Yes, You Can Be a Garlic Goddess
Photos: Jaden Hair
A friend recently bought a jar of already-roasted garlic, thinking it would be great warmed and stirred into mashed potatoes. “It’s already roasted and it’s so easy!” she exclaimed.
“Yeah, but it also cost you $4.99 and has absolutely no taste to it,” I replied.
It’s true, pre-roasted garlic is a rip-off, and with the bulbs having spent weeks crammed in a jar, it had the texture of baby food ... and tastes about the same.
Roasting your own garlic only takes 3 minutes of hands-on time and costs just maybe 30 cents. The aroma of your kitchen is well worth it, too!
To roast garlic, lop off the top of the garlic just like this:
Place the bulb on a piece of tin foil, and drizzle about 2 teaspoons of olive oil right on top.
Scrunch up the foil, and put it in a 400 degree Fahrenheit preheated oven for 30 minutes.
Let it cool for a bit, just enough so you can handle it. Take the garlic head in your hand, and squeeze out all of the garlic bulbs – they should pop right out.
Now, you've got roasted garlic. You're ready to make my favorite mashed potatoes. Be sure to use up every little bit of the olive oil that it in the foil. Just stir it into your mashed potatoes!
Roasted Garlic Mashed Potatoes
1 head garlic
2 teaspoons olive oil
2 pounds russet potato, cut in half
3/4 cup (or more) whole milk
3 tablespoons butter
salt and pepper
1. Preheat oven to 400 degrees Fahrenheit. Cut off the top part of the garlic. Place garlic on tin foil and drizzle with the olive oil. Roast for 30 minutes.
2. While the garlic is roasting, add the potatoes to a very large pot and cover with water. Bring to boil and let cook for 20 minutes or until very tender (easily pierced with a fork). Drain.
3. When the garlic is done, squeeze out the roasted cloves. Place the roasted garlic and any olive oil from roasting into a pot. Pour in the milk and add the butter. Bring to simmer and mash up the garlic with a fork or garlic masher.
4. Add in the cooked potatoes and mash. Add additional milk if you like your mashed potatoes creamier. Season with salt and pepper to taste.
Top Articles on Savory Sides
Herbed Potatoes Anna
Brussels Sprouts with Walnuts and Dried Cranberries
Carrots with Pomegranate Glaze
- Michelle Tells All: Her First Date with Jim Bob
- The Few Things I Know for Sure about Parenting
- 5 Fall Pinterest Tips to Inspire You
- 5 Lessons of Success I Learned by Chasing My Dream
- Measles Mounts a Comeback -- Are Your Kids at Risk?