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Bonjour my friends, I’m Frankie and welcome to Club Foody! You know what makes Thanksgiving
and Holiday meals so deliciously exciting is because there are a lot of side dishes served
with the proteins. I think of a nice gravy, vegetable casseroles like Tian or Ratatouille,
stuffing, salads, different sauces, and so on including this recipe…
In today’s episode, I’ll show you how to make my Roasted Garlic Mashed Potatoes! This side
is so awesome! What I like about this recipe is it goes with pretty much any protein plus it’s
a great way to elevate your spuds especially if you like garlic. So my friends, let’s get cooking!
In a large pot, we’ll add some coarse sea salt then our potatoes that we washed and
scrubbed. My potatoes are small so I didn’t bother to cut them in half.
Next, we’ll add cold water enough so they’re covered a couple inches above. We’ll bring it to
a boil by covering it so it gets faster and when it gets there, we’ll remove the lid and continue
cooking until the potatoes are tender, about 17 to 20 minutes. Now here’s my roasted garlic that
I put in the oven for 1 hour. When you click on the top right corner of your screen, there are
other ways to roast them… I’m not kidding so check it out. If you decide to go with the oven method,
we’ll squeeze the cloves out after they cool off a little bit so we don’t burn ourselves.
Then we’ll mash them with a fork. Ohhh… I love the smell of roasted garlic, mmm! All right, back to
the potatoes… When they’re done, we’ll remove from the heat, drain them well and mash them as well.
By the way, did you know that the red potato skin has fiber, iron, potassium and also vitamin B?
That’s why I leave the skin on plus it’s so thin, we can barely notice it.
So when the spuds are nicely mashed, we’ll add regular salted butter and also some chive butter
which you can get the recipe by clicking on the top right corner of your screen.
Of course, we’ll mash again – it’s always a good idea to take the butter out of the
fridge for 15 to 30 minutes to make it easy to mash with the potatoes.
Next our roasted garlic goes in followed by freshly ground black pepper. When you look at the
ingredient amounts on the website, it says “mixed peppercorns” because I prefer using them instead
of just black pepper so it’s your call. We’ll mash them once again before adding sour cream
and milk – I normally use 1% but feel free to use skim, 2% or whole – and yes, let’s mash again.
Now like I always say “we’ll taste and adjust if necessary” - it might need more ground pepper.
I also like to add some garlic salt just to intensify the taste but it’s optional.
And my friends, these are our Roasted Garlic Mashed Potatoes! Packed with flavor,
they are the perfect side for many proteins including steaks, grilled pork chops, chicken, etc.
They’re easy to make and a delicious change from regular mashed… certainly a must try!
I hope you give it a try soon and be sure to visit clubfoody.com for ingredient amounts,
directions and more info… Until next time my friends, bon appétit!
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