Fluffy Milk Buns and Garlic Mashed Potatoes

The must have duo at any Holiday gathering!

Roasted Garlic Mashed Potatoes with Gravy

Ingredients:

Roasted Garlic

1 head garlic

2 Tbsp olive oil

salt and pepper to taste

Potatoes:

6 cups peeled Yukon gold potatoes

1/2 cup unsalted butter

1 cup heavy cream

2 bay leaves

1 bunch chopped fresh chives

Gravy:

3 Tbsp All-Purpose flour

3 Tbsp unsalted butter

Directions:

1. Roast the garlic: preheat your oven to 425℉ (230℃).

2. Cut the top ¼ inch (0.65-cm) off the top of the Garlic (1 head). Place the bulb on a piece of aluminum foil and drizzle with Olive Oil (2 Tbsp) . Season with Kosher Salt and Freshly Ground Black Pepper (to taste), and bring the ends of the foil together to create a package around the garlic. Place the aluminum package in the oven and roast until the garlic turns a deep golden brown, about 45 minutes.

3. Cook the potatoes: Place the Yukon Gold Potatoes (6 cups) in a large pot and cover with water. Place the pot over medium-high heat and bring the water to a boil. Continue cooking until the potatoes become fork tender, about 20 minutes. Strain the potatoes.

4. In a small pot over medium heat, combine the Unsalted Butter (1/2 cup), Heavy Cream (1 cup) and Bay Leaves (2). Squeeze the roasted garlic cloves into the mixture and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Bring the mixture to a simmer then remove from the heat.

5. Press the potatoes through a ricer or smash with a potato masher. Remove the bay leaves from the cream and pour into the potatoes. Gently mix until smooth.

6. Make the gravy: In a small pot over medium heat, add the Unsalted Butter (3 Tbsp) and let it melt. Add the All-Purpose Flour (3 Tbsp) and use a whisk to mix until the flour begins to turn golden brown, about 3 minutes. While whisking, pour the Turkey Stock (1 cup) into the pot and continue cooking until the gravy has thickened. Season with Kosher Salt and Freshly Ground Black Pepper (to taste).

7. Sprinkle the Fresh Chives (1 bunch) over the mashed potatoes and serve with the warm gravy.

Ingredients for Milk Buns:

Homemade Herb Butter:

1 cup heavy cream

To taste:

Salt

Chopped fresh Rosemary

Chopped fresh Parsley

Milk Bun Starter:

3 Tbsp water

3 Tbsp whole milk

2 Tbsp bread flour

Milk Bun Dough:

2 1/2 cup bread flour

1/2 cup whole milk

4 Tbsp granulated sugar

1/3 cup unsalted butter (melted/cooled)

2 Tbsp non-fat dry milk powder

1 Tbsp instant dry yeast

1 tsp Kosher salt

2 eggs divided

Directions:

1. Make the herb butter: In the bowl of a stand mixer fitted with the whisk attachment, add the Heavy Cream (1 cup). Whip on medium speed until the fat solids separate from the milk. Pour the mixture over a cheesecloth lined sieve and squeeze out as much liquid as possible

2. In a medium mixing bowl, season the butter with Kosher Salt (to taste) and mix in the Fresh Rosemary (to taste) and Fresh Parsley (to taste). Set aside until ready to use.

3. Make the milk buns: In a small saucepan over medium heat, combine the Water (3 Tbsp), Whole Milk (3 Tbsp) and Bread Flour (2 Tbsp). Cook, stirring constantly until the mixture resembles a thick paste, about 5 minutes. Remove from the heat and set aside to cool completely.

4. In the bowl of a stand mixer fitted with the hook attachment, add the Bread Flour (2 1/2 cups), Whole Milk (1/2 cup), Granulated Sugar (4 Tbsp), Butter (1/3 cup), Non-Fat Dry Milk Powder (2 Tbsp), Instant Dry Yeast (1 Tbsp), Kosher Salt (1 tsp), Egg (1) and cooled starter. Mix on low speed until the mixture resembles a shaggy dough. Turn the mixer on medium speed and continue mixing until the dough begins to pull away from the bowl and climb up the hook, about 10 minutes.

5. Remove the bowl from the mixer and cover with a kitchen towel or plastic wrap. Set aside in a warm place until doubled in size, about 1 hour.

6. Divide the dough into 8 equal pieces and place in a lightly greased 9-inch (22-cm) cake pan. Cover the pan with a kitchen towel or plastic wrap and return to a warm place until doubled in size, about 30 minutes.

7. Preheat your oven to 350°F (175℃). Whisk the remaining Egg (1) in a small bowl.

8. Brush the proofed rolls with the beaten egg and bake until the tops are golden brown, about 25 minutes

9. Remove the rolls and allow to cool about 10 minutes before enjoying with the herbed butter.