Delicious and soothing roasted garlic mashed potatoes well with many main meals. The recipe is simple:
Ingredients: 2 lbs (900g) russet or Yukon Gold potatoes, peeled and chunked A head of garlic 1/4 cup (60ml) milk (or more for consistency) 30-60g/2-4 teaspoons unsalted butter Salt and pepper to taste Optional: chopped fresh parsley or chives for garnish
Instructions: Roast garlic: Heat the oven to 400°F (200°C). Remove the garlic head's top to reveal the cloves. Wrap the garlic in aluminum foil after misting it with olive oil.
Roast the covered garlic on a baking sheet for 30–40 minutes in the preheated oven until tender and golden brown. Cool roasted garlic before handling.
Cook Potatoes: Cover potato pieces with cold water in a big pot while garlic roasts. A large spoonful of salt to the water. Boil the water over medium-high heat, then lower the heat to a moderate boil. Let the potatoes cook for 15-20 minutes until fork-tender.
Prepare Mashed Potatoes: Return cooked potatoes to pot after draining. Squeeze the roasted garlic cloves and add them to the potatoes. Add butter and milk to the saucepan.
Mash potatoes and garlic with a potato masher or fork until creamy. Smoother results can be achieved with a hand mixer. Salt and pepper to taste, adding milk or butter as needed to attain your desired consistency.
Mash potatoes and garlic with a potato masher or fork until creamy. Smoother results can be achieved with a hand mixer. Salt and pepper to taste, adding milk or butter as needed to attain your desired consistency.
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