I think we can all agree (can’t we?) that mashed potatoes are essential to the Thanksgiving meal. A Turkey Day dinner with out them would be, well, like Thanksgiving without the turkey!
Most often when I make them, I do them up with lots of dairy; butter, sour cream, milk—the works. But this year I’m looking for something different, something lower in fat, something with a more particular flavor, you know? Something a little more grown up. . .so, here’s what I’m whipping up this year.
ROASTED GARLIC MASHED POTATOES
Can you say, “mmmmmm….?â€
1 head of garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
1/2 cup milk
salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake for about 1 hour.
3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
4. Remove the garlic from the oven. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer or hand-held masher until you get the consistency you desire.
5. Dig in.
Here’s something fun over at the www.reluctantgourmet.com. Help caption the Thanksgiving cartoon and you’ll get a shirt out of the deal! Sweet!