Herby Garlic Mashed Potatoes

Recipe

"What I love best about this recipe," writes the contributor, "is its versatility. It can be served as a side dish with gravy in a traditional family meal or with more flair as the base for a well-dressed Cornish game hen. It works with fowl, pork and beef and is wonderful with steak as well as roasts. It can also be a satisfying stand-alone entrée for vegetarians. Try it, and you will see." Enough said.

Ingredients

12 medium Yukon Gold potatoes, peeled

1/2 tsp (2 mL) salt

1/2 cup (125 mL) 18% cream or half-and-half

4 tbsp (50 mL) butter

1 large head roasted garlic (see Tip)

1 tbsp (15 mL) finely chopped onion

2 tbsp (25 mL) finely chopped fresh basil, oregano, marjoram, thyme or rosemary

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) ground white pepper

Preparation

Cover peeled whole potatoes with cold water, and bring to a boil over high heat. Add salt. Reduce heat, and simmer for about 45 minutes or until tender. Drain and remove to a large mixing bowl.

Heat cream over medium heat until steaming.

Break potatoes into smaller pieces, add butter, and mash. Gradually add cream, and continue mashing potatoes until smooth and creamy. (Add more cream as necessary.)

Add roasted garlic and onion, and mix well. Fold in herbs, salt and pepper.

Tip From Our Test Kitchen:

Cut off top third of a large head of garlic. Place in glass baking dish, and drizzle with 1/2 tsp (2 mL) olive oil. Add enough chicken stock (or water) to come up to a third of the height of the garlic head. Cover with foil, and bake for 1 hour at 375F (190C) until soft and tender.

Serving(s): 12 to 6

Source

Excerpted from The Great Canadian Feast edited by Laurel Aziz copyright 2002 by Key Porter Books. Excerpted, with permission by Key Porter Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Your Reviews

Post a Review

Dianne wrote:

Jan 08, 2004

2009-09-22 10:46 AM

I was thinking it's 2 tbsp of any of these herbs. The recipe says "or", not "and" in the list of herbs.
Steve Curley wrote:

Oct 08, 2003

2009-09-22 10:47 AM

Under Ingredients: Being a novice, I want to know: Is it 2 tbsp each of basil, oregano, marjoram, thyme, rosemary: or is it 2 tbsp only of all the mixture.
paul wrote:

Oct 09, 2003

2009-09-22 10:47 AM

Two things: As a former professional chef, that seems to be a lot of herbs, 2tbsp each for just 12 med. potatoes as dried herbs are concentrated in flavor. Secondly, placing the garlic bulb in liquid will leach the oils from bulb to the liquid. Now ur simmering not roasting. Oil the garlic then roast/bake it in a pie dish, med. heat.
James wrote:

Oct 14, 2003

2009-09-22 10:47 AM

I want to know about rosemary so can use sprigs of rosemary or dried
Whelan wrote:

Dec 04, 2007

2009-11-18 3:00 PM

I usually roast my garlic with alittle olive oil poured over cut garlic head and wrap in tin foil sans the dish. No clean-up

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