Monday, April 18, 2011

Roasted Garlic and Scallion Mashed Potatoes

Roasted Garlic and Scallion Mashed Potatoes
Recipe from

1 garlic bulb, unpeeled (about 6 cloves)
1 tablespoon of olive oil
4 large potatoes (Idaho or russet)
about 1 cup Basic Chicken Stock (see recipe), or low-sodium canned
¼ teaspoon salt to taste
freshly ground black pepper
1 ½ tablespoons freshly chopped scallions

Preheat the oven to 350. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.

Remove from the oven and let cool.

Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.

Bring the stock to a boil, and turn down to a simmer.

Squeeze the roasted garlic clove to release each clove of garlic. Mash the garlic with a fork and throw the skins away.

Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.

Adjust the salt and pepper to taste. Fold in the scallions.

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