Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into equal 2-inch chunks
  • 2 tsp kosher salt
  • 1 head garlic
  • 1 tbsp olive oil
  • 1/2 cup unsalted butter
  • 1 cup whole milk
  • 1/2 tsp white pepper
  • 1 tsp fine sea salt

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves.
  2. Drizzle the garlic with 1 tbsp olive oil, wrap tightly in aluminum foil, and roast for 30-40 minutes until the cloves are soft and golden.
  3. Squeeze the roasted cloves out of the skin and mash them into a smooth paste.
  4. Place the 3 lbs of potato chunks in a large stockpot and cover with cold water by at least one inch. Add 2 tsp kosher salt.
  5. Bring the water to a boil, then reduce to a simmer. Cook for 12-15 minutes until the potatoes are fork-tender.
  6. Drain the potatoes thoroughly and let them steam-dry in the pot for 2 minutes to remove excess moisture.
  7. In a small saucepan over medium heat, combine 1/2 cup unsalted butter and 1 cup whole milk. Stir in the roasted garlic paste until melted and fragrant.
  8. Pour the warm garlic cream over the drained potatoes. Mash until smooth using a potato masher or a ricer.
  9. Stir in 1/2 tsp white pepper and 1 tsp fine sea salt.