Post by marlaoh on Sept 22, 2002 8:20:53 GMT -6
ROASTED GARLIC MASHED POTATOES
3 pounds small red potatoes washed and scrubbed
1 head garlic
1/2 cup fat free sour cream
1/3 cup skim milk
2 tablespoons Butter Buds or other butter flavoring powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh chives
8 fresh chives cut into 1-inch pieces for garnish - optional
1.Preheat oven to 350ยบ F. Slice the head of garlic in half crosswise with sharp knife. Rejoin the top of the garlic head with the bottom and wrap tightly in foil. Bake garlic for 40 minutes or until garlic cloves become soft and easy to scoop out of skin. Remove garlic from oven and allow to cool 5 to 10 minutes before unwrapping foil. Using a small spoon or knife, scoop roasted garlic out of each individual clove and set aside.
2.While garlic is roasting place potatoes in large Dutch oven; cover with water and bring to boil. Reduce heat and simmer for 30 minutes or until tender. Drain potatoes.
3.Return potatoes to pan and heat over medium low. Add roasted garlic, sour cream, milk, butter flavoring, salt and pepper. Mash potato mixture to desired constancy with a potato masher or hand mixer. Stir in chopped chives.
3 pounds small red potatoes washed and scrubbed
1 head garlic
1/2 cup fat free sour cream
1/3 cup skim milk
2 tablespoons Butter Buds or other butter flavoring powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh chives
8 fresh chives cut into 1-inch pieces for garnish - optional
1.Preheat oven to 350ยบ F. Slice the head of garlic in half crosswise with sharp knife. Rejoin the top of the garlic head with the bottom and wrap tightly in foil. Bake garlic for 40 minutes or until garlic cloves become soft and easy to scoop out of skin. Remove garlic from oven and allow to cool 5 to 10 minutes before unwrapping foil. Using a small spoon or knife, scoop roasted garlic out of each individual clove and set aside.
2.While garlic is roasting place potatoes in large Dutch oven; cover with water and bring to boil. Reduce heat and simmer for 30 minutes or until tender. Drain potatoes.
3.Return potatoes to pan and heat over medium low. Add roasted garlic, sour cream, milk, butter flavoring, salt and pepper. Mash potato mixture to desired constancy with a potato masher or hand mixer. Stir in chopped chives.