Sunday, November 21, 2010
I am pretty easy to please with mashed potatoes. I like it all. It doesn't matter what you put in them and I am happy. Garlic Potatoes became very popular in restaurants in the last ten years. There was a big fuss over them and really its just garlic and potatoes but adding roasted garlic really does make it taste just a little more elegant. This version is not only easy but easy on the pocketbook.
Roasted Garlic Mashed Potatoes
1 head of garlic
potatoes (about 8 large)
1 cube of butter (maybe more)
1 cup of Parmesan cheese grated
1 cup of heavy cream (maybe more)
1 green onion sliced
salt and pepper to taste
Morning of Thanksgiving wrap entire head of garlic covered in oil in foil. I usually like to cut the top of the garlic off.Bake 350 degrees for 1/2 hour. The smell will kill you. I forgot to do in the morning so I put it in the oven with the bird (barely)
Take out of the oven. Let cool for 15 minutes. Resist the urge to mix with butter and smear over the dinner rolls you are serving tonight.
After it cools, squeeze the garlic into a bowl and set aside. Make sure you get all that oil too.
45 minutes before you are ready to serve, boil your potatoes in salted water until fork tender. Drain
Add butter and garlic and smash. Add the heavy cream. Keep working until smooth. You could use a mixer for this. I have been guilty of it. It depends if it is dirty. It is Thanksgiving after all! Add the Parmesan cheese and green onions. Salt and pepper to taste. Keep covered until ready to serve.
at 8:00 AM