If you love fluffy mashed potatoes and you love garlic then you’ll love this dish. The difference between this recipe and common or garden garlic mashed potatoes lies in the roasted garlic. It makes a world of difference to the final flavor, adding sweetness and depth that you can’t get from fresh garlic.
2-1/2 pounds baking potatoes, peeled and cut into same size chunks
8 tablespoons unsalted butter, cut into small pieces, at room temperature
1/2 cup heavy cream, brought to a boil
1/2 cup pureed roasted whole garlic
Freshly ground white pepper
Freshly grated nutmeg
1 tablespoon chopped fresh parsley, for garnish
In a saucepan, cook the potatoes and raw garlic in lightly salted water to cover, until tender. Drain well.
Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl.
In a small saucepan, heat butter and cream until butter has melted. Add salt, pepper and nutmeg.
Spoon mashed potatoes into warmed serving bowl and sprinkle with chopped parsley. Serve immediately. These go exceptionally well with our Beef Stew With Winter Vegetables.
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