MASHED POTATO WITH ROASTED GARLIC
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the Garlic Paste:1 lb whole garlic (about 7 bulbs) 1/2 C pure olive oil Gray sea salt freshly ground pepper 4 lbs Yukon Gold potatoes2 sticks unsalted butter, at room temperature 1 Tbsp garlic paste 1/2 C extra-virgin olive oilGray Sea salt freshly ground pepper
Start with the roasted garlic: Preheat the oven to 350 degrees F.
Peel outermost layers of skin off garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe sauté pan over med heat. Add garlic, cut sides up, and sauté for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool.
Pop garlic cloves from their skins and place cloves in a blender. Puree until smooth; you should have a paste-like consistency.
For the potatoes: Cube the potatoes and boil with salted water until tender, about 10 minutes. Drain well, and remove skins. Alternatively, smash the potatoes with a large fork or potato masher. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user N2TROUBLE.
Peel outermost layers of skin off garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe sauté pan over med heat. Add garlic, cut sides up, and sauté for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool.
Pop garlic cloves from their skins and place cloves in a blender. Puree until smooth; you should have a paste-like consistency.
For the potatoes: Cube the potatoes and boil with salted water until tender, about 10 minutes. Drain well, and remove skins. Alternatively, smash the potatoes with a large fork or potato masher. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user N2TROUBLE.
Nutritional Info Amount Per Serving
- Calories: 671.9
- Total Fat: 50.3 g
- Cholesterol: 62.1 mg
- Sodium: 1,755.2 mg
- Total Carbs: 57.4 g
- Dietary Fiber: 6.2 g
- Protein: 9.6 g
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