Monday, March 24, 2014

Roasted Garlic Mashed Potatoes with Chives

Mashed potatoes are a classic side dish to most meat entrees.  This variation on the dish combines roasted garlic with a generous helping of chopped chives to give buttery mashed potatoes a garlicky flavor.  A quick and easy way to give the classic dish a little kick.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 45 minutes


1 Head of Garlic (kept whole)
1/2 Teaspoon Olive Oil
2 lb Yukon Potatoes peeled and cut into large cubes
3 Tablespoons Butter
1 Teaspoon Tobasco Sauce
Freshly Ground Pepper
1/4 Cup Chives chopped
1 Cup Milk

Preheat the oven to 400 degrees Fahrenheit.  Slice the top off the head of garlic to expose the garlic cloves inside. Line a small sheet of aluminum foil about 4 inches by 4 inches square with the olive oil. Place the head of garlic with the exposed garlic cloves face down onto the aluminum foil.  Place the foil onto a rimmed baking sheet and roast the garlic in the oven for 25 minutes.  Remove the garlic from the oven and let cool.  When cool enough to touch, squeeze the garlic cloves from the head and place into a small bowl.  Mash the roasted garlic cloves with a fork and set aside.

Place the potatoes in a large pot with 6 cups salted water.  Bring the pot to a boil.  Continue to boil the potatoes until a fork can easily cut through the potatoes like butter (about 12-15 minutes).  Drain the water from the potatoes.  While the potatoes are still hot, add the butter and begin mashing the potatoes with a masher or a large fork.  Once the butter is completely melted and combined with the potatoes, add the mashed garlic, tobasco, ground pepper, chives and half the milk onto the potatoes and continue to combine the ingredients until the potatoes are smooth.  Slowly add more milk as needed to smooth the potatoes. The potatoes are ready to serve once they are mashed to the texture of your liking.  Enjoy.  

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