Mashed potato lovers will appreciate this terrific roasted garlic version. Don't be alarmed by the amount of garlic in the recipe -- roasting gives garlic a fragrant, nutty-sweet flavor that melds beautifully with Ontario Yukon Gold Potatoes. Try them soon. They're the perfect partner for Autumn Chicken & Squash Dinner.
- 6 medium Ontario Yukon Gold Potatoes (about 2 lb/1 kg)
- 1/2 cup (125 mL) warm milk
- 1/4 cup (50 mL) butter, softened
- 3 to 4 tbsp (45 to 50 mL) Mashed Roasted Garlic (recipe follows)
- Salt & pepper
Peel potatoes; cut into quarters. Cook potatoes in small amount of boiling salted water 15 minutes or just until tender. Drain; mash potatoes with potato masher or press through ricer. With fork, lightly stir in milk, butter and Mashed Roasted Garlic. Add salt and pepper to taste.
Mashed roasted garlic:
Cut 1/4-inch (5 mm) thick slice across top of 2 large whole heads of garlic to expose tops of cloves. Remove outer layer of skin; wrap each head completely in foil. Bake in 350º F (180ºC) oven 45 minutes or until soft; remove from oven and cool slightly. Holding garlic at root end, squeeze pulp from open ends of cloves. Mash pulp with fork. (Mashed garlic will keep up to 4 days in the refrigerator.) Makes about ¼ cup (50 mL).
1/2 cup/ 125 mL:
- Protein: 3.0 grams
- Fat: 5.0 grams
- Carbohydrates: 20.5 grams
- Calories: 139