Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes - potatoes are fork-tender....

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Roasted Garlic Mashed Potatoes 2 lb. peeled and diced Yukon Gold potatoes 1 head garlic cloves, roasted as below Olive oil, 1 teaspoon 6 tbsp. butter 2 Tablespoons Sour Cream (optional) Chopped parsley or chives 1. Roast garlic: Cut garlic head in half crossways and coat with a little olive oil. Wrap head in aluminum foil and bake in a 375 degree oven for 45 minutes, approximately, until garlic is soft. 2. Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until
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Unformatted text preview: potatoes are fork-tender. 3. Drain potatoes and set aside. 4. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to simmer (do not allow to curdle; remove from heat immediately when it starts to boil). 5. Mash or rice the potatoes, mixing in the butter and half&half, cream or milk, mashed garlic, salt and pepper, sour cream (optional) and parsley or chives until potatoes are smooth and fluffy. 6. Do not overbeat. Serve hot....
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