Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 1 bulb of garlic
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/2 cup heavy cream, heated
- Salt to taste
- Black pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the bulb of garlic, drizzle with olive oil, wrap in foil, and roast for 35 minutes until golden.
- In a pot, cover the potato chunks with cold, salted water and bring to a boil until tender.
- Drain the potatoes and rice them for fluffy consistency.
- Add the roasted garlic, butter, and heated cream to the riced potatoes.
- Mix gently, add salt and black pepper to taste, and serve warm.
Notes
For extra creaminess, adjust with more heated cream. Use a ricer for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Boiling and Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg