Mashed Potatoes

Name: Mashed Potatoes
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 20 serving(s)
Ingredients: 4 heads garlic; Olive oil; 2 bags 5 lbs (2.27 kg) russet potatoes, peeled and cut into large cubes (about 22 potatoes); 3/4 cup (180 ml) butter; 1 cup (250 ml) 35% or 15% cream; 1 cup (250 ml) milk, approximately; 2 teaspoons (10 ml) chopped fresh thyme; Salt and pepper

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Preparation 25 MIN

Cooking 1 H 30 MIN
Servings 20

Ingredients
Preparation

Ingredients

4 heads garlic
Olive oil
2 bags 5 lbs (2.27 kg) russet potatoes, peeled and cut into large cubes (about 22 potatoes)
3/4 cup (180 ml) butter
1 cup (250 ml) 35% or 15% cream
1 cup (250 ml) milk, approximately
2 teaspoons (10 ml) chopped fresh thyme
Salt and pepper

Preparation

With the rack in the middle position, preheat the oven to 165 °C (325 °F). Slice the top off the heads of garlic. Place in the centre of a sheet of aluminum foil. Drizzle with olive oil and close to seal the foil.
Bake for about 1 hour and 30 minutes, along with the whole turkey, at its lowest heat setting (see note). Press out the caramelized garlic pulp. Set aside.
Meanwhile, in a large pot of salted water, cook the potatoes until very tender. Drain. Using a masher, coarsely crush the potatoes with the butter and garlic purée. With an electric mixer, purée the potatoes until smooth with the cream, milk, and thyme. Add milk, if needed. Season with salt and pepper.