Friday, July 19, 2013

Garlic Mashed Potatoes

Recipe from Taste of Home
Husband-Tested in Alice’s Kitchen
Yield: 6 servings

Make these tasty mashed potatoes for a special occasion.  Potatoes with roasted garlic, butter, sour cream, and Parmesan cheese….what’s not to like?  You can get locally grown potatoes at Lost River Market & Deli, our community-owned grocery store.

1 whole garlic bulb
1 teaspoon plus 1 tablespoon olive oil, divided
1 medium white onion, minced
4 medium potatoes, peeled and quartered
¼ cup unsalted butter, softened
¼ cup sour cream
¼ cup freshly grated Parmesan cheese
¼ cup milk (more, if needed to make the consistency you like)
½ teaspoon Kosher salt
¼ teaspoon freshly ground pepper

            Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Drizzle with 1-teaspoon oil. Wrap bulb in heavy-duty foil that has been lined with parchment paper. Bake at 425° for 35-40 minutes or until softened.  Meanwhile, in a small skillet over low heat, cook onion in remaining oil for 15-20 minutes or until golden brown, stirring occasionally. Transfer to a food chopper or processor. Cover and process until blended; set aside.
            Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain. Place potatoes in a large bowl. Squeeze softened garlic into bowl; add the butter, sour cream, cheese, salt, pepper and onion.  Heat the milk in the microwave until hot.  Add the hot milk to the potatoes.  (Adding cold milk to the hot potatoes will make your potatoes lumpy.)  Beat until mashed. (Add more milk a bit at a time to make the potatoes the consistency you like.) Do not overbeat because then you’ll have wallpaper paste. ;-)
Nutritional Facts
2/3 cup equals 236 calories, 14 g fat (7 g saturated fat), 31 mg cholesterol, 313 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein

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