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How can you improve upon comforting mashed potatoes? Flavor them with mellow roasted garlic and sweet-pungent spring onions, blended into a potato mixture enriched with cream and margarine or butter.
- 6 cloves garlic, unpeeled
- 1 tablespoon cooking oil
- 1 1/2 pounds potatoes
- 2 tablespoons chopped spring onion or fresh chives
- 2 ounces margarine or butter
- 4 ounces light cream or milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Place unpeeled garlic in a baking dish or pie plate; pour oil over the garlic and toss to coat evenly. Cover tightly with foil. Bake in a preheated 400 degrees F oven for about 25 minutes, or till garlic is tender when pierced. Remove the garlic from oven; cool slightly.
Meanwhile, peel and quarter the potatoes. Cook, covered, in boiling salted water for 20-30 minutes, or until tender. Drain potatoes.
Squeeze the garlic to extract the cloves. In a large mixing bowl, combine the potatoes, garlic, spring onion or chives, margarine or butter, light cream or milk, salt and pepper. Beat with an electric mixer on medium speed to mash lightly, or beat well with a fork. Serve warm.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
209 calories; 14g total fat; 34mg cholesterol; 107mg sodium; 22g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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