This is a great twist to regular mashed potatoes. Because you are using roasted garlic, you don't need to be shy with them, roasting mellows them out quite a bit.
I read a great tip about roasting the garlic, and I have been using the method ever since. It is really easy. Cut the top off the garlic to expose the cloves, then add some butter on top and wrap in foil. Then put it in the oven to roast. When it cools give the whole bulb a squeeze. The cloves just pop right out. This way you don't have to worry about peeling which can be pretty messy.
You can use red potatoes because you can leave the skins on, which gives the mashed potatoes texture, and it looks pretty cool:)
If you want a creamier mashed potato add more butter, a little bit at a time, until you get the desired consistency.
These are great as a side dish with almost anything. Enjoy:)
I read a great tip about roasting the garlic, and I have been using the method ever since. It is really easy. Cut the top off the garlic to expose the cloves, then add some butter on top and wrap in foil. Then put it in the oven to roast. When it cools give the whole bulb a squeeze. The cloves just pop right out. This way you don't have to worry about peeling which can be pretty messy.
You can use red potatoes because you can leave the skins on, which gives the mashed potatoes texture, and it looks pretty cool:)
If you want a creamier mashed potato add more butter, a little bit at a time, until you get the desired consistency.
These are great as a side dish with almost anything. Enjoy:)
ROASTED GARLIC MASHED POTATOES
Ingredients:
1 head garlic, top 1/2-inch cut away
3 tablespoons olive oil
Salt and freshly ground black or white pepper
2 pounds baking potatoes, like russets or Yukon gold potatoes, peeled and cut into 1-inch cubes
1 stick unsalted butter, at room temperature
3/4 cup half-and-half (if you prefer you can use non-fat version)
Directions:
Preheat the oven to 400 degrees F.
Arrange garlic in one layer on a double thickness of foil and wrap tightly. Roast garlic in middle of oven 45 minutes, or until very soft. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.
Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return the saucepan and over medium heat, cook for 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the half-and-half and continue to mash until thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper, and serve immediately.
Ingredients:
1 head garlic, top 1/2-inch cut away
3 tablespoons olive oil
Salt and freshly ground black or white pepper
2 pounds baking potatoes, like russets or Yukon gold potatoes, peeled and cut into 1-inch cubes
1 stick unsalted butter, at room temperature
3/4 cup half-and-half (if you prefer you can use non-fat version)
Directions:
Preheat the oven to 400 degrees F.
Arrange garlic in one layer on a double thickness of foil and wrap tightly. Roast garlic in middle of oven 45 minutes, or until very soft. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.
Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return the saucepan and over medium heat, cook for 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the half-and-half and continue to mash until thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper, and serve immediately.
No comments:
Post a Comment