Total Calories: 273
1. Separate the garlic cloves from the bulbs, leaving the clove wrappers intact. Place in a small oven-proof dish, drizzle with the oil, and toss to coat. Cover with aluminum foil and bake in a preheated 350°F oven for about 30 minutes, or until soft and mushy. Set aside until cool enough to handle.
2. Scrub the potatoes and cut out any eyes or discolorations. Peel if not organic or if the skins are too thick, and place in a medium-size sauce pan with the water.* Bring to a boil, then reduce the heat and cook for about 20 minutes, or until tender. Add more water if necessary.
3. While the potatoes are cooking, remove the garlic cloves from their wrappers. To do this, pierce the wrappers with a paring knife and then squeeze out the roasted cloves. Set aside.
4. When the potatoes are tender, drain them, reserving the cooking water, and place in a large bowl. Mash, along with the flax oil, potato water, parsley, and rosemary, if desired.
5. Stir in the garlic, salt, and pepper, and serve immediately.
*It is not necessary to completely cover the potatoes with water to cook them. If you completely cover them, you will not only lose a lot of healthy minerals, but the potatoes will take longer to cook. I either pressure-cook my potatoes using about 11/2 cups of water or cook them in waterless cookware using just 1–2 tablespoons of water. In a conventional pan, you will need about 2–3 cups of water. I usually then mash any remaining cooking water into the potatoes. If you have more than enough cooking water remaining, put the leftover water into a freezer container and freeze for future use in soup stocks.
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