|Mashed potatoes are comfort food at it's best!|
Roasted Garlic Mashed Potatoes
~Again, this is more of a how to than an actual recipe, we always make a big batch to keep in the refrigerator for later in the week. These potatoes also freeze well.
-roasted garlic (see below)
-dairy free margarine (there are a few brands available)
-salt and pepper, to taste
Boil your potatoes until soft, we like to leave the skins on. While the potatoes are boiling, in a separate saucepan, heat chicken broth and margarine till hot, add roasted garlic, salt and pepper.
Drain potatoes. Place potatoes back in warm pot and slowly add the butter/broth mixture a little at a time, mashing the potatoes as you go. Add enough of the broth mixture to get desired consistency.
*The roasted garlic adds a mild garlic flavor without being overwhelming (you can leave the garlic out if you don't like it).
*Heating the broth keeps the potatoes from getting the gluey texture that happens when you add cold ingredients to the hot potatoes.
*Chicken broth adds the necessary liquid without giving the potatoes an off flavor that some of the milk substitutes can add.
Sorry, I forgot to take a picture of this step. I usually make the garlic early in the day and keep it in the fridge till I am ready to use.
Cut the tops off from whole cloves of garlic, leaving the root end intact and holding the cloves together. You want to trim just enough off to expose the garlic cloves. Leave the papery skin on the outside.
Place garlic in a pan and drizzle with olive oil. Cover with foil.
Bake at 350 degrees until the garlic is tender when pierced with a fork, about 30-45 minutes.
Cool garlic and then squeeze out of the skin. Store in an airtight container in the refrigerator until ready to use.
Serve mashed roasted garlic as an alternative to butter, spread on toasted french bread.
*Beware, the smell of roasting garlic can make your family drool and constantly ask what's for dinner! :)