- Recipes Home
- Interest Groups
Mashed Potatoes With Roasted Garlic Recipe Video
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!
|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)|
Serving size: Complete recipe
Calories 1022 Calories from Fat 517
% Daily Value*
Total Fat 58 g89.1%
Saturated Fat 27.6 g138%
Trans Fat 0 g
Cholesterol 113.7 mg
Sodium 4958.8 mg206.6%
Total Carbohydrates 118 g39.2%
Dietary Fiber 13.8 g55.3%
Sugars 13.1 g
Protein 20 g39.4%
Vitamin A 26.8% Vitamin C 181.9%
Calcium 40.6% Iron 41.6%
*Based on a 2000 Calorie diet
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.