Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Garlic mashed potatoes are a wonderful variation on the classic turkey side dish. This classic recipe blends potatoes with roasted garlic, butter and milk. It's a yummy, easy to prepare variation on classic mashed potatoes, and it not only please your guests, it will fill your house with the scent of roasted garlic! This recipe will make enough for about 8 servings, so scale accordingly.
1 large head garlic
1 tablespoon olive oil
2 pounds potatoes, peeled and quartered*
4 tablespoons butter, softened
½ cup milk
1 teaspoon of salt
¼ cup fresh chives (optional)
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Slice off the pointed end of the garlic bulb, just enough to expose the garlic cloves. Drizzle olive oil over the clove, and wrap in aluminum foil. Bake at 350 degrees for 1 hour.
On the stove, add 1 teaspoon of salt to a large pot of water, and bring to a boil.
Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop the potatoes. Stir in butter, milk, salt and pepper to taste.
Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Mash potatoes to desired consistency, fold in chives and serve.
*Note: You can make this recipe with thin-skinned potatoes and leave the skins on, if desired.