Olive oil and garlic whipped potatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lge head garlic | |
| 3 | pounds | Yellow fresh potatoes as Yukon Gold |
| 1 | cup | Olive oil |
| ½ | cup | Milk |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Black pepper |
Directions
Preheat oven to 400. Separate garlic into cloves, discarding loosely paper outer skin, but keeping skin intact on cloves. Wrap tightly in foil and roast in oven 30 min. or til soft. Unwrap and cool. Peel off skins and mash til smooth.
While garlic is roasting peel potatoes and cut into 2 in. pieces.Cover potatoes with cold salted water in a 4 qt. pan and simmer til tender, about 30 min. Drain potatoes and transfer to a large bowl. Mash potatoes, add garlic pulp, ¾ C. oil, all seasonings and milk and beat with an electric mixer til smooth. Serve potatoes drizzled with remaining ¼ C. oil 6-8 servings Gourmet Magazine
Posted to TNT Recipes Digest by rdpatrick@... (Robert D. Patrick) on Mar 6, 1998
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