Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Monday, April 25, 2011

Roasted Garlic Mashed Potato

Mashed Potato... Floury potato like a Russet, freshly boiled and mashed... It's that simple...
Add butter, milk, roasted garlic... YUMMMMMM...

4 Russet Potatoes
2 heads of garlic
1/2 to 1 cup of milk (the more milk the creamier)
3 tablespoons of butter
olive oil
salt and pepper to taste

Preheat oven to 400F
Cut a small piece of the top of the heads of garlic and place both heads on a piece of foil, sprinkle salt and pepper and drizzle with olive oil. Bake in preheated oven for 30 minutes or until soft.
before roasting
Roasted Garlic

Peel potatoes and place them in a large pot of salted water. Boil them until falls apart when pierced with a fork, about 20 minutes.

Drain water and in same pot with a masher or a hand mixer mash the potatoes.
Squeeze garlic from their skin and add to potatoes. Add milk, butter, salt and pepper and mix with a wooden spoon or a hand mixer until creamy.

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