Friday, December 10, 2010

scrumptious roasted garlic smashed potatoes

serves 8-10

I love smashed potatoes, but they are usually jammed packed with butter, heavy cream, sour cream, yada yada yada.  I was determined to make some this year that had all the flavor and richness of the unhealthier versions but suitable for our needs.  Let me tell you, this exceeded my expectations, they were creamy, flavorful and everything one would hope smashed potatoes would be.

2 heads of garlic
olive oil
4 lbs. of potatoes (red new potatoes or yukon gold) half batch peeled, other half skins on and cubed
1 cup (+/-) organic soymilk or reserved cooking liquid
2 Tbsp freshly snipped chives

Heat oven to 425 degree.  Cut the tops off of the garlic and place each head on their own piece of foil.  Drizzle them with olive oil and s/p.  Wrap them up in a little packet and place in oven for 20-30 minutes. Let them cool.

Place cubed potatoes in a large stock pot and cover them with water.  Cook over medium heat for 20 or so minutes, or until tender.  Drain the potatoes (reserve about a cup of the liquid) and return them to the stock pot.

Using your fingers, squeeze the roasted garlic cloves out of their skins into a small bowl.  Sprinkle with a little s/p and use a fork to mash the cloves into a paste.

Add the garlic to the potatoes and mash with a potato masher.  Add in small amounts of liquid at a time and mash until desired consistency.  Check for seasonings and adjust as needed.  Sprinkle with snipped chives.  Enjoy!

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