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Mon, 11/12/2018 - 6:25pm

By Bonnie S. Benwick The Washington PostHere, a mix of seasoned yellow-fleshed potatoes and fat cloves of garlic is given the sheet-pan treatment, and the result is greater depth of flavor than the usual potatoes boiled in water. Once the components are mashed together, you can go two ways: butter and milk and/or cream, or keep them dairy-free by adding vegetable broth and a vegan butter. Make Ahead: The potatoes and garlic can be mashed, minus their final add-ins, cooled and refrigerated up to 3 days in advance. Garlicky Roast Mashed Potatoes 4 pounds medium-size Yukon Gold or yellow-fleshed potatoes, cut into chunks 4 to 6 large cloves garlic (peeled, left whole) 1 1/2 teaspoons celery seed 1 1/2 teaspoons powdered mustard 1 teaspoon sweet paprika 1/4 cup extra-virgin olive oil, or more as needed Kosher salt Freshly ground black pepper 4 to 6 tablespoons unsalted butter, cut into small chunks 1/2 to 3/4 cup heavy cream or whole milk Position a rack in the upper third of the oven; preheat to 400 F. Combine the potatoes, garlic (to taste), celery seed, powdered mustard, sweet paprika and the 1/4 cup of oil in a large mixing bowl; toss to coat evenly, then spread on a large rimmed baking sheet, including all the oil.Read more on NewsOK.com

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