Target: 6 × 4 inches · landscape

Fluffy Roasted Garlic Mashed Potatoes

60 min · 4 servings

Ingredients

□ 2 heads garlic

□ 1 tbsp olive oil

□ 2 lb russet potatoes, peeled and cut into 1 1/2-inch chunks

□ 2 tsp kosher salt, divided, plus more for the cooking water

□ 3/4 cup whole milk

□ 10 tbsp unsalted butter, divided

□ 1/3 cup full-fat sour cream

□ 1/4 tsp freshly ground black pepper

□ 2 tbsp chopped fresh chives, parsley, or thyme, optional

1. Roast oiled, foil-wrapped garlic at 400 F. Cover russet potatoes with cold salted water and bring to a boil.

2. Simmer potatoes until knife-tender. Warm milk with 8 tbsp butter, keeping it below a simmer.

3. Drain and dry the potatoes briefly in the hot pot, then rice them with roasted garlic; never blend or beat.

4. Fold in warm dairy, sour cream, salt, and pepper just until smooth. Add optional herbed brown butter.

Cook’s note: Russets and a ricer create fluffy strands; minimal stirring keeps their starch from turning gummy.