Mashed Potatoes with Roasted Garlic and Saffron
- 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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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