Roasted Garlic Mashed Potatoes
Recipe Type: Appetizer, Side Dish
Author: Grill Dome Admin
The garlic may be roasted at the same time the potatoes are baking by cutting the top one-third off a head of garlic drizzling it with olive oil and seasoning with kosher salt and cracked black pepper. Place the garlic in a foil pouch and roast, sealed, for about 50 minutes or until tender. The potatoes should be baked, not boiled, to develop their full flavor. To minimize the smoke flavor, the potatoes should be wrapped in foil.
Ingredients
  • ¾ lb Red Bliss Potatoes
  • 4-5 large cloves roasted Garlic (about 1 tablespoon puree)
  • 1 tsp Olive Oil (Drizzle over garlic when roasting)
  • ¼ Cup Sour Cream
  • 2 Tbsp unsalted Butter, softened
  • ½ Cup Heavy Cream, scalded
  • White Pepper (To taste)
  • Coarse Kosher Salt (To taste)
Instructions
  1. Roast the garlic in the cooker for 35 minutes as directed above. Use a vegetable brush to scrub the potatoes. Puncture skin in several areas with a knife. Add potatoes to the cooker and continue baking another 45 to 60 minutes or until the potatoes are fork tender. Remove garlic from the cooker and reserve. When cool enough to handle, press garlic cloves out of skins and into a small bowl being sure to remove any sprouts from the garlic. Mash well. Remove potatoes from the cooker; peel off the skins, and dice the flesh.
  2. (When roasting the potatoes with the garlic and chicken, the potatoes have an apple juice and garlic flavor that adds a unique dimension to usually bland mashed potatoes.)
  3. Place the potatoes in a medium saucepan, over medium-low heat, add the roasted garlic, and mash. Stir in the sour cream and butter. Continue mashing, gradually adding heavy cream, until the potatoes are the desired consistency. Continue heating the potatoes over medium-low heat, stirring often, until completely warmed. Season to taste with salt and pepper.
Notes

Recipe Submitted by: Mike Stines (Grill Dome Community)

 

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