Do you love mashed potatoes rich enough to be delicious even
without gravy? Then these “smashed” potatoes are perfect. Try this recipe for
your Thanksgiving dinner this year for a traditional side dish that is just a
bit different.
Roasted Garlic
Smashed Potatoes
1 head garlic
Olive oil
4 medium potatoes, peeled and quartered
1 cup cauliflower florets
1 T. chicken bouillon (or chicken stock base)
2 T. butter
½ t. garlic salt
¼ t. freshly ground black pepper
1 t. dried minced parsley
½ cup heavy cream
Place the garlic, unpeeled, in a square of aluminum foil.
Drizzle a bit of olive oil over it. Close the foil to make a package and place
in a 350 degree oven (ideally, roast the garlic while you’re baking other
dishes in the oven). Bake for about 30 minutes, until cloves are completely soft.
Meanwhile, bring a pot of water to boil. Add the potatoes,
cauliflower and chicken bouillon. Reduce heat to medium and cover. Continue to
gently boil until vegetables are tender. Drain.
Return the pot with the potatoes to the warm burner. Allow
moisture to evaporate, about one minute. Add the butter, seasonings, and heavy
cream. With a fork or potato masher, smash until creamy but still slightly
chunky. Serve with a dollop of butter in the middle of the mound of potatoes.
Serves 4
BTW, today is my husband’s birthday. Happy Birthday, my dear
sweet husband! His favorite food is hamburgers so that's what we're having tonight - as I stand outside in the dark and freeze in order to grill his burger!
No comments:
Post a Comment