I have never been successful at making mashed potatoes. This is the beset recipe I have made so far and it turned out great! The next time, I will not add so much garlic, or I will omit to change the recipe a bit. They were light and fluffy, creamy and oh so delicious!!!
Official Taste Tester: Best potatoes you've made!
1 bulb garlic, unpeeled
1/2 teaspoon olive oil
2 pounds potatoes, rinsed and quartered (use russet, yukon gold, or red creamer)
3/4 teaspoon salt
2/3 cup Parmesan cheese, grated
3/4 cup half and half (I used half and half)
3 tablespoons unsalted butter (I used margarine)
sea salt, to taste
ground pepper, to taste
Heat oven to 425 F. Slice 1/2 inch top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When cool enough to handle, peel garlic cloves, mince and set aside.
In large pot, add potatoes and cover with water and 3/4 teaspoon of salt. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.
Drain potatoes and force through a potato ricer or mash potatoes until smooth into a large bowl. Mix in Parmesan and garlic. Cover and keep warm.
Heat half and half, butter, salt and pepper in a small saucepan over medium-low heat until butter has melted. Pour over potatoes and combine. Adjust salt and pepper to taste
I found this recipe HERE on the Whole Foods Market website they have a ton of great recipes! Check it out!!!