Roasted Garlic Mashed Potatoes
6
10 min
60 min
What You'll Need
- 5 large baking potatoes or Yukon Gold potatoes
- Hain® Sea Salt to taste
- 2 cloves garlic
- 1 tbsp. Spectrum® Organic Olive Oil
- 1 cup Imagine® Organic Chicken Broth, warmed, more if needed.
- 4 tbsp. unsalted butter
- ½ cup chives, chopped (optional)
- Freshly ground black pepper to taste
How to Make
- Preheat oven to 375º F.
- Wash and quarter potatoes, keeping them immersed in cold, salted water as you work.
- Toss garlic clove in olive oil and set on baking sheet, roast until garlic has turned golden brown, about 20 minutes.
- Put potatoes in a large pot with a lid with salted, cold water. Cover and bring pot to a boil over a high heat and then reduce to medium boil for 15 to 20 minutes, or until potatoes easily pierce with a sharp knife. Drain through a colander.
- Remove roasted garlic from the oven. Using the flat side of a chef’s knife crush the garlic and chop very finely.
- Transfer the potatoes and garlic to an electric mixer fitted with a paddle. Mix at low speed to break up potatoes, then slowly add the chicken broth and two tablespoons of the butter, one teaspoon of salt and a few grinds of pepper.
- Scrape down the side of the bowl down, beat in more balance of butter, additional broth if needed for consistency and chives. Adjust seasoning to taste spoon.