Sensational Side: Roasted Garlic Mashed Potato

Ingredients

1 small head of garlic, roasted
1/2 tablespoon olive oil
1/2 teaspoon kosher salt
3 sprigs of thyme

3 1/2 pounds russet potatoes
2 tablespoons kosher salt
2 cups half-and-half, infused with onion and thyme
1/2 stick unsalted butter

Directions

Preheat oven to 350 degrees F. Cut the top 1/4 inch of the garlic head to expose the garlic cloves.

Drizzle the exposed head with olive oil and sprinkle with a dash of salt. Lay thyme to over the top of the  Wrap in aluminum foil. Bake in preheated oven for 45 minutes.

Peel and dice potatoes into large chunks.

Fill a large saucepan with cold water, add salt and the diced potato.  Bring the water to a boil then reduce heat to maintain a boil. Cook until potatoes are fork tender and begin to fall apart.

Heat the half-and-half, diced onion, and sprigs of thyme in a medium saucepan over medium heat until simmering. Do not allow to bubble over or scald. Remove from heat, strain the onion and thyme, and set aside.

When the potatoes are ready remove the potatoes from the heat and drain off the water. Place the potatoes back in the saucepan, turn heat down to lowest level, and mash.

Slowly add the herb-infused half and half mixture and butter.

Adjust seasoning as necessary.

Let stand for 5 minutes so that mixture thickens and then serve.

Garlic Mashed Potato...The Super Side Dish!

I love Garlic Mashed Potato.  It serves as a great side kick to Meatloaf, sits well at any potluck, or can serve as a delicious base for comforting Shepard's Pie.  I know whenever I'm planning any kind of dinner one of the first things I ask myself is: do I need to roast onions or caramelize onions? If the answer is no to either question, then I'm a pretty bummed cook for the day. The smooth subtle taste of garlic sets this dish off...but the use of herb infused half and half instead of mayo or sour cream lightens up the dish. I like when my mashed potato melts in my mouth like cotton candy, albeit kinda heavy cotton candy, but cotton candy nonetheless...

Oh you know where this works well?  Don't laugh, but I smear mashed potatoes on my burgers. UGH! I know!!!  I plot some on the top bun, press just a pinch, and enjoy!  Some day soon I'm going to feature a bunch of burger recipes and I'll have to gross you out with one with mashed potato mushed in one. Mashed Sweet Potato works great in a turkey burger, too...OMG, now I'm getting off topic.

Garlic Mash...I think of done extolling it virtues, but I'm not done eating it...I have some leftover from dinner this evening that I just might tear into!

LET'S GET COOKING!

Sensational Sides: Garlic Mashed Potato

Ingredients

1 head of garlic
1 Tbsp olive oil
1/4 teaspoon salt

2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
1 teaspoon salt
1 cup half and half, infused with onion, bay leaf and thyme
4 Tbsp butter

Directions

Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the cloves intact.  Expose the tops of the garlic cloves by cutting off the top 1/4-inch to 1/2-inch of the garlic cloves.  Drizzle olive oil over the exposed garlic heads, lightly salt.  Lay three sprigs of thyme over the salted tops, and wrap lightly in aluminum foil. Roast in the oven for 40 minutes.  Remove from the oven and let cool.  

While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1 teaspoon salt, cover with water. Bring the pot to a boil, then reduce to a simmer.  Simmer until tender fork tender, about 15 minutes.

In a small sauce pan gently heat the butter, half and half, 1/4 rough chopped onion, 1 bay leaf, and 1 sprig of thyme (on the stem).  When heated through, strain the half and half, discard the onion and herbs, and set aside.

Drain the potatoes, reduce heat to low, and place back on the heat. Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher.

Slowly add the butter-herb infused half and half with the potatoes until it is the consistency you want.

Do not over-beat or they mashed potatoes will become gummy.

Add salt to taste. Adjust seasoning as necessary.