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Garlic Mashed Potatoes
2 lbs. red or Yukon Gold potatoes
1 T. butter
1/2 cup whipping cream
1/2 cup roasted garlic, minced (See below)
8 oz. package cream cheese
2 T. minced fresh chives
Salt and pepper to taste
Wash and peel potatoes. Cook until fork tender. Drain and return to pot. Using a ricer or masher, mash the potatoes slightly. In a saucepan or microwave, heat 1 T. butter and cream until warm. Add contents to potatoes and stir or mash again. Add cream cheese and roasted garlic. Finish with chives, salt and pepper.
To roast garlic: Use a non-stick pan. Take a head of garlic and remove the cloves. Do not peel. Separate into groups of approximately the same size. Place the largest group into the non-stick pan on medium-low heat. Let them sit for about 2 minutes and stir. Repeat, add smaller cloves. Watch for scorching. Garlic is roasted when the cloves are soft when pressed with fork or spatula. Cool and peel before adding to recipe. This takes about 4-6 minutes. Allow to cool in pan.
Howard Lake-Waverly Herald & Winsted-Lester Prairie Journal
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