Ingredients
Method
- Preheat oven to 400°F. Drizzle the cut garlic head with olive oil, wrap tightly in foil, and roast for 30-35 minutes until cloves are golden and soft.
- Meanwhile, place the chunked potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon kosher salt to the water.
- Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until potatoes are fork-tender and break apart easily.
- Warm the milk in a small saucepan over low heat or microwave for 30 seconds. Don't let it boil.
- Drain the potatoes thoroughly in a colander and let them sit for 2-3 minutes to release excess moisture.
- Return potatoes to the pot and mash with a potato masher or pass through a ricer for ultra-smooth texture.
- Squeeze the roasted garlic cloves out of their skins and mash them with a fork. Mix the mashed garlic into the potatoes.
- Add the butter and mix until melted, then gradually add the warm milk while stirring until you reach desired consistency.
- Season with 1 1/2 teaspoons kosher salt and black pepper. Taste and adjust seasoning as needed.
- Transfer to a serving bowl, create a small well in the center, and garnish with fresh chives before serving.
Notes
For make-ahead: These reheat beautifully. Add a splash of warm milk and fluff with a fork before reheating in a 350°F oven for 20 minutes. If serving with a meat meal, make a pareve version: replace the butter with olive oil or pareve margarine and the milk with warm chicken or vegetable broth. Store leftovers in refrigerator for up to 4 days.