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Roasted Garlic Mashed Potatoes




Source of Recipe


contributed by Angela Lowry modified from an unknown source


List of Ingredients




3 heads of garlic, split in half
5 tablespoon olive oil
2 pounds potatoes, peeled and diced
1/2 stick GFCF margarine, cubed
1/2 to 3/4 cup GFCF 'cream' or vegetable broth
Salt and white pepper

Recipe



Preheat the oven to 450 degrees F.

Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove
from the oven and cool.

Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.

Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain.

Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2-3 minutes to dehydrated the potatoes.

Remove the potatoes from the heat. Add the garlic and margarine.

Using a hand-held masher, mash the potatoes. Add enough 'cream' or broth until desired smoothness is achieved. The potatoes should still be sort of lumpy.

Season the potatoes with salt and pepper.

Serve hot.