Buttery Garlic & Onion Mashed Potatoes
1 pound Russet baking potatoes
1/4 cup onion, finely diced
8 cloves roasted garlic (see below)
1/4 cup evaporated milk
2 teaspoons butter
salt and pepper to taste
Dice potatoes into cubes and place in a saucepan with cold water. Bring to low boil until potatoes are tender. Drain cooked potatoes in a colander and return to saucepan with heat turned off.
In the meantime, while potatoes are cooking. Saute onions in small fry pan until they are browned and caramelized. In large mixing bowl, add potatoes, butter, milk and salt and pepper and beat until potatoes are light and fluffy. Add more or less milk for the consistency you want. Add both the roasted garlic and onions to the potatoes and mix with spoon until well blended.
How to Roast Garlic Cloves
Preheat your oven to 400 degrees. Separate a head of garlic into cloves. Choose the larger cloves and rub any excess loose, papery skin off of each clove, but do not peel the cloves. Cut both ends off each clove, leaving part of the clove exposed through the skin on each end. Put the trimmed garlic cloves into a glass baking dish.
Pour olive oil into the dish until the oil comes at least 1/4 of the way up the cloves of garlic. The amount of oil you will need to do this varies greatly depending on the size of your baking dish, the number of cloves you are roasting and the size of the cloves. Stir the mixture to coat the cloves in oil.
Put the baking dish of oil and garlic into your preheated oven. Roast until even the largest cloves in the dish are soft and slightly browned. This should take 20 to 30 minutes, but start checking the cloves after 10 minutes to make sure you do not burn them. Allow the cloves to cool, then squeeze the garlic out of the skins and use as desired.
Recipe courtesy of Pro-Health Smart Potatoes
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