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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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We roasted a whole head of garlic for this recipe even though it's more than you need the leftover cloves are such a versatile thing to have on hand. Use them in a puréed soup, rubbed on bread, mixed with green vegetables or a salad dressing, or mashed with mayonnaise. Active time: 10 min Start to finish: 1 hr Ingredients:
1 head garlic, left whole with skin |
1 teaspoon olive oil |
1 large yukon gold potato (1/2 lb) |
2 tablespoons half-and-half or milk |
1 tablespoon unsalted butter |
Directions:
1. Put oven rack in middle position and preheat to 450°F.
2. Cut off and discard top 1/2 inch of head of garlic, exposing cloves. Rub garlic all over with oil and season with salt and pepper, then wrap in foil. Roast garlic until tender when center of a clove is pierced with tip of a paring knife, about 40 minutes.
3. Peel potato and cut into 1-inch pieces, then cover with cold salted water in a small saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potato is tender, 8 to 10 minutes. Pour off water, then add half-and-half, butter, and 2 or 3 peeled roasted garlic cloves (reserve remaining roasted garlic for another use). Mash with a potato masher to desired consistency and season with salt and pepper.
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