Monday, October 1, 2012

Roasted Garlic Mashed Potatoes


2 pounds potatoes, peeled and cut into 3" chunks
(soak in cold water 5 minutes to remove excess starch)
2 heads roasted garlic pulp, about 2 T.
 2 T. unsalted butter, cut in pieces
2 T. olive oil
2/3 c. heated half & half
salt & pepper
garnish with chopped parsley 
  1. Cook the potatoes for about 15 minutes or until tender.
  2. Drain.
  3. Add the 2 heads of garlic pulp.
  4. Add 2 T. butter and 2 T. olive oil.
  5. Slowly pour in 2/3 c. heated half and half and beat until creamy.
  6. Add salt and pepper to taste. 
  7. Garnish with the chopped parsley.
  8. Serve immediately or hold in a 250 degree oven.