I just adore having mashed potatoes at any time of the year, but it’s especially the best during the holidays. Making it was a pain and I just didn’t like making it, but only during the holidays will I be willing enough to make it. Last year I had made garlic mashed potatoes. They didn’t turn out as creamy as I had hoped. This year I have revised this past recipe and I am going to try it out today.
Here are the ingredients needed for this recipe:
- 3lbs. unpeeled red potatoes, rinsed and quartered (or peeled)
- 8 oz. unsalted butter, room temperature
- 3 oz. Romano cheese, grated
- 3 Tbsp. roasted garlic, minced (See Notes)
- 1 tsp. salt
- 1 1/2 tsp. dried oregano
Step 1: In a large pot, have water boiling with a dash of salt.
Step 2: Add the potatoes to the pot and boil for 20-25 minutes, or until fork tender.
Step 3: Drain the water thoroughly. (Note: I drained the water into the serving bowl to warm it up)
Step 4: Add the potatoes to a large mixing bowl.
Step 5: Add the rest of the ingredients to the bowl.
Step 6: Mash with either a masher or an electric mixer until desired consistency. (Note: I recommend using the masher, it’s easier to control and you can take your time with it. Also you can add some milk to make it smoother, 1 Tbsp. at a time or so.)
To make roasted garlic is very simple. Here is what you will need to do:
- Preheat the oven to 375°F
- Slice the top of the head of the garlic off
- Remove the extra papery skin
- Place on top of foil
- Drizzle olive oil on top and season with a sprinkle of salt
- Wrap the garlic tightly in the foil
- Bake for 35 minutes