The Perfect Garlic Mashed Potatoes
By Sue Serves 4
The perfect mashed potato is not an art it's a choice. Choose Yukon gold potatoes.
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- 1 ½ lbs yukon gold potatoes, peeled and quartered length-wise
- ½ teaspoon salt
- ½ cup milk
- 4 Tbsp olive oil
- 1 head roasted garlic
You may also need:
A Pot, Aluminum Foil, Bowl, Fork, Kitchen Knife, Oven, Spoon
To roast garlic: Cut head in half crosswise keeping the cloves in place.
Drizzle 1 tablespoon olive oil over the exposed cloves and put garlic back together so it looks whole.
Wrap in foil and bake for 45 minutes.
When the garlic is cool enough to handle squeeze the pulp from the garlic head by pressing firmly from the bottom up.
Mash the garlic with a fork and set aside.
While garlic is cooking, put potatoes into a saucepan. Add 1/2 teaspoon salt.
Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
Warm milk in microwave or in a pan on the stove, and drain water from potatoes.
Put hot potatoes into a bowl. Add milk, remaining olive oil and garlic.
Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.)
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