Recipes for the Web

Barrington Software Incorporated

Garlic Mashed Potatoes

Roasting garlic in the oven mellows its flavor and brings out its natural sweetness. Adding it to

mashed potatoes seasoned with fresh herbs elevates an old-fashioned favorite.

6 garlic cloves, unpeeled

2 Tbs. olive oil

1 Tbs. finely chopped fresh rosemary or thyme

3 baking potatoes, about 1 1/2 lb. total, peeled

or unpeeled, cut into 2-inch chunks

4 Tbs. (1/2 stick) unsalted butter

1/2 cup milk

Salt and freshly ground white or black pepper,

to taste

1/4 cup snipped fresh chives (optional)

Preheat an oven to 325°F.

Place the garlic cloves in a small baking dish. Drizzle with the olive oil and sprinkle with the

rosemary. Cover with aluminum foil and bake until very soft, 35 to 40 minutes. Remove from the

oven and, when cool enough to handle, squeeze the garlic from the skins into a small bowl. Mash

with a fork. Strain the oil through a fine-mesh sieve held over the garlic and mix well.

Meanwhile, place the potatoes in a saucepan and add water to cover by 1 inch. Bring to a boil and

cook, uncovered, until tender, about 20 minutes.

Just before the potatoes are ready, in a small saucepan, combine the butter and milk over low

heat, and heat until the butter is melted and the mixture is hot. Drain the potatoes, transfer to a

warmed bowl, and mash well with a fork or potato masher. Alternatively, push them through a food

mill or ricer placed over a warmed bowl.

Add the butter-milk mixture to the potatoes and stir until smooth. Mix in the garlic and season with

salt and pepper. Stir in the chives and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Lifestyles Series,Chicken for Dinnerby Heidi Haughy Cusick

(Time-Life Books, 1998).

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