Serves1
- Active time:10 min
- Start to finish:1 hr
September 2003
We roasted a whole head of garlic for this recipe even though it’s more than you need—the leftover cloves are such a versatile thing to have on hand. Use them in a puréed soup, rubbed on bread, mixed with green vegetables or a salad dressing, or mashed with mayonnaise.
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1
head garlic, left whole with skin
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1
teaspoon
olive oil
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1
large Yukon Gold potato (1/2 lb)
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2
tablespoons
half-and-half or milk
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1
tablespoon
unsalted butter
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Put oven rack in middle position and preheat to 450°F.
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Cut off and discard top 1/2 inch of head of garlic, exposing cloves. Rub garlic all over with oil and season with salt and pepper, then wrap in foil. Roast garlic until tender when center of a clove is pierced with tip of a paring knife, about 40 minutes.
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Peel potato and cut into 1-inch pieces, then cover with cold salted water in a small saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potato is tender, 8 to 10 minutes. Pour off water, then add half-and-half, butter, and 2 or 3 peeled roasted garlic cloves (reserve remaining roasted garlic for another use). Mash with a potato masher to desired consistency and season with salt and pepper.
