Roasted Elephant Garlic Mashed Potatoes Recipes

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD

Steps:

• Separate head of garlic into individual cloves.
• Toss in olive oil and wrap tightly in small piece of aluminum foil.
• Bake in 350°F (180°C) oven for 45 minutes.
• When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
• Mash the roasted garlic with a fork, or force through a fine strainer.
• If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
• Peel and boil potatoes in salted water until tender.
• Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
• Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
• Add cream or milk to adjust consistency.

ROASTED ELEPHANT GARLIC MASHED POTATOES RECIPE

Steps:

• Preheat oven to 250 degrees. Place the garlic cloves, peppercorns and thyme in an ovenproof saucepan and cover with olive oil. Season with a pinch of salt and place the uncovered pot in the oven. Bake for 2 1/2 hours. Remove the garlic from the oil, remove the skin and blend until smooth and creamy in a food processor. In a large pot, add potatoes and cover with cold water. Season generously with salt. Bring to a boil, skimming off the foam on the water. Reduce the heat to a fast simmer and cook the potatoes until just tender (a knife can pierce them). Immediately drain the potatoes into a colander and allow them to steam for 5 minutes. Bring 1 cup half-and-half to a boil. Using a food mill or electric mixer, mix potatoes and 1/2 cup butter until smooth. Gradually add half-and-half until the potatoes are smooth and creamy. Taste and add additional butter or half-and-half, if needed. Add the garlic puree and green onions. Season with salt and white pepper to taste.