Ingredients
1 head of garlic
4 large russet potatoes, peeled and diced into 1-inch cubes
1/4 cup (or more) heavy cream
1 tbsp (or more) butter
salt and pepper
Method
Sources
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dataset
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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To roast garlic: Preheat oven to 400F. Place head of garlic in a small dish and drizzle generously with olive oil. Cover with foil and bake 45 minutes to 1 hour. After cooling, release cloves from skins and mash. 2. For potatoes: Place potatoes in large, deep pot and cover with cold water by an inch. Salt water and bring to a boil. Boil for 15 minutes and drain. 3. Return to pot, add butter, cream, roasted garlic, salt and pepper to taste and mash all together. Add more cream and/or butter to taste and consistency if necessary.