Thanksgiving; a holiday for friends and family to gather in a warm house, spending quality time in the kitchen and at the dinner table. No pressure with gift giving – What to get? How much to spend? Will they like this? Just a simple day spent with good company and most importantly, good food.
As the years have evolved and we’ve grown older, the cooking duties have been passed from my mother to her daughters. My parents are still in charge of the turkey, but the rest of the fixins are handled by my sisters and I.
Here’s a simple recipe for roasted garlic mashed potatoes. Roasted garlic is great for other uses – spreading over a warm and crispy baguette, mixed in with pasta and sauteed vegetables, or just enjoying it as is.
Roasted Garlic Mashed Potatoes
- 8 medium sized Russet potatoes
- 1 head of garlic
- Sea salt
- Black pepper
- Olive oil
- Preheat oven to 400 degrees F.
- Cut off about 1/4″ off the top of the garlic head, exposing the individual cloves of garlic.
- Drizzle olive oil in a small baking dish. Place garlic head in the baking dish and drizzle additional olive oil atop. Sprinkle with sea salt. Cover with aluminum foil and bake for 30-35 minutes.
- While the garlic is roasting, peel and halve the potatoes.
- Place the potatoes in a large pot, add 1 teaspoon of sea salt, and add water. The amount of water should just cover the potatoes, no more, no less.
- Bring to a boil over medium-high heat. Cook until potatoes are soft and fall apart when poked with a fork. Remove from heat and mash with a fork. Set aside.
- Remove garlic from oven and let cool. Use a fork to pull the cloves from the skin. Add to mashed potatoes and mix well.