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Red Skinned Roasted Garlic Mashed Potatoes

Red Skinned Roasted Garlic Mashed Potatoes


Red Skinned Roasted Garlic Mashed Potatoes

Difficulty: 1 / 5



Step 1 - Preheat oven to 400*F. Cut a head of garlic 1/4" from top keeping head intact, place in the centre of a sheet of foil and drizzle on 1 tbsp EVOO and sprinkle with ½ tsp fleur de sel. Wrap tightly and bake garlic head in oven for 20 minutes. Carefully open foil packet to see if garlic is ready – should be fragrant, soft and golden brown. Squeeze cloves from roasted head into a small bowl and set aside.

Step 2 - Bring a large pot of water to a boil and add 1 tbsp of salt of your choice. Add potatoes to water and boil 10-15 minutes, or until potatoes are fork tender. Drain potatoes well.

Step 3 -In a small saucepan, warm milk over medium low heat. In a large bowl, mash potatoes with 6-8 roasted garlic cloves, olive oil, fleur de sel, pepper and adding in warmed milk, mashing until potatoes reach desired texture. Scoop into a serving dish and drizzle with a bit of EVOO before serving!

  • Tuscan Herb Olive Oil
  • Garlic and Rosemary Salt
  • Black Pepper