Sunday, November 15, 2009

Favorite Roasted Garlic Mashed Potatoes

My youngest daughter is my mashed potato girl (she even plays mashed potatoes in a school play this year!). For the past couple of years, she has had mashed potato duty from start to finish. I bought a very pricey but very quick mashing tool that makes the whole process a snap. She also peels and leaves a small amount of skin which actually helps the dish.

I love the roasted garlic in these. They add a great dimension!

Roasted Garlic Mashed Potatoes
gluten free


1 full head of garlic (outer leaves peeled)
1 TBSP olive oil
salt and pepper
7 or 8 Idaho potatoes, peeled and quartered (leave little bits of skin on)
5 TBSP butter (and more just in case)
1/2 C whole milk

Preheat oven to 350. Slice off the top of the garlic head and drizzle olive oil over it. Season with salt and pepper. Wrap in aluminum foil leaving top exposed. Bake for one full hour.

Meanwhile, bring a large pot of water to boil. Add potatoes and cook about 15 minutes (until tender--can easily pierce with a fork). Drain and let cool, slightly.

Add butter and milk. Mash. Season with salt and pepper. Add more butter or milk as needed.

Take garlic out of oven and squeeze moist cloves in the mashed potatoes. Continue to mash until the potatoes are to your liking :)

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