Garlicy Mashed Potatoes
A pillowy pile of mashed potatoes is the perfect pairing to a slow roasted, slightly sweet cut of meat. The gravy created when the apples and onions break down in the broth needs something to soak it up! The garlic isn’t overpowering since it’s roasted along with the meat to mellow the punchiness of raw garlic. I like to keep it rustic and mash the potatoes roughly with the potato masher, but you can use a mixer to make it light and fluffy.
Ingredients:
8 yukon gold potatoes, peeled or not (you decide!)
6 garlic cloves, left in their skins
salt and pepper
about 1/4-1/2 cup whole milk
about 4 tablespoons butter
Directions:
Wrap the garlic cloves loosely in parchment paper to create a little bundle with a twist on the top. When you have your oven on cooking your roast, pop the garlic parcel onto an oven rack. It will only take about 25-30 minutes at 300 degrees F. Meanwhile, bring a large pot of water to boil. You‘ll want enough to cover the potatoes. Quarter the potatoes and place them gently into the water. Let them boil until you can easily pierce them with a fork.
Drain the potatoes and put them in a large bowl. Take the roasted garlic cloves and squeeze the garlic out of the skins. It should be very soft and come out easily! Add the butter and 1/4 cup of the milk with a bit of salt and pepper and mash it roughly. You’ll need to taste as you go! If it needs a bit more seasoning, add it! If it’s too dry add more milk, if it needs more creamy richness add a bit more butter. Enjoy!
