#roasted garlic potatoes

What’s for Breakfast?

Tofu Scramble, Roasted Garlic Potatoes with Coconut Bacon Bits, Steamed Kale, and a slice of Vital Wheat Gluten Oat Bread – is what’s for breakfast! Tofu Scramble, Roasted Garlic Potatoes with Coconut Bacon Bits, Steamed Kale, and a slice of Vital Wheat Gluten Oat Bread Making this meal was so much fun, filling, and absolutely delicious! The featured food of this meal is actually the Tofu…

Roasted Garlic Mashed Potatoes that are homemade are healthier and more nutritious than store bought or made from a box mix. Most recipes use so little garlic that either they have no taste or they are indistinguishable from regular potatoes. There is no "real secret" to perfecting silkily edible Roasted Garlic Mashed Potatoes. There is only technique. We start with well formed Idaho potatoes. Your preference may run to Yukon Gold, which are a little firmer and a deeper yellow in color, or you may stick to Russet baking potatoes, which are drier, have a more fluffy consistency, and may require more liquid to make into a smooth consistency. We personally like Idaho potatoes. They boil up plump, and have easy peeling skins. The technique encompasses how the potatoes are cooked, how the garlic is prepared, and how the two are joined into a perfect blend.

The basic recipe: Roasted Garlic Mashed Potatoes Ingredients: 5# Idaho potatoes 2 heads fresh garlic 2 tbl. Minced garlic (more to taste) ¼# butter 1 cup whole milk Freshly ground black pepper Directions:

Scrub potatoes to clean the skin, Add to pot with water and minced garlic. Bring to boil and cook until tender. Take potatoes out of cooking water and remove skin off of potatoes under running cool water (the skin should just easily rub off).

Put skinned potatoes in clean pot and mash. Strain minced garlic from boiling pot and add to the mashed potatoes. Add pepper to taste. Add milk sparingly to aid the mashing. The water from the boiling pot can be used to loosen up the mashed potatoes.

Crush the fresh cloves and place in large frying pan with ¼# butter and sauté until mostly golden brown. Pour entire contents of frying pan into the mashed potatoes and fold in the garlic and butter into the potatoes. Add more milk if necessary to achieve the desired silky smoothness.

Serve with a low sodium gravy.

Note: crushing the garlic cloves gives it a distinctly different taste than slicing or mincing. This comes from how the garlic oil (allicin) is contained within the cells of the garlic clove. The three elements are:

Use minced garlic (you can use the product that comes in a jar!) in the water used to boil the potatoes.

Cook the potatoes in their skin and remove the skin easily under running cool water.

Crush the garlic and roast in butter. Be sure to add all of the roasted garlic and the butter it was cooked in: the butter will have adsorbed some of the essential oils while roasting the garlic.

Another technique, not recommended for the faint of heart, is to remove the outer covering from the garlic clove while crushing the garlic clove at the same time. I prefer a tool like the "Chop and Bash" to crush the garlic clove. Garlic is easy to crush: place a clove on a cutting board, Sandwich the clove between the flat metal sheet surface and the cutting board. Press down smartly on the flat metal sheet and the garlic will crush easily. It's then very easy to remove the hard outer covering from the remnants of the crushed clove. By straining out the cooked minced garlic and adding to the mashed potatoes, the flavor is enhanced. Using the water that the potatoes were boiled in to rehydrate the potatoes during mashing, you can use less milk, if milk's a concern.

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