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Yukon Gold/Roasted Garlic Mashed Potatoes

A great twist on an old favorite, this recipe is not only delicious; it's also much better for you because it contains no butter, no cream, no milk — only olive oil (preferably olio nuovo). This is an incredibly simple recipe, with no measurements because everything is "to taste." Actual prep time is only about 10 minutes. Cut the top off a whole head (or three!) of fresh garlic, drizzle with olive oil, top with a few sprigs of fresh thyme, and place in a covered pan in a 350° oven for 20 minutes. Then take the cover off, add a bit more olive oil and a pinch of salt, and roast for 10 minutes more. The garlic is done when it is lightly caramelized on top and soft to the touch. Remove, let cool, and squeeze the soft, gooey garlic out of the skins and into a bowl. Meanwhile, cook enough whole Yukon Gold potatoes to feed your guests in well-salted water until fork-tender (20-40 minutes, depending on the size of the potatoes). Drain and return to the pot. Mash the potatoes coarsely, then add the roasted garlic, salt to taste, and a good quantity of extra virgin oil (olio nuovo if you have it) and continue mashing. Don't be shy: add enough oil to get the potatoes to the consistency you like. Serve in a warm bowl. (Note: this will hold well in a covered warm bowl in the oven.)
Posted in Extra Virgin, Side Dishes

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