Ingredients:

  • 1 head garlic (approx. 56g)
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter, softened
  • 1/2 cup warm milk
  • 1/4 cup plain Greek yogurt
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Slice the top 1/4 inch off the garlic head to expose the cloves. Drizzle with 1 tbsp olive oil and a pinch of salt.
  2. Wrap the garlic head tightly in aluminum foil and roast at 400°F (200°C) for 35-40 minutes until cloves are soft and golden.
  3. Allow garlic to cool slightly, then squeeze the root end to release the roasted cloves into a small bowl.
  4. Place cubed potatoes in a pot, cover with cold water and a pinch of salt. Bring to a boil, then reduce to a simmer for 12-15 minutes until fork-tender.
  5. Drain potatoes and return them to the hot pot for 60 seconds over low heat, shaking gently to evaporate excess moisture.
  6. Using a potato ricer or masher, mash the potatoes until smooth. Stir in the roasted garlic paste and softened butter.
  7. Gradually fold in warm milk and Greek yogurt until the desired velvety consistency is reached.
  8. Season with kosher salt and cracked black pepper before serving.