Roasted Garlic Mashed Potatoes
Ingredients
1 garlic bulb, unpeeled
splash of olive oil
4 large potatoes (Idaho or russet)
1 cup about vegetable stock
salt to taste
freshly ground black pepper
Preparation
Preheat the oven to 350°F.
Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
Remove from the oven and let cool.
Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
Bring the stock to a boil, and turn down to a simmer.
Squeeze the roasted garlic cloves to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
Adjust the salt and pepper to taste.
Nutritional Analysis
Servings 6
Calories 106, Fat 0, Sat. Fat 0g, Protein 5g, Fiber 3g, Carbs 27g, Soduim 323mg