Another recipe from FoodNetwork. First time making mashed potato too. I modified the amount of ingredients since I found them would be too overwhelming to the guests. It turned out great, and I even heard some complained that I didn’t make enough.
She convinced me that the “asian” way of making mashed potato is just as good – she insisted on using the mortar and pestle to smoothen it up. I got to admit, she is right. It was a lot of work, though. I will use the potato smasher next time.
Recipe for Mashed Potato with Roasted Garlic
1 (100 gr) whole garlic heads
2 tablespoon olive oil
1 kg potatoes
3 tablespoons unsalted butter
1/2 cup fresh milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped spring onion
For garlic paste
- Preheat a toaster oven / conventional oven
- Peel the garlic and cut them in halves
- Heat olive oil in a pan over medium heat, add garlic and saute for 10 minutes. Season with half of the salt and pepper
- Transfer to pan and roast for 15 minutes in medium heat
- Puree the roasted garlic in a food processor until smooth, paste-like consistency
For potatoes
- Cube potatoes. Fill a saucepan with salted cold water and put the potatoes in the pan. Refrigerate for 12 hours
- The next day, add some more salt and bring to boil over high heat. Cook till tender, about 15 minutes
- Drain well
- While they are hot, smash the potatoes lightly with a potato masher and pick off the skin bits
- When all is free of skin, smash again till fine (or lumpy – if preferred). We use the asian-style, thumping it in mortar and pestle.
- Heat 1 tablespoon of butter in a large saucepan over medium heat until the butter stop foaming and turned light browned
- Add the garlic paste and cook quickly for two minutes
- Add the milk and bring to a boil
- Reduce heat to low and add the mashed potato. Quickly stir to mix well and add the rest of the butter and the chopped spring onion
- Season with salt and pepper
{ 3 comments… read them below or add one }
I dont mind a little bit of garlic in my mashed potatoes but once we were at this restaurant and their garlic mashed potatoes tasted nothing else but the garlic. ewwww!
p.s. mashing the potatoes using mortar and pestle? die lah like that! hahaha.
Farina’s last blog post..Cheesy Garlic Biscuits
Farina,
I called for a WHOLE pound of garlic in the original recipe. That was EWWWWW big time. I only used one head.
That was I was telling her. She was a stubborn old thing. LOL
When you mashed the potatoes with mortar & pestle, didn’t they come out pasty like GETUK? I love your blog…
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