Garlic Mashed Potatoes

1 lb red potatoes, cleaned,
unpeeled scrubbed and cut into
quarters
• 1 bulb roasted garlic (recipe
follows), skin removed
• 1/4 cup half and half
• 2 T. butter
• Salt and pepper to taste

In large pot of water, boil the potatoes until a fork can be inserted and removed easily from the potatoes. About 10 minutes. Strain.
Garlic mashed potatoes
Return the potatoes to the pot add roasted garlic, half and half, butter and salt and pepper. Mash until potatoes are your desired consistency.
 
 
 
 
Roasted Garlic
1 bulb garlic
1 T. melted butter or olive oil
Kosher salt
2 T. chicken stock or water
 
Preheat oven to 400oF.
Cut 1/4 inch off the top of the garlic bulb to expose the cloves. Do not peel the garlic; you want to roast it in the skin. Place in a small saute pan or baking dish that’s just large enough to hold the garlic comfortably. Pour butter or oil over the garlic, salt and add the stock/water to the pan. Bake for 60 minutes or until garlic cloves are soft and golden in color.

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