Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Caroline Wright
Recipe by Coastal Living November 2011

Gallery

Credit: Luca Trovato; Styling: Lynda Hirst

Recipe Summary

prep:
20 mins
bake:
1 hr 15 mins
stand:
15 mins
total:
1 hr 50 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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