The Quick and Easy Vegetarian College Cookbook: 300 Healthy, Low-Cost Meals That Fit Your Budget and Schedule by Adams Media

Author:Adams Media
Language: eng
Format: azw3, epub
Publisher: Adams Media
Published: 2017-07-04T04:00:00+00:00

Roasted Garlic Mashed Potatoes

SERVES 6

3 heads garlic

2 pounds red bliss potatoes, peeled and cut into large chunks

8 tablespoons butter

1/2 cup milk or cream

11/2 teaspoons salt

Ground white pepper to taste

1. Preheat oven to 350°F. Wrap all three garlic heads into a pouch fashioned from aluminum foil and place in the center of the oven. Roast until garlic is very soft and yields to gentle finger pressure, about 1 hour and 15 minutes. Cut the garlic bulbs in half laterally. Using your hands, squeeze out the roasted garlic and push it through a sieve.

2. Boil potatoes in a large pot with enough lightly salted water to cover until very tender, 25–30 minutes depending on type and size of potato pieces. Drain the potatoes well, then return them to the pot, put them on the stove, and cook over moderate heat 30–60 seconds to steam off any excess moisture.

3. Heat the butter and milk together in a small saucepan over medium heat until the butter melts.

4. For smoothest mashed potatoes, force the potatoes through a ricer. Otherwise, mash them in a large bowl with a potato masher or stiff wire whisk. Add the roasted garlic purée, salt, pepper, and the milk mixture to the potatoes and mix just enough to incorporate. Serve immediately or keep warm for later service in a double boiler.

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