Roasted garlic mashed potatoes...who in their right mind doesn't love these tasty treats. I could tell you all how much I love this recipe, but I think instead I will fill you in on why this specific recipe is here in the first place.

Way back in 1993 I was a line cook with Chef Bradley Ogden at his flagship restaurant, the Lark Creek Inn. This was the one job I have had since graduating from culinary school that I found the most rewarding (on most nights), a place that showed me the light in regards to organics and one that I still look back on with fond memories, (Ron & Lindsay, do you remember?)

So one night Dolly Parton is in the restaurant. OK, so no big deal. LCI always had celebrities stopping by. I was in charge of the roast station which means that I had to make the mashed potatoes for the night. Halfway through service I got a ticket for 3 sides of mashed potatoes. What I said, 3 sides that is like 2 #'s of mash! I proceeded to plate this order on a giant 9-inch platter and sent then out to the dining room, with my prayers to whomever was going to consume such a large mountain of mash.

When we closed our manager stated that Dolly would like to meet the kitchen staff, to thank us for our hard work. Much to my suprise she asked who had made the potatoes, and all of my co-workers stated that it was me (I was a bit quiet then). She stated that they were the best she had ever had and went on complimenting us on how great the dinner was. After she left we rolled down the street ot a local bar and had a couple of beers before going home for the night.

Some people do not believe this story (why is beyond me). Thanks to the gerenousity of Kim, Kay and Craig Tuber, I have a signed photograph confirming the story above. Click this link to see the Dolly Parton photo and enjoy these great tasting mashed potatoes.

Please link to this site if you own a blog and have enjoyed this recipe...cheers!

Roast Garlic Mashed Potatoes

Printable version of this Garlic Mashed Potatoes recipe (word doc).

Ingredients:

5# - red potatoes, washed and peeled

¼ c – butter

½ c – whipping cream

6 heads garlic, roasted

salt to taste

1.      Place the cleaned potatoes into a large stock pot. Cover with water and BTAB.

2.      Simmer for 45 minutes, or until they are easily pierced by a fork. Remove from heat & rest.

3.      Add the garlic, cream, and butter together and heat until simmering.

4.      Drain potatoes, add ½ of the cream mixture, and begin to mash the potatoes either by hand or with a Kitchen Aid mixer.

5.      Continue to add all the cream and mash until the proper consistency is reached.

6.      Season with salt and keep warm.

FYI – you may have to add additional amounts of cream to this recipe to get the proper consistency. Your potatoes should be fluffy and creamy while able to hold their peaks.

* Chef Tip – when you make mashed potatoes, you are looking for a creamy, fluffy and soft product. Some potatoes may need a bit more of the cream mixture, while some may need less. Always keep an eye on the potatoes and use your individual preferences when making any adjustments.

BTAB denotes the term Bring to a boil.

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