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| Recipe Title: |
Roasted Garlic &
Rosemary Mashed Potatoes |
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| Ingredients: |
This is a good accompaniment
to the encrusted pork chops. On the other
hand, they do just fine by themselves!
3 lb. new potatoes
3 heads fresh garlic (are you scared?)
1 Tablespoon fresh, chopped rosemary
1 stick butter
1/4 cup heavy cream
salt and pepper to taste |
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| Instructions: |
Pre-heat oven to 425 (this
works great in a toaster oven). Cut garlic heads in half cross wise
and wrap each one in aluminum foil. Bake for 25 minutes, unwrap and let
cool. Clean potatoes, place in a pot, and add water to cover. Salt the
water. Bring water to a boil and continue boiling for about 25 minutes or
until potatoes are soft. Remove potatoes from water and mash. Add butter
and cream (use your judgment here for consistency and calories) and
continue to mash (you can do this in a mixer but I like mine lumpy).
Squeeze out the roasted garlic and add to potato mush and mash some more.
Add salt and pepper and rosemary to taste. |
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