Mashed potatoes with roasted garlic
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| These creamy potatoes are inhanced with the addition of an often | ||
| Overlooked root vegetable. If celeriac is not available, simply omit | ||
| It. You will still get terrific mashed potatoes. | ||
| 8 | larges | Potatoes, peeled, and quartered |
| 1 | each | Head celeriac |
| 6 | eaches | Unpeeled cloves garlic |
| ½ | teaspoon | Vegetalbe oil |
| ½ | cup | Milk |
| 1 | teaspoon | Each salt and pepper |
Directions
In saucepan, cover potaqtoes with cold water. Bring to a boil, reduce heat and simmer for 30 minutes, or until tender. Drain well, place in large mixing bowl. Meanwhile, peel and shred celeriac.
Place in separate saucepan, cover with water and boil. Simmer for about 30 minutes, or until tender. Drain and add to potatoes. Brush garlic with oil. Bake in 325F oven for 30 minutes. Squeeze out garlic from peel and mash into the potatoes and celeriac. Mash and beat together until smooth. Add milk if necessary to get a smooth consistency. Season with salt and pepper. Makes 8 servings. About 170 cal, 4 g pro, 1 g fat, 38 carbo. Origin: Canadian Living, December 1994. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-02-94