Who doesnt Like Roasted Garlic Mashed Potatoes???

Its finally here people! I have perfected my very own recipe for some outstanding mashed potatoes that are extremely easy to make and something that you’ll never forget just by doing things a little differently than your used to. Let me tell you… these taters are so good I just ate three cups of them and am currently held up on my couch which made me think of sharing this idea with the world. Ok, Ready? here it is! Please enjoy and leave comments and questions

Roasted Garlic Mashed Potatoes

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  • 2 Lbs Large Idaho Potatoes (2 Lg Potatoes)
  • 4 Tbsp Butter (melted)
  • 1/2 Cup of Milk
  • 1 tsp salt
  • 1/4 tsp Black Pepper
  • 1 Tbsp Sour Cream
  • 4 Tbsp Picked Dill
  • 10 Cloves of Roasted Garlic
  • Garnish : Red Pepper Flakes and Green Onion

Alright.. now that we have all of our “mise en place”, a french term meaning to be prepared and have everything that you will need to complete what your making, we can start out actual cooking. The very first thing that your going to want to do is cut off the top of the head of garlic, place in bowl shaped tin foil, and drizzle 1 tsp olive oil over the top of the garlic. Close foil tight and place in oven for 20 minutes at 410 degrees.

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Boil water and add salt so it tastes like the ocean and if you have never been to the ocean its salty as fuck. While water is boiling rinse and cut the large potatoes in half then into quarters. I like to keep the skin on but most people would rather have it peeled off, so its up to you. Cut the potatoes into smaller pieces, they cook faster!!! Not trying to take forever cooking a potato. Then place cut potato into bowl and run cold water over them for a few minutes to get rid of some of the starch.

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Once water is boiling, gently put in the potatoes. Stir potatoes occasionally so they do not stick to the bottom of the pot and burn. You will notice when you have perfectly cooked potatoes is when they start to flake and fall apart. The best way to test this is to poke a few of the larger pieces with a fork and if they fall apart they are good to go. While your soon to be fluffy potatoes are in the works we are gonna head on over to another burner and slowly and i mean SLOWLY heat up the butter and milk in a sauce pan, when it turns into a liquid take off heat and set aside.

When the garlic is GBD (golden brown delicious) just squeeze the bottom of the head and the cloves will just ever so gently slide right out. Place cloves on a cutting board, using the flat end of a knife smash the garlic until it looks like a paste and set aside.

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Put potatoes, milk and butter liquid, sour cream, in a kitchenAid stand mixer with the whisk attachment and mix well. If you don’t have a mixer you have to do it the old fashion way…Yes, by hand with a masher.(hope you guys got some good forearm muscles) Once mixed well add garlic paste, picked dill, salt and pepper.

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I understand that there is not a high population of non cooks that enjoy dill. I seriously do get that. but this makes these potatoes delicious. Its that one extra ingredient that makes a good thing a great thing. So please give it a try! After everything is completely mixed and seasoned appropriate put in bowl or on plate and garnish with red pepper flakes, green onions, and black pepper.

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Thanks for check’n out my page hope you enjoyed it. Now go make some dope ass potatoes!!!

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