Garlic Mashed Idaho Potatoes
November 13, 2008 by Cyndi Lavin
Filed under Recipes
Guest author: Philip Stevens, Embarko, San Francisco
Courtesy of the Idaho Potato Commission
Garlic Mashed Idaho Potatoes
Ingredients:
- 1 to 3 whole garlic heads
- 1/2 to 1-1/2 Tbsp. olive oil
- black pepper to taste
- 4 pounds Idaho Potatoes
- 6 T Butter
- 2 t White pepper
- 2 t Salt
- 2/3 cup Milk
Directions:
- For roasted garlic, cut off garlic heads to expose the cloves. Drizzle 1/2 Tbsp. olive oil over each head and sprinkle with black pepper.
- Add 1/2 inch water to a pan, and place garlic in it. Bring to a boil on top of stove, then place in oven for 45 minutes. Coot and push through a sieve.
- Peel potatoes and cook covered in water until they can be broken apart with a fork.
- Mash potatoes and add all ingredients, including heads of roasted garlic. Combine well. Serve with butter, or gravy.
Mmmmm I haven’t tried mashed potatoes with roasted garlic but I have done them with crushed garlic ( garlic teeth crushed with some salt). I must try the roasted. Thanks
i LOVE roasted garlic in mashed potatoes. I usually just use a couple cloves for a regular dinner night, i gasped when i saw three heads! my problem with mashed potatoes is i can’t get my boys to eat them. they eat brussels sprouts, asparagus, winter squash and all sorts of veggies, but they will not eat mashed potatoes!
I had to look twice too, Jenna, but the garlic is roasted before it’s added, so it ends up being sweet and nutty rather than pungent. Also, it *is* for 4 pounds of potatoes, more than my family usually eats
garlic has lots of health benefits and this recipe has convinced me to do more garlic next time i roast it for pototoes. l love the flavor of roasted garlic. thx for sharing! can you email me? i couldn’t get to your email from the blog. i like your site, i think we share many similar “feed the family” philosophies.