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Garlic Mashed Potatoes

22 Oct
  • 1 to 3 whole garlic heads
  • 1 1/2 tablespoons olive oil
  • Black pepper to taste
  • 4 pounds Idaho potatoes
  • 6 tablespoons butter
  • 2 teaspoons white pepper
  • 2/3 cup hot milk or cream

First roast the garlic: Cut just the ends off the heads of the individual cloves but leave the papery skin on and the root end intact. Drizzle olive oil over the cut end and sprinkle with black pepper. Place them on a baking pan or an oven proof dish, you can even wrap them in tinfoil. The garlic should be baked for 30-35 minutes at 400°F or until the cloves are soft to the touch. When the garlic head is cool enough to handle, just squeeze the plump cloves from their skins and push them through a sieve.

Peel the potatoes and cook, covered in water, until a knife easily pierces the flesh. mash the potatoes, adding the butter, white pepper, and hot milk or cream along with the mashed cloves of roasted garlic. Combine well and serve hot.

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1 Comment

Posted by on October 22, 2010 in Potato, Recipes, Side Dishes

 

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One response to “Garlic Mashed Potatoes

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