Servings: 6 to 8
Prep time: 20 minutes
Cook time: 45 minutes for the garlic and 25 minutes for the vegetables, cooked simultaneously
Ingredients
- 1 kg Russet, Yukon Gold, or Kennebec potatoes, peeled and cubed
- 600 g celeriac, peeled and cut into 2-cm cubes
- 1 head of garlic
- 15 ml (1 tablespoon) olive oil
- 125 ml (½ cup) butter
- 250 ml (1 cup) 15% cooking cream
- 125 ml (½ cup) milk, plus more as needed
- Salt and freshly ground black pepper, to taste
Preparation
- Preheat the oven to 200 °C (400 °F). Cut off the top of the garlic head to slightly expose the cloves. Place it on a sheet of aluminum foil, drizzle with olive oil, and wrap tightly. Bake for 35 to 45 minutes, until the cloves are tender and lightly golden. Remove from the oven and let cool for a few minutes.
- Meanwhile, place the potatoes and celeriac in a large pot and cover with cold water. Season generously with salt, bring to a boil, then reduce the heat and simmer for 20 to 25 minutes, until the vegetables are very tender and easily mashed with a fork.
- Drain the vegetables thoroughly, then return them to the pot over low heat for 1 to 2 minutes, stirring gently to evaporate any excess moisture. Remove from the heat and mash with a potato masher or potato press, avoiding a food processor to maintain a light and creamy texture.
- In a small saucepan, gently heat the cream and milk without bringing them to a boil. Stir the butter into the still-warm vegetables, then gradually pour in the cream and milk mixture while stirring, until you have a smooth, creamy purée. Add a little milk as needed to adjust the consistency.
- Gently squeeze the roasted garlic head to extract the tender cloves. Add them directly to the mashed potatoes and mix thoroughly to distribute their mild, slightly caramelized flavor evenly.
- Season with salt and pepper to taste, then mix one last time. Transfer the mashed potatoes to a serving dish and serve immediately, while still hot.
