Roasted Elephant Garlic Mashed Potatoes

By danaheller

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Ingredients

• 1 head elephant garlic cloves, separated but unpeeled
• 10 black peppercorns
• 1 sprig thyme
• 2 cups olive oil
• Sea salt for seasoning
• 2 pounds peeled Yukon Gold potatoes, cut into 1-inch cubes
• 1/2 to 1 cup half-and-half, or to taste
• 1/2 to 1 cup unsalted butter, diced
• 1 bunch green onions, white and light green part only, thinly shredded
• White pepper

Details

Servings 8

Preparation

Step 1

Preheat oven to 250 degrees. Place the garlic cloves, peppercorns and thyme in an ovenproof saucepan and cover with olive oil. Season with a pinch of salt and place the uncovered pot in the oven. Bake for 2 1/2 hours. Remove the garlic from the oil, remove the skin and blend until smooth and creamy in a food processor.

In a large pot, add potatoes and cover with cold water. Season generously with salt. Bring to a boil, skimming off the foam on the water. Reduce the heat to a fast simmer and cook the potatoes until just tender (a knife can pierce them). Immediately drain the potatoes into a colander and allow them to steam for 5 minutes. Bring 1 cup half-and-half to a boil. Using a food mill or electric mixer, mix potatoes and 1/2 cup butter until smooth. Gradually add half-and-half until the potatoes are smooth and creamy. Taste and add additional butter or half-and-half, if needed. Add the garlic puree and green onions. Season with salt and white pepper to taste.