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Roasted Garlic Mash Potatoes
3
3
2
1
1
Garlic heads; split in half
Tablespoon Olive oil
Pound Potatoes; peeled and diced
Stick Butter; cubed
/2 Cup Heavy cream; to 3/4 cup
Salt; to taste
Freshly−ground white pepper; to taste
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
3
5 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 smoothness is achieved. The potatoes should still
be sort of lumpy. Season the potatoes with salt and pepper. This recipe
yields 6 to 8 servings.
Roasted Garlic Mash Potatoes
519
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