The Fluffiest Rolls and Mashed Potatoes | Bite's Friendsgiving Feast

Your friendsgiving just leveled up with Tini's ultimate combo—milk bread rolls and mashed potatoes. These clouds of flavor are the perfect pairing to Claudia's turkey and Alix and Zoya's delicious sides. Stay tuned to watch how Gordon rounds out our Bite Friendsgiving Series on 11/21! Want to make this at your holiday dinner? Check out the recipe below!

🥔 Roasted Garlic Mashed Potatoes with Gravy

INGREDIENTS:
✨Roasted Garlic
1 head garlic
2 tablespoons (20 grams) olive oil
Kosher salt
Freshly ground black pepper

✨Potatoes
2 pounds (900 grams) Yukon Gold potatoes, peeled and diced
8 tablespoons (113 grams) unsalted butter
1 cup (250 mL) heavy cream
2 bay leaves
Kosher salt
Freshly ground black pepper, to taste
Chopped chives, for garnish

✨Gravy
3 tablespoons (25 grams) all purpose flour
3 tablespoons (42 grams) unsalted butter
1 cup (250 mL) turkey stock, warmed
Kosher salt
Freshly ground black pepper

PROCEDURE:
1. Roast the garlic: preheat your oven to 425℉ (230℃).
2. Cut the top ¼ inch (0.65-cm) off the top of a whole bulb of garlic. Place the bulb on a
piece of aluminum foil and drizzle with olive oil. Season with salt and pepper 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 potatoes 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 butter, heavy cream and bay leaves.
Squeeze the roasted garlic cloves into the mixture and season with salt and pepper.
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 butter and let it melt. Add the
flour and use a whisk to mix until the flour begins to turn golden brown, about 3 minutes.
While whisking, pour the turkey stock into the pot and continue cooking until the gravy
has thickened. Season with salt and pepper.
7. Sprinkle the chopped chives over the mashed potatoes and serve with the warm gravy.

🍞 Milk Buns with Homemade Herb Butter

INGREDIENTS:
✨Homemade Herb Butter
1 cup (250 mL) heavy cream
Kosher salt
Chopped rosemary
Chopped parsley
Milk Buns

✨Starter
3 tablespoons (43 grams) water
3 tablespoons (43 grams) whole milk
2 tablespoons (15 grams) bread flour

✨Dough
2½ cups (300 grams) bread flour
½ cup (120 mL) whole milk
¼ cup (50 grams) granulated sugar
6 tablespoons (85 grams) butter, melted and cooled
2 tablespoons (14 grams) dry milk powder
1 tablespoon (10 grams) dry instant yeast
1 teaspoon (4 grams) kosher salt
2 large eggs, divided

PROCEDURE:
1. Make the herb butter: In the bowl of a stand mixer fitted with the whisk attachment, add
the heavy cream. 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 salt and mix in the fresh rosemary and
parsley. Set aside until ready to use.
3. Make the milk buns: In a small saucepan over medium heat, combine the water, milk
and bread flour. 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 flour, milk, sugar,
butter, milk powder, instant yeast, salt, 1 large egg 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 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.

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