Roasted Garlic Mashed Potatoes
Roasted garlic adds a creamy texture and a buttery flavour to this old family favourite. Garlic is excellent for boosting the immune system at this time of year.
1/2 to 1 cup (125 to 250 mL) garlic cloves
1 Tbsp (15 mL) extra virgin olive oil
6 cups (1.5 L) water
4 large potatoes, peeled and cut into quarters
1/3 to 1/2 cup (85 to 125 mL) local goat’s milk cheese (or other soft cheese)
2 Tbsp (30 mL) local organic butter
4 Tbsp (60 mL) fresh parsley or 1 Tbsp (15 mL) dried parsley
Salt and pepper to taste
To roast garlic cloves, preheat the oven to 300 F (150 C). Peel garlic cloves, toss in olive oil, spread on a baking sheet, and roast for 15 minutes, until soft and brown.
While garlic is roasting, bring the water to a boil in a large pot and add the potatoes. Cook on medium-high for 15 minutes, until potatoes are tender. Drain and add potatoes to the roasted garlic in a large bowl. Add soft cheese, butter, parsley, and salt and pepper, and mash well. Garnish with more parsley.
Serves 4.
source: "Local Eating", alive #300, October 2007
Roasted Garlic Mashed Potatoes
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
