easter dinner: garlic mashed potatoes

April 8, 2007 at 2:16 pm Leave a comment

DSC04911

Garlic Mashed Potatoes

You’ll Need:

  • 1 head garlic, left whole with skin
  • 1 teaspoon olive oil
  • 1 large Yukon Gold potato (1/2 lb)
  • 2 tablespoons half-and-half or milk
  • 1 tablespoon unsalted butter preparation
  1. Put oven rack in middle position and preheat to 450°F.
    Cut off and discard top 1/2 inch of head of garlic, exposing cloves. Rub garlic all over with oil and season with salt and pepper, then wrap in foil. Roast garlic until tender when center of a clove is pierced with tip of a paring knife, about 40 minutes.
  2. Peel potato and cut into 1-inch pieces, then cover with cold salted water in a small saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potato is tender, 8 to 10 minutes. Pour off water, then add half-and-half, butter, and 2 or 3 peeled roasted garlic cloves (reserve remaining roasted garlic for another use). Mash with a potato masher to desired consistency and season with salt and pepper.

Gourmet, September 2003

see full Easter Menu

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Entry filed under: cooking, easter, entertaining.

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