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Family Fun: Sweet and Savoury Roasted Garlic Mashed Potatoes

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Posted by : Sue Riedl, Fri, Dec 07 2012

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Mashed potatoes seem like a no-brainer — right? Cook potatoes, and mash! Done. So why do some people's versions taste so much more delicious than others?

I can never quite match the smooth creaminess of my mom's perfect mash but I make a good roasted garlic version. Even my friend Andy, who claims to not eat mashed potatoes, thinks they're pretty darn good.

Best of all: They're an easy, make-ahead side dish that's reheatable for a quick weeknight dinner, or on top of Shepherd's Pie.

Garlic_Mash.jpg

Recipe: Roasted Garlic Mashed Potatoes
Serves 4-6

Ingredients
4 medium potatoes
3 bulbs garlic
olive oil
1/2 cup buttermilk
1/4 cup butter
1 teaspoon salt
Pepper


Garlic_Mash_Potatoes.jpg

Four medium potatoes may seem like nothing much but, believe me, they will go far to feed 4-6 people as a side. Peel them and cut into even, 1" cubes. Set aside in a medium pot of salted cold water.

Garlic_Mash_Garlic_Sliced.jpg

Roasting the garlic is the easiest of all the easy steps. Preheat your oven to 375°F. Slice off the tops of the bulbs (don't even peel them!) to reveal the cloves inside.

Garlic_Mash_Olive_Oil.jpg

Put each bulb on an individual piece of foil (large enough to wrap the bulb) and drizzle with olive oil. Salt if you like.

Garlic_Mash_Garlic_Wrapped.jpg

Wrap up each garlic tight and seal at the top.

Garlic_Mash_Roasted_Cloves.jpg

Put the garlic on a cookie sheet and pop it into the oven for about 45 minutes to1 hr. The garlic should be soft and browning when you open and check it. It will smell full and fragrant. Allow to cool.

Garlic_Mash_Butter.jpg

Boil your potatoes and then simmer until fork-tender. (Quick tip: Always cook your potatoes from cold water — as the water heats, it will evenly heat the potatoes all the way through. If you throw them in boiling water, the outside of the potato will cook faster than the inside.)

Garlic_Mash_Cooking.jpg

Drain the potatoes and put them back in the pot. Add 1/2 cup buttermilk, 1/4 cup butter and the roasted garlic. You should be able to squeeze each clove out of its casing, or pry it out easily with a paring knife.

Garlic_Mashed.jpg

Mash everything together with a fork or potato masher until smooth. You can use an electric beater but don't over-whip or the mash will get rubbery. Now, season with salt (start with 1 tsp) and pepper to you own taste.

Garlic_Mash_Ready.jpg

While you're at it, make some extra roasted garlic. You can keep it in the fridge for a few days and and spread it on toasted baguette or add it to sandwiches with a little mayo. It will be the easiest and best "home-made" recipe you'll ever make.


Recipe: Roasted Garlic Mashed Potatoes
Serves 4-6

Ingredients
4 medium potatoes
3 bulbs garlic
olive oil
1/2 cup buttermilk
1/4 cup butter
1 teaspoon salt
Pepper

Instructions 

  1. Preheat over to 375°F.
  2. Peel and slice your 4 potatoes into even, 1"-2" cubes. Put into a medium pot of cold, salted water and set aside.
  3. Cut the tops off your garlic bulbs enough to reveal the cloves inside. Place each bulb on a separate sheet of foil and drizzle with olive oil (about 1 tsp).
  4. Seal the bulbs in the foil and place on a baking sheet.
  5. Bake in the oven for 45min-1 hr or until the bulbs are soft and golden. Allow to cool while you boil the potatoes.
  6. Bring the potatoes to a boil and then simmer until fork-tender. Drain and put them back into the pot.
  7. Add 1/2 cup buttermilk (or milk) and 1/4 cup unsalted butter. Squeeze the soft cloves out of the garlic bulb with your fingers and add.
  8. Mash everything with a fork or a potato masher until smooth and well-combined.
  9. Add salt. Start with 1 teaspoon to taste, and a grind of fresh black pepper.


 

Sue_Riedl Sue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old. 


 

 

 

 

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Posted: by Sue Riedl

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