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In article >,
says...
>
> "Harri85274" > wrote in message
> ...
> > Anyone have such a recipe? Thanks
>
> I just put some peeled cloves of garlic in the water with the potatoes.
> When the potatoes are done the garlic is soft. I put the drained potatoes
> and garlic through a ricer or food mill, add warm cream and butter, season
> with some salt and pepper and serve.
>
> You can put the whole head of garlic on a square of foil, drizzle with some
> oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or until it
> is soft. You can then just cut off the root end of the garlic and squeeze
> the roasted garlic into the potatoes before you mash, rice, or put them
> through the food mill. This is a more classic approach but requires
> advanced preparation. Boiling the garlic with the potatoes allows a more
> impromptu approach and is more energy efficient. Try it both ways and see
> what you think. Also, try using milk or half and half instead of heavy
> cream. I also like to substitute sour cream for the sweet cream. If you
> like olive oil use that instead of the butter. Sometimes I add cream
> cheese. You can add shredded cheese, herbs, or crumbled bacon. For special
> occasions you can go wild by adding cream cheese, chives, garlic, shred
> cheese, butter, and a garnish of bacon.
>
>
>
Hmmm.. that's a good idea you have there. Never thought to do it that
way. Instead I chop up the garlic and cook it over very low heat until
it just gets golden. Reserve, combine with mashed potatoes and the
flavor is definitely there.
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