Garlic mashed potatoes are all the rage in the finest of restaurants. The flavor of roasted garlic in mashed potatoes is unbeatable, and fresh herbs give an extra boost of flavor.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 10 medium cloves garlic
- Olive oil
- 2 pounds russet potatoes (or your choice), peeled and sliced into 1/2-inch pieces
- 1/2 cup dairy sour cream
- 1/4 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh oregano
- 1 Tablespoon minced chives
Preparation:
Preheat oven to 400 F. Place unpeeled garlic cloves in a piece of heavy-duty foil, sprinkle with a little olive oil, and seal into a packet. Roast for 25 to 30 minutes until soft. Let cool, then squeeze the garlic pulp into a small bowl.
While the garlic is roasting, place potatoes in a large pot, cover with salted water, and bring to a boil. Simmer until potatoes are tender, but not falling apart. Drain thoroughly and return to the pot.
Add the garlic paste, sour cream, milk, salt, and pepper to the potatoes. Mash until fairly smooth (some small lumps are desirable), then stir in oregano and chives. Gently rewarm mashed potatoes over low heat, if necessary.
Yield: 6 servings
While the garlic is roasting, place potatoes in a large pot, cover with salted water, and bring to a boil. Simmer until potatoes are tender, but not falling apart. Drain thoroughly and return to the pot.
Add the garlic paste, sour cream, milk, salt, and pepper to the potatoes. Mash until fairly smooth (some small lumps are desirable), then stir in oregano and chives. Gently rewarm mashed potatoes over low heat, if necessary.
Yield: 6 servings
