Hands-on Time
30 Mins
Total Time
2 Hours
Yield
Makes 8 to 10 servings
Photo: Alison Miksch; Styling: Caroline M. Cunningham

How to Make It

Step 1

Preheat oven to 425°. Cut off pointed end of garlic bulb; place bulb on a piece of aluminum foil. Drizzle with oil, and sprinkle with 1/4 tsp. kosher salt. Fold foil to seal. Bake 30 minutes; cool 15 minutes. Squeeze pulp from garlic cloves into a small bowl, and mash with a spoon until smooth.

Step 2

Place potatoes and remaining 3 Tbsp. salt in a large saucepan with cold water to cover by 2 inches. Bring to a boil over medium heat; boil 25 minutes or until potatoes are tender. Drain and return to pan. Reduce heat to medium-low. Cook, gently stirring often, 5 minutes or until dry. Remove from heat.

Step 3

Bring butter and cream to a simmer in a small saucepan over medium heat. (Do not boil.) Remove from heat.

Step 4

Transfer potatoes to a large bowl, and mash with a potato ricer or masher until smooth and free of lumps. Add hot cream mixture, egg yolks, and roasted garlic, and stir until thoroughly combined. Spoon potato mixture into a pastry bag fitted with a star tip. Pipe 3-inch-wide mounds 2 inches apart on 2 parchment paper-lined baking sheets.

Step 5

Bake at 425° for 20 to 25 minutes or until tops are lightly browned. Serve immediately.

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