Friday, December 3, 2010

I can mashed potato (Roasted garlic mashed potatoes)

Roasted-Garlic Mashed Potato Recipe
Remember that old song? One of the things that really livens up cooking for me (other than a nice glass of wine, Justin Wilson was really on to something) is music. Try it when you don't feel like cooking. So you're a big ole cranky pants after a long day of work and you might scream if you have to face your stove. 
Put on some music and pop open a bottle of wine. "I guarantee" that you'll be cooking and smiling in no time. Wait, we were talking about mashed potatoes! Here's a couple pointers to make the best dang mashed potatoes you've ever had.

First, roast a head of garlic. First cut the top off a whole head of garlic. Put the head of garlic in foil with a big slosh of olive oil. Roast on 375 for about 30-40 minutes or until garlic is golden brown and soft.  See how beautiful it is?! It's wonderful - just like garlic gold.
Let the garlic cool a bit and then squeeze the soften cloves out of the garlic head. Okay take the roasted garlic and add it to the potatoes. (If you can use Yukon Gold potatoes. They make the best and creamiest mashed potatoes.) Now go ahead and mash the potatoes. Season with your usual. I use chicken broth, seasoning salt, pepper, butter/margarine, milk (either skim or evaporated to keep things lower fat but go for cream if you feel inclined).

Ta-da the best mashed potatoes you've ever had!

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