Creamy + Cheesy Roasted Garlic Mashed Potatoes with Brown Butter
Creamy + Cheesy Roasted Garlic Mashed Potatoes with Brown Butter
-
5
pounds
russets,
yukon or red potatoes, peeled (if using red, I partially peel)
-
2-3
whole heads of garlic
-
2
cups
whole milk or ½ and ½
-
2
cups
low sodium chicken broth or water
-
12
tablespoons
butter,
divided, softened
-
2-3
tablespoons
olive oil
-
4
ounces
mascarpone or cream cheese
-
1
cup
shredded gruyere cheese
-
1/2
cup
grated parmesan
-
salt and pepper plus more to taste
-
2-3
sprigs fresh sage
-
4
tablespoons
olive oil
-
2
sprigs of fresh rosemary
(optional)
Preheat oven to 400 degrees F.
Cut garlic heads about 1/2-inch from the top to expose cloves. Place whole heads of garlic on individual flat pieces of foil paper on small sheet pan. Sprinkle with salt + pepper, drizzle with 2 tablespoons olive oil and wrap tightly. Transfer pan with garlic heads to preheated oven and roast until garlic is soft and caramelized, about 40 - 45 minutes. Remove from oven and allow to cool.
Cut peeled potatoes in cubes and boil in broth/water in large heavy pot until tender. Drain well and place potatoes back in pot. Add roasted garlic, 8 tablespoons of butter, 2 tablespoons olive oil, warm infused milk or ½ + ½, cheeses and salt + pepper to taste; whip or mash until creamy and smooth or desired texture.
Add milk or cream with a couple of sprigs of rosemary (if using) to medium size saucepan and simmer.
In a small saucepan over medium-high heat, melt 4 tablespoons butter. As soon as the foam subsides, reduce heat to medium and continue cooking the butter until it is brown but not smoking, about 2 to 3 minutes. Immediately remove from heat and set aside.
In small skillet, heat remaining olive oil and flash fry a few sprigs of sage 30-40 seconds. Place on paper towel lined plate to drain. Remove leaves from stem and crumble over mashed potatoes or leave on stem.
