Mashed Potatoes with Roasted Garlic and Saffron

Mashed Potatoes
  • 4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces
  • 1 head garlic
  • 1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil
  • 1 Tablespoon plus 2 teaspoons kosher salt, divided, plus more
  • 1 1/4 cups whole milk
  • Generous pinch saffron threads
  • 4 thyme sprigs, tied together in a bundle if desired
  • 3/4 cup (1 1/2 sticks) plus 2 Tablespoons unsalted butter, divided
  • Salt and pepper to taste
  • 1/2 cup sour cream
  1. Preheat the oven to 350° F. Trim the head of garlic about a 1/4 inch from the top exposing the cloves. Drizzle with Pompeian Smooth Extra Virgin Olive Oil and season with salt and pepper. Wrap tightly in foil and roast for 45-50 minutes until the cloves are golden and softened. Allow to cool.
  2. Cover potatoes with cold water in a large pot and add 1 heaping Tablespoon of salt. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20–25 minutes.
  3. Meanwhile, in a small pot heat the milk, saffron threads, thyme and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
    Drain potatoes; return to pot. Toss over low heat until excess moisture evaporates, 1–2 minutes. Add the roasted garlic to the potatoes by gently squeezing the head until the cloves pop out.
  4. Use a potato ricer to immediately press the potatoes and garlic into a large bowl (do not let cool). Discard thyme from milk mixture and gradually stir into potatoes until you have reached your desired consistency, you will have about 1/2 cup extra of the milk mixture. Save this in the fridge to add to any leftovers you want to heat up later.
  5. Season with salt and pepper. Fold in the sour cream and stir with a spoon until incorporated and very smooth (do not over mix or potatoes will become gummy).
  6. Taste and adjust seasonings as you please. Serve topped with remaining 2 Tablespoons butter, fresh thyme leaves, flaky salt and more pepper.

Author: This Mess is Ours

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