Name: Garlic Mashed Potatoes
Yield: 4
Ingredients: 1 large head of garlic; 1 tbsp olive oil; 2 tbsp vermouth; 2 to 3 pounds potatoes; 4 to 12 tablespoons unsalted butter; 1/2 cup to 1 1/2 cups liquid; Salt and lots of freshly ground black pepper

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Garlic Mashed Potatoes

Prep Methods/Techniques: Baking, Boiling Cuisine: American Course: Sides Keys: Vegetarian

Servings: 4

Tara's Notes

I use whatever liquid I have on hand. The potatoes always taste a little different but they are always good.

Noted on 4/6/2012

Ingredients

Servings

1 large head of garlic
1 tbsp olive oil
2 tbsp vermouth
2 to 3 pounds potatoes (Yukon Gold or russet, your choice)
4 to 12 tablespoons unsalted butter (1/2 to 1 1/2 sticks, at room temperature)
¹⁄₂ cup to 1 1/2 cups liquid (milk, cream, sour cream, plain yogurt)
Salt and lots of freshly ground black pepper

Method

Preheat the oven to 300°F Put the garlic in a small baking pan or ramkin and drizzle with the olive oil and vermouth. Bake in the oven for 40 minutes to 1 hour or until brown and very soft.
Cool the garlic then peel the cloves, purée them in a small food processor and reserve.
Bring a large pot of salted water to a boil and add the potatoes. Boil for 20 to 40 minutes or until very tender. Reheat the oven to 350°F. Peel the potatoes and rice them into the bowl of a stand mixer fitted with the whip attachment.
Whip the potatoes with the butter and reserved garlic, then whip in the liquid. Season with salt and pepper. Turn the potatoes into a baking dish and cover with aluminum foil. Bake in the oven until heated through, 20 to 30 minutes.

Cook's Notes

Yield

4 to 6 servings

Ingredient Notes

Use as much butter and liquid as you like to get the potatoes to your desired consistency.

Recipe Tags garlic potatoes