- 1 to 3whole garlic heads
- 1/2 to 1 1/2tablespoon olive oil
- 1/4teaspoon black pepper, to taste
- 4pounds Idaho potatoes
- 6tablespoons butter
- 2teaspoons white pepper
- 2teaspoons salt
- 2/3cup milk
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For roasted garlic, cut off garlic heads to expose the cloves. Drizzle 1/2 tablespoon olive oil over each head and sprinkle with black pepper.
Add 1/2 inch water to a pan, and place garlic in it. Bring to a boil on top of stove, then place in oven for 45 minutes. Cool and push through a sieve.
Peel potatoes and cook covered in water until they can be broken apart with a fork.
Mash potatoes and add all ingredients, including heads of roasted garlic. Combine well. Serve with butter, or gravy.
Recipe courtesy of Philip Stevens, Embarko, San Francisco, CA