Ingredients:
2 lbs. Yukon Gold or Russet potatoes, peeled and quartered
1 ½ cups half-and-half
1 head roasted garlic (about 8-10 cloves)
2 tbsp Buona Cucina Garlic Infused Oil
4 tbsp unsalted butter
Salt, to taste
Freshly ground black pepper, to taste
Optional garnish: chopped fresh parsley or chives
Directions:
Cook the Potatoes in Half-and-Half:
In a large pot, combine the potatoes and half-and-half. Add a pinch of salt.
Bring to a gentle simmer (do not boil) over medium heat. Cover partially and cook until the potatoes are tender and easily pierced with a fork, about 20-25 minutes. Stir occasionally to prevent sticking.
Mash the Potatoes:
Remove the pot from heat. Using a slotted spoon, transfer the potatoes to a large mixing bowl, reserving the cooking liquid.
Mash the potatoes with a potato masher or ricer until smooth. Add the roasted garlic by squeezing the cloves from the skins into the potatoes.
Incorporate Flavors:
Gradually stir in the garlic oil and butter, allowing them to melt into the hot potatoes.
Add the reserved half-and-half (about ½ cup at a time) until the desired creamy consistency is reached.
Season and Serve:
Season with salt and freshly ground black pepper to taste.
Garnish with fresh parsley or chives, if desired, and serve warm.