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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




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