Looking for a last-minute holiday side that delish and easy? Consider this dish from chef Eric Wells. While I have yet to personally give this recipe a try, I have tried several other dishes from the chef and each has been a crowd pleaser.
Roasted Garlic Red Skin Mashed Potatoes
3 lbs. red skin potatoes
1 medium garlic bulb
Olive oil
6 Tblsp. butter, unsalted
1 cup heavy whipping cream or half & half, warm
Kosher salt
Fresh ground black pepper
Preheat oven to 375 degrees. Cut the top of the garlic bulb to expose the cloves. Wrap the bulb in foil, partially leaving the cut top exposed. Drizzle the top of the garlic with olive oil. Place in oven and roast for 45 minutes or until soft. Remove and let cool. Unwrap the garlic, peel and set aside.
Peel and cut the potatoes into quarters. Add potatoes to a large pot of cold water. Boil potatoes on medium heat for 30 minutes, or until soft. Remove and drain potatoes. Place the potatoes back into the large empty pot.
Add ½ cup of cream, 2 ounces butter, garlic, salt and pepper. With a hand mixer, blend the potatoes until smooth. If the potatoes get thick, add more cream and butter. Continue to blend. Season with more salt and pepper to taste.
Yield 8 servings
