Garlic Mashed Potatoes

By jan_ice

Ingredients

• 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

Preparation

Step 1

Directions:

Preparation Time:
10 minutes
Cooking Time:
15 minutes

Makes about 4 cups (1 L) or 4 Serving
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). Preparation time: 5 minutes Baking time: 45 minutes