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Prep time includes time needed to roast garlic. Cut the peeled potatoes into pieces and cook in boiling water until fork-tender. Drain water and return to pot, and mash potatoes over low heat until lots of the steam has escaped. Next, mash in softened butter, cream cheese, half-and-half, and salt to taste.
Add some fresh ground black pepper, and serve with one or two roasted garlic cloves on top. Serve with steak and expect to be worshipped and kissed for at least 38 hours. Okay, we’ve just roasted the garlic. Now we’re going to use it to make Roasted Garlic Mashed Potatoes, which is sheer perfection next to a perfectly cooked ribeye.
Just ask Marlboro Man: he got to have Valentine’s Day dinner last night, and he’s still following me and kissing my feet. Well, he kissed me goodbye on the cheek this morning. Well, he blew me a kiss on his way out the door. I’m using the same mashed potato recipe I make every Thanksgiving, with one small modification: I’ll omit the Lawry’s Seasoned Salt. For Roasted Garlic Mashed Potatoes, I really, really want the flavor of the garlic to come through, so the only other seasonings I’ll use are salt and ground black pepper.
5 pounds of regular Russet or Yukon Gold potatoes. After peeling, rinse under cold water. Now, I always like to chop the potatoes in halves or fourths before throwing them into the pot. They cook more quickly and evenly this way. No need to freak and spaz and wig out here—just cut them so they’re generally the same size. And go ahead and throw ’em in. Now, bring to a boil and cook for a good thirty minutes—possibly more.