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Mashed Roasted Potatoes with Garlic "Butter" |
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Serves: 4 Print this RecipeIf you have dined only on potatoes mashed with cream and butter, get ready for something radically different. Roasting potatoes develops browned meaty flavors that are the antithesis of your typical mash, so to intensify that difference I’ve traded in the richness of sweet dairy for an aromatic jolt of garlic and extra-virgin olive oil. 3 to 4 large russet potatoes (about 1 1/2 pounds), unpeeled, washed, and cut into chunks 6 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon chopped garlic, fresh or jarred organic 1/4 teaspoon ground black pepper Heat the oven to 450°F. Toss the potatoes with 2 tablespoons of the oil and the salt on a rimmed sheet pan or large roasting pan. Roast until tender and lightly browned, about 25 minutes. Mash with the remaining 4 tablespoons oil, the garlic, and the pepper. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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