You are here

Mashed Potatoes With Roasted Garlic

New.Latin.Classics's picture
Wanna "Spice Up" plain-ol mashed potatoes? Try this amazing recipe created by Lorena Garica of America's Next Great Restaurant in her new cookbook, "Lorena Garcia's New Latin Classics". I'm helping Ranya who emailed me asking for help to create a wonderful dinner for a special occasion. This side dish is creamy, smooth and it's garlicy taste goes with everything from chicken, fish or a favorite in many households, roast beef. It's so easy to make too! The smell will get everyone on the diner table faster than you can, "Vamos"! Take a walk on the Latin side and enjoy this how-to recipe. Please check out Lorena's new cookbook, out September 27th.It's Muy Deicioso!
Ingredients
  Garlic head 1 Large, top third sliced off to expose the garlic cloves
  Extra virgin olive oil 1 Tablespoon
  Salt 2 1⁄2 Teaspoon (plus more to taste)
  Potatoes 1 Pound, halved (Peruvian purple or Yukon Gold)
  Milk 3⁄4 Cup (12 tbs)
  Unsalted butter 3 Tablespoon
  Freshly ground black pepper 2 Teaspoon (plus more to taste)
Directions

1. Preheat oven to 350°F.
2. Place garlic in the center of a 6-inch square of aluminum foil, exposed cloves face up. Drizzle with olive oil, sprinkle with 1/2 teaspoon of salt, and bring the corners of the foil up to the top of the head, gathering them together to seal the packet. Place the garlic on a baking sheet and roast until very soft, 35-40 minutes. Set garlic aside to cool.
3. While the garlic cools, place the halved potatoes and 1/2 teaspoon of salt in a large pot and cover with cold water. Bring the potatoes to a boil over high heat and cook them until tender, 15-20 minutes. Use a slotted spoon to transfer the potatoes to a rimmed backing sheet and set aside.
4. Pour the milk into a small saucepan. Add the butter, the remaining 1 1/2 teaspoons salt, and the pepper and warm gently over medium heat, stirring often, until the butter is melted.
5. Transfer the potatoes to a large bowl. Squeeze the bottom of the head of roasted garlic to coax out the cloves, letting them fall into the bowl with the potatoes. Add a little bit of the milk mixture and use a fork to begin to mash everything together, drizzling in more liquid a little at a time until the potatoes are mashed to desired consistency. Taste and adjust the seasoning if needed.

This recipe is excerpted from the cookbook - New Latin Classics, written by Lorena Garcia. To purchase the book visit RandomHouse.com. To learn more about Lorena, visit ChefLorenaGarcia.com.

Recipe Summary

Cuisine: 
South American
Course: 
Side Dish
Ingredient: 
Potato

Rate It

Your rating: None
4.05
Average: 4.1 (2 votes)