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Roasted Garlic Mashed Potatoes
If you like garlic, then prepare yourself - this
is the real deal. Try it at your next dinner party
with grilled beef or chicken. Enjoy.
is the real deal. Try it at your next dinner party
with grilled beef or chicken. Enjoy.
What You Need:
3 heads garlic, split in 1/2
3 tablespoon olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper
Yield: 6-8 people
3 heads garlic, split in 1/2
3 tablespoon olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper
Yield: 6-8 people
How To Do It:
Preheat the oven to 450 degrees.
Place the garlic on a pie pan and drizzle with olive oil.
Season with salt and pepper. Place in the oven and
roast for 35 to 40 minutes, or until tender and golden
brown. Remove from the oven and cool. Squeeze or
remove the garlic cloves from the head and place in a
small bowl. Using a fork, mash the garlic until smooth.
Place the potatoes in a pot of salted water and bring to
a boil. Reduce the heat to a simmer and cook the
potatoes until fork tender, about 12 to 15 minutes.
Remove the pan from the heat and drain. Place the
potatoes back in the pot and return to the heat. Stir the
potatoes, constantly, for 2 to 3 minutes to dehydrate
the potatoes. Remove the potatoes from the heat. Add
the garlic and butter. Using a hand-held masher, mash
the butter and garlic into the potatoes. Add enough
cream until desired texture is achieved. The potatoes
should still be sort of lumpy. Season the potatoes with
salt and pepper.
Preheat the oven to 450 degrees.
Place the garlic on a pie pan and drizzle with olive oil.
Season with salt and pepper. Place in the oven and
roast for 35 to 40 minutes, or until tender and golden
brown. Remove from the oven and cool. Squeeze or
remove the garlic cloves from the head and place in a
small bowl. Using a fork, mash the garlic until smooth.
Place the potatoes in a pot of salted water and bring to
a boil. Reduce the heat to a simmer and cook the
potatoes until fork tender, about 12 to 15 minutes.
Remove the pan from the heat and drain. Place the
potatoes back in the pot and return to the heat. Stir the
potatoes, constantly, for 2 to 3 minutes to dehydrate
the potatoes. Remove the potatoes from the heat. Add
the garlic and butter. Using a hand-held masher, mash
the butter and garlic into the potatoes. Add enough
cream until desired texture is achieved. The potatoes
should still be sort of lumpy. Season the potatoes with
salt and pepper.
ORDER