Garlic and Shallot Mashed Potatoes |
|
 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Roasting garlic gives it a mellow, robust flavor, so it's not overpowering in these marvelous mashed potatoes. A touch of cream cheese provides just the right amount of richness. Ingredients:
1 whole garlic bulb |
1 shallot |
1 tablespoon olive oil |
2-1/2 pounds yukon gold potatoes (about 8 medium), peeled and cut into wedges |
1/2 cup 2% milk |
3 tablespoons butter, softened |
2 ounces cream cheese, softened |
1 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
cayenne pepper or paprika, optional |
Directions:
1. Remove papery outer skin from garlic (do not peel or separate cloves) and the shallot. Cut tops off of garlic bulb and shallot; brush with oil. Wrap each in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; place in a large bowl.
3. Squeeze softened garlic into bowl. Finely chop shallot; add to potatoes. Add the milk, butter, cream cheese, salt and pepper; mash potatoes. Sprinkle with cayenne if desired. Yield: 6 servings.
|
|