Roasted Garlic Mashed Potatoes

These are the delicious mashed potatoes from Mom's cooking class.

Servings: 12

Ingredients:

3 lbs Idaho potatoes

2 Tbsp Kosher salt

1 bay leaf

½ cup yellow onion, diced ¼”

½ cup milk

1 cup butter

1 cup roasted garlic **

      1 cup fresh, peeled garlic

      1 cup olive oil

1. Peel and cut potatoes into quarters.  Place cleaned quartered potatoes and 2 Tbsp of kosher salt, bay leaf, and diced yellow onion into a 4-qt stock pot.  Cover potatoes by one inch with cold water, place over high heat.  Bring to a boil, reduce heat to medium, continue to cook until potatoes are fork tender.  Approx 22 minutes total cooking time.

2. In a 1-qt. sauce pot, add: milk, butter, and roasted garlic.  Bring to simmer.

3. Drain potatoes as soon as they are done; if you let them over cook or sit in water too long, your potatoes will be soupy or glue-like depending on your choice of potatoes.  When completely drained, return potatoes to large pot.

4. Add a third of the warm liquid mix to potatoes.  Mash potatoes.  Add remaining liquid.  Continue to mix until liquid is completely incorporated.  Taste and check seasoning, adding more kosher salt and fresh cracked pepper if needed.  Serve.

**TO ROAST GARLIC:

1. Place 1-cup of peeled garlic cloves in a 1-qt sauce pot with a 1-cup of olive oil.  Cover pot with a lid and place in a 300F oven for 60-70 minutes or until garlic is soft and golden brown.

Note: This dish can be made ahead of time and re-heated in a microwave oven or conventional oven at 375F for 35-45 minutes (or until hot all the way through; to check for “hot all the way through”- stick a stainless steel knife tip directly into center of the pan.  Immediately remove.  Tough the tip of the knife to your skin just under your lower lip.  If the knife blade is hot to the touch, your product is “hot all the way through”).