GARLICKY ROASTED MASHED POTATOES
Serves: 8
4 lbs (1.8 kg) medium-size Yukon gold or yellow-fleshed potatoes, cut into chunks
4 to 6 large cloves garlic (peeled, left whole)
1 1/2 tsp (7.5 ml) celery seed 1 1/2 tsp (7.5 ml) powdered mustard
1 tsp (5 ml) sweet paprika 1/4 cup (60 ml) extra-virgin olive oil, or more as needed Kosher salt
Freshly ground black pepper 4 to 6 tbsp (60-90 ml) unsalted butter, cut into small chunks 1/2 to 3/4 cup (125-180 ml) heavy cream or whole milk
1. Position a rack in the upper third of the oven; preheat to 400 F (200 C).
2. Combine the potatoes, garlic (to taste), celery seed, powdered mustard, sweet paprika and oil in a large mixing bowl; toss to coat evenly, then spread on a large rimmed baking sheet, including all the oil. Season lightly with salt and pepper.
3. Roast (upper rack) for 40-45 minutes, stirring them once or twice, until tender, sizzling and lightly browned.
4. Immediately transfer the potatoes, garlic and all the pan drippings to a mixing bowl; use a potato masher to break it down.
5. Add the butter and the cream (to taste. Stir until melted and well incorporated. Serve warm.
Variation: After mashing the mixture, add 1/2 to 3/4 cup (125-180 ml) no-salt-added vegetable broth and up to 4 tbsp (60 ml) vegan butter, stirring until well incorporated. Drizzle with more oil, just before serving.
Make ahead: The potatoes and garlic can be mashed, minus final add-ins, cooled and refrigerated up to 3 days in advance.