8 Yukon gold potatoes
1 head garlic
1 lemon peeled completely
¼ fresh lemon juice
½ cup olive oil
2 tbsp salt
Instructions
1. In a oven pre heated to 400, wrap one head of garlic with aluminum and roast for 30-35 minutes. Remove from oven and allow to cool before extracting the garlic.
2.Peel potatoes and place them in a medium pot of water over medium high heat. Salt the water. Should be salty like the ocean
3. Boil potatoes until fork tender and drain.
4. While potatoes boil peel lemon and juice as well. Might need 2 lemons to get enough juice.
5. Heat oil and lemon peel over medium heat until bubbles just break the surface. Remove from heat and let infuse.
6. Once potatoes are fork tender, strain and let sit in the strainer for at least 5 minutes then pass them through a food mill or ricer while still hot.
7. To the potato mash add salt, roasted garlic, lemon juice and oil and mix to combine. The more you mix/ beat together the creamier the potatoes will be.
8. Garnish with herbs and serve with your favorite protein or enjoy by itself