Smoky Garlic Mashed Potatoes

🧂 Ingredients

• 3 pounds Yukon Gold Potatoes
• 1 head of smoked garlic or roasted

  about 10-12 cloves (see recipe instructions or link to smoked garlic recipes0
• 1 cup heavy whipping cream
• 1/2 cup evaporated milk

  sub with whole milk
• 1/4 cup butter

  melted (plus 2-3 pats of butter for topping)
• 1/2 cup whipped cream cheese

  full fat
• Salt to taste

  (plus extra for boiling potatoes)
• 1/4 teaspoon black pepper

Instructions

• 1 Smoke the garlic [https://www.derrickriches.com/smoked-garlic/] as instructed.
  Let it cool for 20-30 minutes, and extract the individual cloves.
• 2 Heat a large pot with enough water to cover the potatoes by 2 inches.
• 3 Once up to a boil, add 1 tablespoon of salt.
• 4 Make shallow lengthwise slits on the skins along one side of the potatoes, and
  add them whole to the boiling water.
• 5 Boil potatoes for 30 minutes or until completely tender.
• 6 Drain the potatoes in a colander.
• 7 Let them sit for a few minutes until they are easy enough to handle.
• 8 Carefully peel off the skins. It’s okay if some remains. It adds to the rustic
  vibe of the dish.
• 9 Warm the cream, milk, and butter in a saucepan on the stove over low heat. Do
  not scald or boil the milk.
• 10 Once the butter is melted, remove the pot from the heat and keep it warm.
• 11 Next, place the potatoes in a large mixing bowl and mash them along with the
  smoked (or roasted) garlic cloves with a masher or hand mixer.
• 12 Carefully pour in the heavy cream mixture and combine with a spoon.
• 13 Next, stir in the cream cheese, salt (start with 1/2 teaspoon and work up from
  there), and black pepper.
• 14 Taste and adjust seasonings to your liking.
• 15 Transfer garlic mashed potatoes to a serving dish and top with extra pats of
  butter.
• 16 Store leftovers within 2 hours of serving.

Nutrition Info