- Serves 8 – 10
- 3 lb bag yukon gold potatoes
- 1 c milk (or nut mylk) approximately
- 1/2 stick butter (or 1/4 c ghee or vegan butter)
- 2 heads garlic
- avocado or olive oil
- 1 T Italian seasoning
- 1 1/2 t Lawry’s seasoning salt
This step can be done anytime within a week of serving your potatoes.
- Pre-heat oven to 400°
- cut garlic tops off to expose cloves & remove any papery skin that’s loose(see picture)
- Place garlic in the center of a sheet of foil and drizzle with oil being sure that all of the exposed cloves are covered.
- Fold or bunch foil around garlic clove so no oil leaks out and it is entirely covered.
- Bake garlic for about 45 minutes.
- Remove from oven, open foil pack and allow to cool.
- Once cool use fingers to squeeze individual garlic cloves out of husk and into a bowl.
- Mash with a fork until mostly smooth or whip in a food processor.
- Peal and cut all potatoes into small squares (the smaller they are the faster they cook.)
- Rinse in strainer.
- Place in pan and cover with water.
- Turn heat on high and bring to a boil.
- To check for doneness try to insert a fork into one of the potatoes. When it goes through easily and breaks the potato apart it is done.
- Begin checking after 15 minutes.
- When potatoes are done drain water by placing them back in the strainer (do NOT rinse)!
- Transfer them back to the pan or to a bowl for mixing
- Add half of the garlic to the potatoes along with half of the milk, all of the butter and the seasoning.
- Mix starting on low and using a robber spatula to scrape the sides. Add more milk until you reach desired consistency. (I like my potatoes pretty firm but if you like them creamier just add more milk)
- Add more roasted garlic to taste! Most people don’t like garlic as much as I do but it’s really good for you so add as much as you like!
Never Fail Gravy
- turkey drippings
- 4 T arrowroot flour or corn starch
- 1/2 c COLD water or COLD broth
- sauce pan
- dripping separator
Your turkey should sit for at least a half hour before carving so the juices will stay in the meat! See my Turkey Tips for more about this. This is the perfect time to make your gravy!
- Ladle drippings out of turkey roasting pan and into dripping separator. The fat will go to the top and will look different. You don’t want that in your gravy.
- Hold your separator over your saucepan and squeeze the release to allow the drippings to drain out and go into the pan (do NOT add the grease).
- Dump the grease into a jar to be disposed of later (don’t put it down the drain and wait until it cools to put the lid on).
- Bring drippings to a boil over high heat.
- While your drippings are heating mix water (or broth) & arrowroot flour (or corn starch) using a wisk or for.
- Once the drippings are at a rolling boil begin to SLOWLY pour the starch and water mix in while wisking.
- Your gravy will start to thicken. Stop pouring starch mixture in when gravy is just a bit thinner than you want it to be. It will continue to thicken a bit.
- Serve immediately
You can store left over gravy in the fridge. Reheat it on the stove and add some extra broth to it if needed! I like to keep any extra drippings I have to add when reheating.