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Roasted Garlic Mashed
Potatoes
Mashed potatoes,
have always been American's favorite comfort food. And
Roasted Garlic Mashed Potatoes have quickly become the
favorite "new" way to prepare them. Done
correctly, they are satisfying from the first bite to the
last.
Don't cook the potatoes until they
fall apart; instead, the chunks should hold together and just
slip off a knife when pierced. Boiling them is destructive, so
simmer them gently. If mashed potatoes are sticky, the potatoes
were overcooked and overwhipped. If they are grainy and chunky,
they were undercooked.
One last thing -- In 1950's suburbia it
was humorous to make fun of someone's mashed potatoes for
having lumps (there are entire sitcom episodes built about
it.) Forget that. In the more relaxed America of
today, lumps are no longer frowned upon. They add
character. So don't worry about them.
Roasted Garlic Mashed
PotatoesIngredients
- 1 medium head garlic
- 1 tablespoon olive oil
- 2 pounds russet potatoes, peeled and quartered
- 4 tablespoons butter, softened
- 1/2 cup milk
- salt and pepper to taste
Directions
- Preheat oven to 350 degrees F (175 degrees
C).
- Drizzle garlic with olive oil, then wrap in
aluminum foil. Bake in preheated oven for 1
hour.
- Bring a large pot of salted water to a boil. Add
potatoes, and cook until tender, about 15 minutes. Drain,
cool and chop. Stir in butter, milk, salt and
pepper.
- Remove the garlic from the oven, and cut in half.
Squeeze the softened cloves into the potatoes. Blend
potatoes with an electric mixer until desired consistency
is achieved.
A More Detailed Recipe
for Roasted Garlic
Roasting garlic will give you a good
mouth-filling taste of garlic but without the sharp pungency of
fresh. You can substitute it in almost any recipe calling for
garlic. Experiment and see if it is better.
Ingredients
- 1 head of Garlic salt
- 2 tablespoons Olive Oil
Directions
- Preheat your oven to 450F.
- Remove as much of the papery peeling from the garlic as
possible without breaking the cloves apart.
- Place the garlic in an oven-safe bowl with a lid and
drizzle with the oil and sprinkle with the salt.
- Cover and place in oven.
- Roast until the garlic is soft and creamy (about 45
minutes) when you squeeze the cloves.
- Squeeze out the garlic from the peels and mash with a
fork. Discard the peels.
- Use what you need and keep the rest in the
refridgerator for up to a week.
It is worth planning an Italian night just to use up any
leftover garlic you have. Spread some good Italian bread with
butter then the room-temperature roasted garlic mash. Sprinkle
with salt and bake in the oven until toasted for some of the
best garlic bread you will ever eat.
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