Old MacDonald's Potato Box Recipes
Roasted Garlic Mashed Potatoes Ingredients 6 medium Yukon Gold Potatoes (about 2 lb/1 kg) 1/2 cup (125 mL) warm milk 1/4 cup (50 mL) butter, softened 3 to 4 tbsp (45 to 50 mL) Mashed Roasted Garlic (recipe follows) Salt & pepper Directions Peel potatoes; cut into quarters. Cook potatoes in small amount of boiling salted water 15 minutes or just until tender. Drain; mash potatoes with potato masher or press through ricer. With fork, lightly stir in milk, butter and Mashed Roasted Garlic. Add salt and pepper to taste. Mashed Roasted Garlic: Cut 1/4-inch (5 mm) thick slice across top of 2 large whole heads of garlic to expose tops of cloves. Remove outer layer of skin; wrap each head completely in foil. Bake in 350º F (180ºC) oven 45 minutes or until soft; remove from oven and cool slightly. Holding garlic at root end, squeeze pulp from open ends of cloves. Mash pulp with fork. (Mashed garlic will keep up to 4 days in the refrigerator.) Makes about ¼ cup (50 mL).

Old MacDonald's Potato Box Recipes

Roasted Garlic Mashed Potatoes

Ingredients

6 medium Yukon Gold Potatoes
(about 2 lb/1 kg)
1/2 cup (125 mL) warm milk
1/4 cup (50 mL) butter, softened
3 to 4 tbsp (45 to 50 mL) Mashed Roasted
Garlic (recipe follows)
Salt & pepper

Directions

Peel potatoes; cut into quarters. Cook potatoes in small amount of boiling salted water 15 minutes or just until tender. Drain; mash potatoes with potato masher or press through ricer. With fork, lightly stir in milk, butter and Mashed Roasted Garlic. Add salt and pepper to taste.

Mashed Roasted Garlic: Cut 1/4-inch (5 mm) thick slice across top of 2 large whole heads of garlic to expose tops of cloves. Remove outer layer of skin; wrap each head completely in foil. Bake in 350º F (180ºC) oven 45 minutes or until soft; remove from oven and cool slightly. Holding garlic at root end, squeeze pulp from open ends of cloves. Mash pulp with fork. (Mashed garlic will keep up to 4 days in the refrigerator.) Makes about ¼ cup (50 mL).