Tuesday, May 17, 2005

roasted garlic mashed potatoes

1 large head of garlic
2 tsp olive oil
2 lbs Yukon gold potatoes
4 tbs butter
1/3 cup heavy cream
salt and pepper

Slice about ¼-inch off top of garlic. Place in a small, deep baking dish. Drizzle garlic with olive oil, and cover dish with foil. Place in a 400-degree oven and roast for 50 minutes, until garlic is soft and has turned a golden caramel colour. Remove from oven and let cool a bit. Squeeze cloves from head with gentle pressure.

Peel and quarter potatoes. In a large pot, cover potatoes with cold, well salted water and bring to boil over high heat. Cook until soft, about 12 minutes. Drain.

Pass cooked potatoes through a food mill or potato ricer (or use a potato masher) into a large mixing bowl. In a small saucepan over medium heat, warm butter and cream. Fold into mashed potatoes, seasoning with salt and pepper to taste. Gently fold in roasted garlic cloves and serve.

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