When Lulu and I first got married, we invited Lulu’s uncle and his family over for dinner. I made grilled steaks and pommes mousseline (mashed potatoes in French). Five years later they still talk about the meal, so here is the recipe for my garlic mashed potatoes just in time for Thanksgiving.
The secret to incredibly fluffy mashed potatoes is to use a combination of heavy cream, crème fraîche and butter. I know, it’s not the healthiest mashed potato recipe, but once you try it, you’ll never want to go back. For added flavor, I roasted a head of garlic and squeezed the contents into the dish, along with chopped sun-dried tomatoes. Try to resist. I dare you!
1. Info for Fluffy Roasted Garlic Mashed Potatoes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 12
- Calories: unavailable
2. Ingredients for Fluffy Roasted Garlic Mashed Potatoes
- 8 Russet potatoes, about 4 pounds
- 1 head fresh garlic
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon lemon thyme, finely chopped
- 4 tablespoons butter
- 1 cup crème fraîche
- 3/4 cup heavy cream, as needed
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest, freshly grated
- 1/4 cup sun-dried tomatoes in olive oil, chopped
- 1/4 cup parmesan cheese powder (see tips)
- 3 teaspoons salt
- 1 teaspoon white pepper, freshly ground
- Preheat the oven at 400°F.
- Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil, lemon juice and sprinkle with 1 teaspoon of thyme and kosher salt. Place in a terra cotta roaster or wrap in aluminum foil. Roast for 1 hour. Allow to cool completely. As soon as it’s not too hot to handle, squeeze out the softened garlic cloves. Set aside.
- Peel the potatoes, cut them into 2-inch chunks and place them in a large pot. Fill it with cold water until the potatoes are barely covered. It’s important to start with cold water so the potatoes cook evenly. Bring to a boil, add 1 teaspoon of salt and reduce the heat to medium-high (if you cook the potatoes at a roaring boil, they might fall apart). Cook for about 20-25 minutes. The potatoes should be fork-tender. Remove from the pot and drain; allow the potatoes to cool a little.
- Warm the crème fraîche and the heavy cream, separately, for 30 seconds in the microwave (or in a saucepan).
- Once the potatoes are cool enough to handle and have dried thoroughly, return them to the pot over low heat (to ensure there is as little liquid as possible). Turn off the heat. Using a potato masher or a potato ricer, mash the potatoes. Add butter, the puréed roasted garlic, the chopped sun-dried tomatoes and lemon zest. Stir well, using a wooden spoon. Add the warm crème fraîche, then add the heavy cream until you reach the desired consistency (I used 3/4 cup of cream). Finish with the parmesan cheese.
- Serve warm with gravy on the side.
- Bon appétit!