This recipe is so easy to make, and fits the bill of a fluffy, creamy and roasted garlic mashed potato! You won't believe how quickly it "whips" up. You'll also get to make infused garlic oil which is always nice to have on hand for sauces, soups, dressings and more.
Cook the potatoes. Wash the potatoes and then cut into small pieces (they will cook faster when cut in small pieces). You can choose to either leave skin on or peel. Cover potatoes with cold water in a medium saucepan and bring to a boil. Cook until fork tender (usually takes 10-15 minutes).
Make the garlic oil. Lightly smash the garlic cloves just enough to peel. Place garlic cloves into a small saucepan and cover with the olive oil (the cloves don't have to be entirely covered, just about 1/2 way up the clove). Cook on medium heat until the garlic has browned and the skin has shriveled slightly. Remove garlic from oil and mince. Reserve the extra garlic oil for other uses, it is delicious! You will also use some of the oil in the mashed potatoes.
Bring it all together. Toss the cooked and drained potatoes into your stand mixer (or a bowl if you are using a hand mixer). Add the garlic, salt, pepper and mayo and whip it up until everything is well incorporated and you reach the desired consistency. Taste and adjust seasonings to your liking!
Garlic oil keeps best in the fridge for about a week or two. Use to make garlic toast, salad dressings, roasted veggies, etc.
Try not to over-whip the potatoes, it will change the mouth feel and consistency.