together until smooth and return to stove over medium heat and continue stirring until the potatoes are hot. Season the potatoes with salt and pepper to taste. Garnish with the chives and serve.