Roasted Garlic Mashed Potatoes
Ingredients
| 5 large |
baking potatoes |
| 2 cloves |
garlic |
| 1 tablespoon |
Spectrum organic olive oil |
| 1 cup |
warmed Imagine organic chicken broth, more if needed |
| 4 tablespoons |
unsalted butter |
| ½ cup |
chopped chives (optional) |
| Freshly ground black pepper to taste |
| Salt to taste |
Instructions
- Preheat oven to 375ºF
- Wash and quarter potatoes, keeping them immersed in cold salted water as you work.
- Toss garlic clove in olive oil and set on baking sheet, roast until garlic has turned golden brown about 20 minutes.
- Put potatoes in a large pot with a lid with salted cold water. Cover and bring pot to a boil over a high heat and then reduce to medium boil for 15 to 20 minutes or until potatoes easily pierce with a sharp knife.
- Drain through a colander.
- Remove roasted garlic from oven and using the flat side of a chef’s knife crush the garlic and chop very finely.
- Transfer the potatoes and garlic to an electric mixer fitted with a paddle. Mix at low speed to break up potatoes, then slowly add the chicken broth and two tablespoons of the butter, one teaspoon of salt and a few grinds of pepper.
- Scrape down the side of the bowl down, beat in more balance of butter, additional broth if needed for consistency and chives.
- Adjust seasoning to taste spoon.
- Contains Gluten.
- Serves 6.
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