Photo: Luca Trovato; Styling: Lynda Hirst
Prep Time
20 Mins
Bake Time
1 Hour 15 Mins
Stand Time
15 Mins
Total Time
1 Hour 50 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 400°. Combine first 3 ingredients in a large bowl, tossing to coat. Place on a large rimmed baking sheet. Bake 45 minutes; remove garlic, and set aside. Return potatoes to oven, and bake 30 minutes or until potatoes are tender.

Step 2

Let potatoes stand 15 minutes or until cool enough to handle. Peel potatoes, discarding skins, and transfer to a large bowl. Squeeze garlic pulp from cloves into bowl with potatoes.

Step 3

Add cream and 1/4 cup hot water to potatoes and garlic. Beat with an electric mixer 1 minute or until light and fluffy. Stir in butter; season with kosher salt and black pepper to taste.

Ratings & Reviews

jaytriedandtrue's Review

greginphx
December 05, 2012
N/A

greginphx's Review

jaytriedandtrue
April 22, 2012
This is a good receipe, except for things: 1) The garlic is overcooked if roasted for :45. I had to toss out my garlic cloves because they were burned and dried-out. 2) No enough liquid for really "fluffy" potatoes. I had to add a fe TBSP of sour cream to keep them from being too dry.