How to Make Garlic Mashed Potatoes
Roasting the garlic gives these potatoes a warm, homey flavor. Serves 6.
- Difficulty:
- Moderate
Instructions
Things You'll Need
- 1 large head garlic
- salt
- bay leaf
- 1/2 tbsp. olive (not virgin) oil
- 2 thinly sliced garlic cloves
- 6 tbsp. milk
- 1 sprig fresh thyme
- 2 chopped scallions
- 3 tbsp. unsalted butter
- 2 lbs. baking potatoes
- 1 small stalk celery
- pepper
- Aluminum Foil
- Groceries
- Chef's Knives
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Potato Mashers
- Potato Ricers
- Small Baking Dishes
- Small Saucepans
- Stockpots
- Wire Whisks
- Mixing bowls
- Measuring cups
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-
1
Preheat oven to 325 degrees F.
- 2
-
3
Put the head of garlic in a baking dish and add enough water to come 1/3 of the way up the side of the head.
- 4
-
5
Put 1 sprig of fresh thyme on top of the head, cover the pan with aluminum foil, and bake about 1 hour, or until garlic is soft and tender.
- 6
-
7
Put the potatoes in a stock pot and add enough water to cover by 1 inch.
- 8
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9
Bring water to a boil over high heat and cook the potatoes until tender when pierced with a knife tip, about 20 minutes.
-
10
Drain the potatoes well and remove large pieces of vegetables and herbs.
- 11
- 12
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13
Pass the potatoes quickly through a potato ricer while you wait for the milk and butter to warm.
- 14
-
15
Stir in roasted garlic and whip another 30 seconds until fluffy.
-
16
Salt and pepper potatoes to taste and serve immediately with softened butter.
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1
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Comments
-
Nov 22, 2005
I love my whisk, but things sure go quicker with an electric mixer. It makes double batches in half the time! -
Nov 22, 2005
I love my whisk, but things sure go quicker with an electric mixer. It makes double batches in half the time!