Thinking of serving mashed potatoes again? This daring mashed potato recipe with roasted garlic is very different. The roasted garlic gives it a robust taste while the milk really fluffs up the texture, These potatoes appeal to folks of all ages, and adults and kids will be scrambling for more. Not to mention the health benefits of garlic, when prepared properly, can really make a huge difference in ones overall health.
1 whole head garlic
1 tablespoon olive oil
1 lb red potatoes, peeled and quartered
3 cups water
½ cup milk
¼ teaspoon salt
¼ teaspoon pepper
Peel outer skin off garlic head making sure not to separate the cloves. Cut off the top of the garlic head, exposing the garlic just a bit. Rub the open end of the garlic head with some oil. Place head of garlic in aluminum foil, seal it tightly and bake at 350°F for 1 hour. Remove from oven and allow to cool.
While the garlic is roasting, cook potatoes in water for 20 minutes and drain.
Squeeze pulp out of each clove of garlic into a bowl.
Use a saucepan to heat milk over medium heat until milk is hot. Do not allow milk to boil. Combine the milk with the potatoes, salt and pepper and beat until smooth. Add garlic pulp and mix very well. Serve while hot.