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Roasted Garlic Mash Potatoes

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

3   Garlic heads - split in half
3 tablespoons 45mlOlive oil
2 lbs 908g / 32ozPotatoes - peeled and diced
1   Butter - cubed
1/2 cup 118mlHeavy cream - to 3/4 cup
  Salt - to taste
  Freshly-ground white pepper - to taste

Recipe Instructions

Preheat the oven to 450 degrees.

Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden-brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.

Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain.

Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

This recipe yields 6 to 8 servings.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A35 broadcast 04-01-1997) - Downloaded from their Web-Site -


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