Tuesday, May 17, 2005

Roasted-Garlic Mashed Potatoes

Roasted-Garlic Mashed Potatoes (Adapted from Everyday Food)

2 heads garlic
1 teaspoon olive oil
3 pounds Yukon gold potatoes, cut into 1" cubes
1 cup warmed milk
4 tablespoons butter, softened
fresh ground black pepper

Preheat oven to 400 degrees.

Gently remove the excess white papery skin from the heads of garlic without peeling or separating the cloves. Slice off about 1/4" from the top of each garlic head - place on a sheet of foil and drizzle the exposed cloves with oil. Wrap foil around garlic to enclose. Place garlic on the baking sheet and bake until tender, about 1 hour. Squeeze out garlic pulp and discard skins.

In a large saucepan, add potatoes and cover with cold water by 1". Season water with salt - bring to a boil, reduce to a simmer and cook until tender, about 15 to 20 minutes. Drain and place potatoes back into the pan. Heat over medium, stirring, any excess water evaporates. Remove from from the heat - add milk, butter and roasted garlic - mash with a potato masher and season with salt and fresh ground black pepper.

Makes about 6 to 8 servings.

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