Here’s a great new way to give a kick to your mashed potatoes. Yes, it contains butter; I think if you’re going to use it, go for the real thing – or you could try replacing the butter with some olive oil. Either way, it’s better for you than margarine (or as a nutritionist once told me he calls it, “liquid plastic”)!
4 or 5 large potatoes, cut and boiled
5 or 6 large cloves of garlic
1 – 2 Tbs. butter
Sea Salt to taste
Cut the tough ends off the garlic cloves – no need to peel them. Place them in a pan and toss them in a couple tablespoons of olive oil. Place in oven at 350 degrees, tossing occasionally until the outsides are golden. (This is a good thing to do while the potatoes are boiling.) Place potatoes in a bowl, pull garlic cloves out of skins with a fork and add to potatoes. Add salt, butter, and enough milk to gain your desired consistency. Whip with electric mixer until smooth and fluffy. Serves 4.