Email to Buny      

Lesa's Garlic Mashed Potatoes

Source of Recipe

ejt
I used yukon gold potatoes...peeled several...put in a pot and boiled until fork tender..in the water while cooking them, I put 2 sprigs of rosemary and thyme...and a 1/2 tsp of tarragon...then just cooked like regular mashed potatoes...drained and pulled out the sprig stems...

I used a couple of cloves of elephant garlic that I had roasted in the oven wraped in foil, and cooked for 1- 1 1/2 hrs..depending on how big cloves are...a regular sized head takes about 1 hr..at 350 degrees...I use a whole head of garlic if use regular size...

then I take electric mixer...and whip potatoes...using chicken broth as my moisture...I also add a tbls of imation butter extract in them...onion powder..fresh ground pepper..some more rosemary, tarragon...and the garlic..and whip until really creamy..I keep adding chicken broth until creamy enough for my..(that's a preferance thing)....then I measure them out 1/2 cup at time and freeze....I take chicken broth...or veggie broth..and reduce it..and at about 1 tsp of arrow root to thicken...and serve over my potatoes...the arrowroot amount used, depends on how much gravy you are making.....