Brandon Rodgers

James Beard nominated Best Chef of California

Brandt Beef Roasted Garlic Mashed Potatoes

Brandt Beef Recipe Collection


Roasted Garlic Paste (this should yield 30g for the recipe)

  • 2 each head of garlic
  • Drizzle of olive oil
  • Kosher salt


  • Kitchen aid, potato ricer or food mill, box grater, sifter dough card

Mashed Potatoes

  • 1700g (60oz.) Russet potatoes – peeled – raw weight (5 large)
  • 220g (8oz.) Cream cheese – cut into 1" cubes, softened
  • 220g (8oz.) Unsalted butter – cut into 1" cubes
  • 80g (1⁄3 cup) Heavy cream
  • 5g (1 sprig) Thyme
  • 3g (1 sprig) Rosemary
  • 30g (2 tbls.) Roasted garlic paste
  • 18g (1 tbls.) Kosher Salt
  • .5g (1⁄4 tsp.) White pepper, ground
  • Parmesan (small hole on box grater)
  • Maldon sea salt


Step 1 - Roasted Garlic Paste

  • Cut a 1⁄4 of the garlic head bulging end off, exposing the bulbs of garlic.
  • Drizzle with a little bit of olive oil and season with kosher salt.
  • Wrap in foil and place on a sheet tray.
  • Bake at 350°F for 1 hour and 30 minutes.
  • Let cool to room temperature.

Step 2

  • Squeeze out the garlic cloves onto a sifter.
  • Note: if you don’t have a sifter, you can finely chop the garlic cloves.
  • Press the garlic through the holes with a dough card or a firm spatula.
  • Reserve for mashed potatoes.

Step 3 - Mashed Potatoes

  • Cut the potatoes in 1/2 lengthwise, then each 1⁄2 into 1⁄2’s - creating 1⁄4’s.
  • Dice the 1⁄4’s, roughly 1" pieces.

Step 4

  • Place into a pot and cover with water a few inches above the potatoes.
  • Bring to a simmer.
  • Stir the potatoes to rotate them from bottom to top.
  • Reduce heat to a gentle bubble and cook for 15 minutes.
  • Note: water should be moving with a slight simmer, not boiling.

Step 5

  • Strain.
  • Allow steam to escape for a few minutes.

Step 6

  • Press potato through the food mill or potato ricer into kitchen aid mixer bowl.

Note: If you don’t have this, just skip this step.

Step 7

  • Combine cream, butter, thyme, and rosemary.
  • Microwave for 2 minutes.
  • Remove thyme and rosemary.
  • Add liquid to potatoes in the kitchen aid mixing bowl.

Step 8

  • Add cream cheese, roasted garlic paste, salt, and white pepper.

Step 9

  • Mix all together with a paddle attachment on medium speed.
  • Scrape the bottom of the bowl and mix again.
  • Place potatoes into an oven safe serving dish.

Step 10

  • With the small holes on a box grater, grate aged parmesan cheese over the top.
  • Sprinkle with Maldon Sea Salt.

Step 11

  • Bake at 425°F for 12 minutes.
  • Enjoy.


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