Garlic Mashed Potatoes

    (adaptation from Emeril Lagasse's)

    Ingredients
    1/2 lbs small red potatoes, quartered
    1 3/4 tsp salt
    1 tsp freshly ground black pepper
    1 stick butter
    1 cup roasted garlic
    1 cup heavy cream

    Notes: Upgrade this by pour the mashed potatoes into a casserole dish and top with one cup of grated cheddar and crumbled bacon, if desired. Bake at 375° F until the cheese melts completely

    Directions:
    To roast the garlic, preheat oven to 325° F, cut the end off of the head of garlic, toss in a bowl in 1 tbsp olive oil with dash of salt and pepper until coated. Seal garlic in a foil sheet made into a pouch. Bake on a cookie sheet for 20-25 minutes. Let cool - squeeze the bulbs to get the garlic out.

    Put the potatoes in a saucepan and cover with water. Season with 1 tsp of the salt and 1/4 tsp of the black pepper. Boil until fork tender, about 20 minutes.

    Drain and return the potatoes to the pot. Add butter, garlic and cream. Using a fork, coarsely mash the potatoes and mix well. [They are supposed to be chunky]

    Season with the remaining salt and black pepper and serve.

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