Ingredients
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2
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2
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5
-
4
-
6
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-
-
-
-
-
-
-
-
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Directions
Roasted-Garlic Mashed Potatoes,This is based on a recipe from the Williams-Sonoma Potato cookbook. These have been our “company” or “holiday” mashed potatoes for many years. They can be made up to 2 hours ahead: cover loosely and allow to stand at room temperature; then reheat gently over low heat, stirring often, just before serving.,Delicious. Well worth the extra effort to roast the garlic! I roasted 4 med/large heads and barely came out with the 1/3 cup. I would suggest throwing in an extra head if in doubt. The mashed roasted garlic freezes well so better extra then not enough!,As others have noted, steaming the potatoes didn’t cook them evenly, so while most were fully cooked, some wouldn’t mash. DH confessed he enjoyed his lumps, but I like mine smooth and will cook them longer next time. The garlic flavor was terrific and the Yukon Golds have a nice rich yellow color. Made for Aussie/NZ swap.
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Steps
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1
Done
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Preheat Oven to 400 Degrees F. |
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2
Done
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Expose the Cloves of Garlic Head by Slicing Off the Top 1/2 Inch. |
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3
Done
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Place Them in a Small Baking Dish, and Drizzle With Olive Oil. |
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4
Done
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Cover Tightly With Aluminum Foil and Bake About 55 Minutes, or Until Very Tender When Pierced With a Small Knife. |
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5
Done
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Remove from Oven, Uncover, and Allow to Cool. |
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6
Done
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Break Apart the Garlic Heads. |
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7
Done
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Squeeze Each Garlic Clove Into a Small Bowl and Mash With a Fork Until Almost Smooth. You Should End Up With About 1/3 Cup. Reserve Any Olive Oil Remaining in the Baking Dish. |
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8
Done
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Pour 1-Inch of Water Into a Large Pot and Bring to a Boil. |
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9
Done
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Place the Potatoes Into a Collapsible Steamer Basket and Set the Basket Over the Boiling Water. (do not Allow the Water to Touch the Bottom of the Steamer Basket). Cover and Steam About 15 Minutes, or Until the Potatoes Are Tender When Pierced With a Small Knife. Transfer Potatoes to a Bowl. |
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10
Done
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Empty the Pot and Wipe Dry. |
