Mashed potato lovers will appreciate this terrific roasted garlic version. Don't be alarmed by the amount of garlic in the recipe -- roasting gives garlic a fragrant, nutty-sweet flavor that melds beautifully with Ontario Yukon Gold Potatoes. Try them soon. They're the perfect partner for Autumn Chicken & Squash Dinner.
Baking time: 45 Minutes
About 4 cups (1 L) or Serves 4
Peel potatoes; cut into quarters. Cook potatoes in small amount of boiling salted water 15 minutes or just until tender. Drain; mash potatoes with potato masher or press through ricer. With fork, lightly stir in milk, butter and Mashed Roasted Garlic. Add salt and pepper to taste.
Mashed Roasted Garlic: Cut 1/4-inch (5 mm) thick slice across top of 2 large whole heads of garlic to expose tops of cloves. Remove outer layer of skin; wrap each head completely in foil. Bake in 350º F (180ºC) oven 45 minutes or until soft; remove from oven and cool slightly. Holding garlic at root end, squeeze pulp from open ends of cloves. Mash pulp with fork. (Mashed garlic will keep up to 4 days in the refrigerator.) Makes about ¼ cup (50 mL).