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Roasted Garlic Mashed Potatoes Recipe

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This recipe for Roasted Garlic Mashed Potatoes, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chef Roberto (Robert McGhee)
Added: Wednesday, April 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 heads of garlic, top inch cut away
3 tablespoons extra virgin olive oil
salt
freshly ground black pepper
2 pounds of baking potatoes (like russets, etc.), peeled and cut into 1 inch cubes
1 stick (1/4 pound) unsalted butter
cup heavy cream

Directions:
Directions:
Preheat oven to 350 degrees.

Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper and roast until the garlic is very tender and golden brown (about 1 hour). Remove from the oven let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.

Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water, 1 inch above the potatoes. Bring to a boil. Reduce the heat to a simmer and cook until fork tender (about 15 minutes). Drain the potatoes into a colander and return the pot to medium heat and cook 1 minute (helps reduce the excess water). Reduce the heat to low, add the mashed garlic and buter and mash using a potato masher. Add the cream and continue to mash until thoroughly combined and desired consistency is obtained. Season to taste with salt and pepper.

Personal Notes:
Personal Notes:
Serve with the Real Salisbury Steak and Mushroom Sauce recipe.

 

 

 

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