Garlic Mashed Potatoes
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
62
Spice
50
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat to 450°F
2
Cut off and discard top 1/2 inch of head of garlic, exposing cloves
3
Rub garlic all over with oil and season with salt and pepper, then wrap in foil
4
Roast garlic until tender when center of a clove is pierced with tip of a paring knife, about 40 minutes
5
Peel potato and cut into 1-inch pieces, then cover with cold salted water in a small saucepan
6
Bring to a boil, then reduce heat and simmer, uncovered, until potato is tender, 8 to 10 minutes
7
Pour off water, then add half-and-half, butter, and 2 or 3 peeled roasted garlic cloves (reserve remaining roasted garlic for another use)
8
Mash with a potato masher to desired consistency and season with salt and pepper
9
Put oven rack in middle position and preheat to 450°F
10
Cut off and discard top 1/2 inch of head of garlic, exposing cloves
11
Rub garlic all over with oil and season with salt and pepper, then wrap in foil
12
Roast garlic until tender when center of a clove is pierced with tip of a paring knife, about 40 minutes
13
Peel potato and cut into 1-inch pieces, then cover with cold salted water in a small saucepan
14
Bring to a boil, then reduce heat and simmer, uncovered, until potato is tender, 8 to 10 minutes
15
Pour off water, then add half-and-half, butter, and 2 or 3 peeled roasted garlic cloves (reserve remaining roasted garlic for another use)
16
Mash with a potato masher to desired consistency and season with salt and pepper